My pineapple upside down cake with crushed pineapples is so easy that I make it for every special occasion and whenever I want something sweet. I use box cake mix and crushed pineapple as a shortcut, and the results are light, fluffy, and fruity!
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MY Recipe For Crushed Pineapple Upside Down Cake
I created my pineapple upside down cake with crushed pineapple one night after my husband Ben accidentally bought crushed pineapple instead of pineapple rings.
I almost went back to the grocery store, but thought about it, and figured I would give it a try and see how it compared to the classic pineapple upside down cake.
And, I’m glad I did because while the pineapple rings are nostalgic, making it with crushed pineapple made sure that each bite got more pineapple flavor!
I also make my pienapple upside down cake using cake mix to make it super easy. The bundt pan makes it look fancy, but of course, I made it easy. That way, I can make it for holidays like Thanksgiving, Christmas, or even Easter easily.
And, if you love a good and easy cake recipe, try my pecan upside down cake, pineapple cream cheese pound cake, lemon poke cake, pineapple dump cake, and cherry dump cake recipes!
What is Pineapple Upside Down Cake?
Pineapple upside down cake is an old-fashioned dessert where sliced pineapples and cherries are arranged at the bottom of a pan, then covered with cake batter. Once baked, it’s flipped over and then served! My recipe uses crushed pineapple instead of the classic pineapple rings, but it’s just as delicious, if not more!
Pineapple Upside Down Cake With Cake Mix Ingredients
- Butter – I use unsalted butter as the cake mix usually already has salt inside of it.
- Light brown sugar – This helps to create that caramelized topping that goes perfectly with the pineapples.
- Maraschino cherries – I love how these add a nice pop of color and is a classic!
- Canned crushed pineapple – Crushed pineapple works best over chunks so it really spreads on the bottom of the bundt pan so each bite has enough pineapple flavor. Pineaapple rings can be substituted for a more classic look.
- Yellow cake mix – I use a simple yellow cake mix to make my recipe nice and easy!
- Water – To have enough liquid in the cake mix batter.
- Vegetable oil – This adds moisture to the cake.
- Eggs – Works as a binding ingredient and helps keep the cake together.
- Pecans – I love using roasted pecans inside the cake mix to add some texture, but I’ve made it without them and it still tastes great.
- All-purpose flour – I use flour to coat the pecans so they don’t sink to the bottom of the cake.
How to Make Pineapple Upside Down Cake with Crushed Pineapple
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 350 degrees F and grease a 10-inch bundt cake pan with nonstick spray.
STEP TWO: Whisk together the melted butter and brown sugar in a medium-sized bowl. Pour the mixture into the bottom of the greased pan, then sprinkle the crushed pineapple on top. Add the maraschino cherries, pushing them down over the crushed pineapple.
STEP THREE: Add the cake mix, water, vegetable oil, and eggs to a large bowl and whisk. I like using Duncan Hines yellow cake mix or Betty Crocker best. In a separate smaller bowl, toss the pecans in flour until they’re evenly coated. Incorporate the nuts and flour into the cake batter and mix.
STEP FOUR: Pour the cake batter over the crushed pineapple and cherries and bake the cake for 35-40 minutes. As soon as it’s done baking, run a knife along the edge of the pan to loosen it. Quickly but carefully flip the cake onto a serving platter, but don’t remove the pan yet!
STEP FIVE: Allow the cake to sit upside down in the pan for about 10 minutes before lifting the pan from the cake. Let it cool, slice, and enjoy!
Tips for the Best Pineapple Upside Down Cake Using Cake Mix
- To prevent sticking, I generously grease the pan so the cake releases easily and let it cool upside down for at least 10 minutes. I find if I try to remove the pan before that, it can stick and doesn’t look as pretty.
- I drain the crushed pineapple fully, or I find the cake has too much moisture. I typically use a fine mesh strainer to drain it.
- I use a toothpick in the center to check if it’s fully baked through. For a bundt pan, I just stick the toothpick on both sides to make sure everything is evenly cooked.
Easy Pineapple Upside Down Cake Variations and Substitutions
- Use pineapple rings instead of the crushed pineapple. Pineapple rings work as the classic pineapple upside down cake look and I’ve made it both ways with success. I just prefer my version better.
- Try using a different fruit. I’ve used peaches, apples, and even more cherries and it’s been delicious.
- Use a favorite homemade cake recipe instead of boxed cake mix. I like to use yellow box cake mix as a shortcut, but any kind of cake batter will work as long as it’s not super moist or super crumbly.
- Switch up the pan and use a 13×9 pan instead of a bundt pan. The cook time does differ, but it works great when my bundt pan is already being used.
What to serve with Crushed Pineapple Upside down Cake
I love serving my cake with a little vanilla ice cream and a dab of whipped cream or Cool Whip on top. I’ve even topped it with my Cool Whip frosting when I have some leftover from another dessert on my dessert table.
And, if I have any leftover after a party (it’s rare), I will cut the cake into pieces and dip it in my fruit dip recipe along with other fruit. It’s been a great way to use it up and get my kids to eat more fruit. My son Connor loves it!
Pineapple Upside Down Cake With Crushed Pineapple FAQs
Can I Make Pineapple Upside Down Cake using cake mix ahead of time?
I love making my recipe the day before I need to serve it. I find that serving it about 24 hours after I bake it is the perfect time for it to still taste fresh and have time to enjoy some leftovers.
Can I Make My Own Crushed Pineapple?
I recommend using crushed canned pineapple in my recipe. Homemade crushed pineapple will work, but it’s a lot of work and has that perfect texture.
How to store leftovers
I store my leftovers covered tightly or in an airtight container on the counter for 2 days. It will keep in the fridge for up to 5 days.
How do I Keep my easy Pineapple Upside Down Cake From Sticking?
The best ways to keep the cake from sticking are to grease it well before adding the brown sugar mixture and then letting it cool upside down in the pan for at least 10 minutes after baking. I’ve tried to remove the pan before cooling it, and it’s completely fallen apart. Since allowing it to cool, I’ve never had that issue.
More Easy Dessert Recipes
- Fruit salad with cool whip
- Apple pie with graham cracker crust
- Cherry cookies
- Canned peach pie
- 3 ingredient no bake cheesecake
- Sweet potato pie with condensed milk
- 3 ingredient peanut butter balls
Easy Pineapple Upside Down Cake With Crushed Pineapple
Equipment
Ingredients
- 4 tablespoons butter melted
- 1 cup light brown sugar packed
- 1 cup maraschino cherries drained
- 20 ounces canned crushed pineapple drained well
- 1 box yellow cake mix
- 1 cup water*
- ⅓ cup vegetable oil*
- 3 large eggs*
- 1 cup chopped roasted pecans optional
- 2 tablespoons all-purpose flour only if using the pecans
Instructions
- Preheat the oven to 350 degrees F and grease a 10” bundt pan generously with nonstick baking spray.
- In a medium bowl, whisk together the melted butter and brown sugar. Pour the mixture into the bottom of the greased bundt pan.
- Sprinkle the crushed pineapple over the brown sugar layer, then place the maraschino cherries around the pan, pushing them slightly into the brown sugar.
- In a large bowl, whisk together the cake mix, water, vegetable oil, and eggs.
- (optional) In a small bowl, toss the pecans and flour until the nuts are evenly coated. Add the nuts and flour to the cake batter and stir to combine.
- Pour the cake batter over the crushed pineapple then bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Immediately run a knife around the edge of the pan then invert the cake onto a cake stand or platter, keeping it in the bundt pan.
- Allow the cake to sit in the bundt pan for 10 minutes (this will help it release from the pan). After 10 minutes, carefully lift the bundt pan off the cake and allow it to cool completely.
Notes
- To prevent sticking, generously grease the pan so the cake releases easily and let it cool upside down for at least 10 minutes. If you try to remove the pan before that, it can stick and doesn’t look as pretty.
- Drain the crushed pineapple fully or the cake can have too much moisture. I typically use a fine mesh strainer to drain it.
- Use a toothpick in the center to check if it’s fully baked through. For a bundt pan, I just stick the toothpick on both sides to make sure everything is evenly cooked.
- Store leftovers covered tightly or in an airtight container for up to 2 days on the counter or up to 5 days in the refrigerator.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Pineapple upside down cake was one of my mother’s go to recipes for dessert.
After draining the pineapple, she would use the pineapple juice to replace part or all of the water in the cake mix recipe. This gave the cake layer a really intense pineapple flavor and it smelled really amazing when it was baking.
She usually used the yellow cake mix as well, but sometimes would use a lemon cake mix instead.
If crushed pineapple wasn’t available, she would coarsely chop pineapple slices into small pieces. We tried it with a blender once, but likely the coarse chopping method better.
If there was any pineapple juice left, she would freeze in a small container for future use. She always said it was too good to waste.
Your mother’s pineapple upside down cake method sounds amazing! Using pineapple juice to intensify the flavor and aroma of the cake was a clever touch. Adapting with different cake mixes and freezing leftover juice were smart moves too. Her creativity in the kitchen shines through!
I have been following your recipe suggestions for about a year now. Extremely yummy and informative. Thankyou Mimi
I am so glad you are enjoying the recipes, Mimi! I love making them!
Great recipe. Thank you. This is my favorite cake. My mother always bake this cake for my birthday. I did switch out the water for pineapple juice from the can and melted butter for the oil. Will be baking this cake again.
Hi Anne, I’m so glad you enjoy the cake!
I love this cake it’s delicious, very attractive, and easy to make.
Hi Nancy, I’m thrilled to hear you loved the pineapple upside down cake. It’s on of my favorites too.