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pineapple upside down cake with crushed pineapple

Easy Pineapple Upside Down Cake With Crushed Pineapple

Samantha Erb
My easy pineapple upside down cake with crushed pineapple uses boxed cake mix for a simple dessert filled with pineapple flavor. The crushed pineapples give the cake so much more flavor than the pineapple rings!
4.44 from 30 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Desserts
Cuisine American
Servings 8 servings
Calories 680 kcal

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.
 
* I used Betty Crocker Super Moist Yellow Cake Mix which calls for 1 cup of water, ⅓ cup vegetable oil, and 3 large eggs. Make sure to follow the directions on your cake mix if it requires different proportions.
 
 

Nutrition

Serving: 1Calories: 680kcalCarbohydrates: 107gProtein: 6gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 9gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 76mgSodium: 550mgPotassium: 238mgFiber: 4gSugar: 77gVitamin A: 320IUVitamin C: 7mgCalcium: 207mgIron: 3mg

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.

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