116 Reviews

This was great; I made the recipe into two 9" cakes. They were nice and moist and I was pleased with the results.

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sharyll52 April 27, 2010

Made this following the suggestions to melt the butter first and I used pineapple juice instead of water. The cake could not have been more flavorful or moist. I flipped the cake onto a cookie sheet; it looked like a work of art. However, I tried using the 2 spatulas to put the cake back in the pan as one person suggested; the cake fell apart into many pieces. DO NOT try the spatula trick. Cake was yummy but not pretty. njgirl1404

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njgirl1404 June 29, 2009

I found this recipe about six months ago on a box of cake mix, and I absolutely LOVE it. Like another reviewer, I melt the butter and pour it on the bottom of the pan first rather than cutting it into chunks. I also make this cake with margarine to reduce the fat. The butter/sugar mix makes the cake so delightfully moist, I just can't even explain. There are two suggestions I'd make for this recipe. First of all, the way I flip the cake is to stick a cookie sheet on top of the cake pan, and with oven mitts, flip the whole thing over. Then with two large spatulas, I lift the cake from the cookie sheet and place it back in the original cake pan. This makes for great storage. The second recommendation is to use a 12 oz. can of pineapple (most recipes list this), but NOT Del Monte, as they cut their slices thick and only include 10 pineapple slices per can. You need 12 slices to cover a 9 x 13 cake pan. I'm not sure which brands do contain 12 slices, but it would be good to find out before you buy (or you could just buy a bigger can, or two cans). Of course, if you end up with only 10 slices of pineapple, the empty space on the bottom of the pan lends itself well to experimentation.

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oatmealia June 27, 2007

I was looking for a specific recipe for something I had in mind, that - as it turns out - doesn't exist, so I knew I needed to make it up for myself. I wanted to try a Black Forest Upside Down cake. My best results were achieved by using this simple classic recipe and adjusting the ingredients to get the flavors I wanted. Basically all I did was replace the yellow cake mix with a devil's food cake and used only the maraschino cherries instead of pineapple. It turned out wonderful but for anyone curious enough to try this, using only maraschino cherries makes this an EXTREMELY sweet dessert. Next time I might try fresh cherries instead.

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shutterbearokc March 17, 2011

One thing that i like to do that i believe adds flavor is instead of using water that the cake mix asks for use the pineapple juice instad which will make 3/4 cup and the rest with water u will notice the difference in taste and moisture n the bread. Enjoy!

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Erick S. September 29, 2014

Great recipe!!! I do have a few suggestions, as it was my Mom's favorite...<br/> I follow cake mix directions, but add 1/2 pineapple juice & water. Also use 1 can Crushed & well drained Pineapple & 1 can Pineapple chunks, well drained, along with the Cherries. I find the Rings look great, but are difficult to cut. I Preheat oven as mix indicates & put in a stick of butter (Yep!!!), melt in pan in oven. When melted I take out of oven & sprinkle the Cup of Brown sugar, then crushed Pineapple, Cherries & Chunks. You may have to Bake it longer than mix says, but check with toothpick till almost clean. Then turn out ASAP. PERFECTION!!! No disrespect for your recipe. I enjoyed it. Thought I would give my input in memory of my Mom...

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camerano April 23, 2014

I liked the simplicity of this recipe, but made a couple of changes, like I used Ducan Hines Pineapple cake mix. Also, I used 1 and a 1/2 sticks of butter and 1 and a 1/2 cups of dark brown sugar for extra gooeyness! I baked it in a dark non stick 13 x 9 rectangle pan for 50 to 55 minutes on 325 degrees. The whole family raved about this cake!! Thanks!!

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deblynn61 April 18, 2012

wonderful wonderful recipe. i promised my mother-in-law to take care of the desssert for the BBQ they were having, and i was so tired so i came to food.com and looked in the desserts cookbook and found this recipe. it seemed easy and quick and not too tiring so i gave it a try. its ingredients cost me under 5$ and i did it in no time. i was a bit nervous when i flip it upside down but the results were great. the cake looked great and tasted great. thank you very much. i took tons of pictures of it which i will post when i get home. thank you so much

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Chef Amira June 06, 2011

I have been making this cake for over 30 years, it was my father's favorite. I use the juice from the pineapple for part of the water and add chopped walnuts to the batter instead of on top of the cake, otherwise recipe is the same. I have an older tupperware rectangular cake taker that I simply place on top of 9x13 pan and flip. Wonderful cake, thanks for posting.

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Country Cook in Oklahoma June 03, 2010

Great cake when you don't have time to make it from scratch. Used the pineapple juice from the can & tblsp of cherry juice instead of water in the cake mix. Also tossed 1/2 tsp almond extract into the cake mix. After placing pineapple rings and cherries in the hot melted sugar, I also dropped in half pecans in the empty spaces. Used my 12" cast iron pan. Family loves this!

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banditsma February 12, 2014
Easy Pineapple Upside-Down Cake