Pineapple Upside Down Cake - Easy Way

READY IN: 45mins
Recipe by Rutecki Family

This was my Dad's favorite.

Top Review by Lavender Lynn

Love this easy way for PUDC. Easy and quick and delicious. I used 2 9x9 pans instead of 1. It just looked like too much batter for a 9x9 to me. Made for My 3 Chefs.

Ingredients Nutrition

  • 14 cup margarine
  • 12 cup brown sugar
  • 1 (20 ounce) can pineapple slices, drained (reserve liquid)
  • 1 (10 ounce) jar maraschino cherries (optional)
  • 1 (18 1/4 ounce) box yellow cake mix
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • water (plus reserved pineapple juice to make the quantity called for by your cake mix)


  1. Melt 1/2 stick margarine in a 9 X 9 baking pan.
  2. Add brown sugar and stir until mixed.
  3. Place canned pineapple slices over mixture.
  4. If desired, add maraschino cherry half or a nut in the center of the slice.
  5. Using the pineapple juice as the liquid, stir up a box of yellow cake mix according to the box directions and pour over all.
  6. Bake according to box directions or until it looks done and brown.
  7. Go around the edge with a knife, then place a large platter over the cake and invert so that pineapple slices are on top.
  8. Scoop out anything left in pan and add to cake. Serve with whipped topping if desired.

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