White Chocolate Pineapple Upside Down Cake

READY IN: 1hr 10mins
Recipe by Dragonfly AZ

Yummy cake that starts with a cake mix, but sure doesn't taste like It!

Top Review by KK7707

This is a Cake Doctor recipe that I've made at least 20 times and is loved by everyone. I use 2 more tablespoons of butter than the recipe calls for in the brown sugar topping. This is a fantastic pineapple upside-down cake and is nice for a crowd because it make a bigger cake than some recipes (a 13" x 9"). You can also used drained pineapple slices instead of the crushed for a prettier presentation.

Ingredients Nutrition


  1. Preheat oven to 350°F Lighly grease a 13 x 9 inch pan.
  2. Melt 6 Tbs butter and stir in brown sugar. Spread mixture on bottom of prepared pan.
  3. Drain pineapple as much as you can, reserving the liquid. Pour drained pineapple over sugar mixture.
  4. Pat cherries dry and arrange over pineapple.
  5. Cut the remaining 6 Tbs butter into pieces. Place butter and chopped white chocolate in a microwave safe bowl and microwave on high for 1 minute. Stir until mixture is smooth.
  6. Place the cake mix, 1 cup of the pineapple juice, eggs, vanilla, and melted butter mix into a large mixing bowl.
  7. Mix at low speed for 1 minute, scraping sides frequently.
  8. Increase speed to medium and beat for 2 minutes longer until batter is well combined and thick.
  9. Pour batter over the pineapples and chrries, smoothing wiht rubber spatula.
  10. Bake cake until it springs back when lighly pressed, 43-48 minutes/.
  11. Remove pan from oven andplace o wire rack to cool for 10 minutes.
  12. Run knife around edge of cake and invert onto serving platter so that the cherries and pineapples are on top.
  13. Slice and serve warm.
  14. Store at room temp up to 3 days.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a