Pineapple Upside Down Cake - Easy Way

Recipe by Rutecki Family
READY IN: 45mins
YIELD: 1 cake


  • 14
  • 12
  • 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)


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