Upside Down Cake-Pineapple Style

I got this recipe off Betty Crockers website because I needed a recipe for “U” in the A to Z Blogging Challenge, plus it’s a dessert I can make that I wouldn’t like which means my husband and daughter will eat it all!! Seems really simple too!

I apologize in behalf of my pictures through some of this because my battery died in the middle of of making this cake so I had no choice! Yikes…..hate when that happens! This was very easy to put together!


1/4 cup butter or margarine
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker® SuperMoist® yellow cake mix
Vegetable oil and eggs called for on cake mix box


Heat oven to 350°F (325°F for dark or nonstick pan). In 13×9-inch pan, melt butter in oven.

Sprinkle brown sugar evenly over butter.

Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar. Ok yes your probably saying, hey those don’t look like cherries, your right, your so smart, they aren’t……..I couldn’t find them at the store so I decided to use tips of strawberries because, well strawberry pineapple sounds yummy!!

Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water.

Pour batter over pineapple and cherries. (or strawberries 🙂 )

Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over.

Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator. I served it to my hubby with low fat vanilla ice cream!

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