You’ll love my easy, quick, crushed pineapple upside down cake made with a boxed yellow cake mix in just 30 minutes time!
It’s made delicious with crushed pineapple, diced pineapple, and an irresistible butter and brown sugar glaze.
*Photos and recipe tips/instructions updated on 03/13/21
Pineapple Upside Down Cake with Crushed Pineapple
Happy Tasty Tuesday!
This past weekend my husband and I celebrated our 11th wedding anniversary and as I always do every year I made my husband one of his favorite desserts.
This time I went with a classic (and his absolute favorite cake) pineapple upside down cake.
It’s also one of my favorites, second to my Luscious Strawberry Pineapple Cake that is to die for!
My quick pineapple upside down cake with crushed pineapple is probably the best pineapple upside down cake you’ll ever eat and it’s SO easy to make!
It’s made with a simple boxed yellow cake mix, and has the most delicious brown sugar, vanilla, and crushed pineapple glaze, and pretty maraschino cherries on top.
You’ll want to make this crushed pineapple upside down cake again and again!
Crushed Pineapple Upside Down Cake
This Crushed Pineapple Upside Down Cake is such a delicious and EASY cake to make, and it’s the cake everyone in my family requests for me to make again and again.
The sweet brown sugar and butter glaze, combined with loads of pineapple, and a buttery delicious yellow cake, make for an unbelievable flavor you won’t be able to resist.
Plus, it looks so pretty and fancy topped with maraschino cherries, with no decoration skills required.
I love eating a warm slice with some vanilla bean ice cream or topping it with some whipped cream, but honestly this cake is so good you don’t have to add anything at all!
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How to Make The Best Crushed Pineapple Upside Down Cake EVER
Although I’ve always loved how a traditional pineapple upside down cake looks with the pretty sliced pineapples and maraschino cherries in the center, I gotta admit I’ve not always been a fan of it for practicality purposes.
I mean have you ever been SO excited to get a slice of pineapple upside down cake only to be disappointed when you only got just a couple measly pieces of pineapple on your slice of cake?
I have. And let me tell you, it’s heartbreaking.
Now that I’m older, wiser, and have my own kitchen (aka I make my OWN rules haha), I’ve broken away from the traditional pineapple upside down cake recipe and made a couple changes for the better in my quick pineapple upside down cake.
Below you’ll find my tips on how to make the absolute BEST pineapple upside down cake!
Tip #1 – Double Up On The Pineapple
First off, to remedy the pineapple issue I double up on the pineapple by using both diced and crushed pineapple.
Not only does this help ensure every person gets plenty of pineapple in every slice of cake, but it also keeps the cake nice and moist and full of delicious pineapple flavor.
Another quick tip – Use the pineapple juice from draining your pineapple in your cake in lieu of water. It adds more delicious pineapple flavor and helps make the cake nice and moist.
Tip #2 – Keep It Simple With a Boxed Cake Mix
Second, I use a boxed yellow cake mix to keep things simple.
I know, I know, so many people will try and tell you the only way you can have pineapple upside down cake is by making it from scratch, but honestly I think a boxed cake mix tastes better, and it saves time and hassle.
Tip #3 – Use 2 Pans
Third, I like making my pineapple upside down cake with crushed pineapple in two of these 8″x3″ round cake pans.
Not only does this give you the perfect brown sugar and pineapple to cake ratio, but it’s perfect for making for family gatherings or potlucks.
You can always take both cakes OR depending on the size of the crowd – take a cake and save the other pineapple upside down cake at home for later. (total win-win!)
Alternatively, another delicious way to make pineapple upside down cake is using two medium cast iron pans.
This is my husband’s favorite way, because it crisps up the glaze even more. 🙂
Tip #4 – Add The Cherries After Baking
Fourth, I add my maraschino cherries on top AFTER baking.
This makes it look super pretty and instead of muting the pineapple flavor that can sometimes happen when you bake the cherries in the batter, really enhances the flavor of the entire cake.
Plus, can we all agree that cherries on top of any cake look so gorgeous?!
Pineapple Upside Down Cake FAQ’s
Do I Need To Grease The Cake Pan?
I recommend using non-stick cooking spray and lining the bottom of your cake pan with parchment paper.
I love these pre-cut ones with easy lift tabs. They make life SO much easier!
You can also use butter or shortening to grease your pan, if you don’t have spray.
How Do You Keep Pineapple Upside Down Cake From Sticking?
As recommended above, make sure you grease your cake pan really well, and don’t wait too long to flip your cake.
Follow my recommended guidelines below.
When Should I Flip My Pineapple Upside Down Cake?
One of the most common mistakes people make with pineapple upside down cakes is either flipping their cake too soon or too late.
Once your cake is fully baked, let it cool for 10-15 minutes and run a sharp, thin knife around the cake edges.
Place the plate or platter you will use to serve your pineapple upside down cake on, on top of your cake pan and use a swift motion to flip your cake.
Let the cake fall down on its own and gently slide the cake pan up.
Help! My Glaze Stuck To the Pan!
If some of your glaze stuck to the pan, don’t worry – it’s an easy fix.
While the glaze is still warm spoon it evenly on top of your cake.
If the glaze has hardened take the pan and place it back in the oven for a few minutes until it softens again and then drizzle on top of the cake.
No one will every know, and it’ll be our little secret! 😉
Why is My Pineapple Upside Down Cake Soggy?
Soggy Pineapple Upside Down Cake means one thing – you unfortunately didn’t drain your pineapple well enough.
I always recommend draining your pineapple in a colander while you’re preparing your other ingredients, and always recommend using a spoon to press down to drain out the excess liquid.
Should Pineapple Upside Down Cake Be Refrigerated?
Many people leave their pineapple upside down cakes out at room temperature, but to keep it the freshest longest, I recommend covering it and storing in the fridge.
It’s also always a good rule of thumb to store any baked goods with fruit in it in the refrigerator to avoid bacteria forming.
I absolutely love this cake stand with glass lid.
Can You Make This Cake The Day Before?
Yes! Pineapple Upside Down Cake stays fresh and delicious for up to 1 week so feel free to bake it ahead.
Can I Freeze This Cake?
Yes! After baking and cooling, wrap individual slices with saran wrap and store in a freezer safe bag or freeze safe container for up to 1 month.
Thaw overnight in the refrigerator and reheat in the microwave for 30 seconds, if desired.
Can I Make This Pineapple Cake in a 9×13 Cake Pan, Bundt Cake Pan, or Cast Iron Pan?
Yes, you can make this recipe in other cake pans, although baking times will vary.
However, I personally think making it in the two round pans or cast iron pans is the most delicious version!
Do You Have Other Upside Down Cakes?
Yes! Try my Easy Homemade Caramel Apple Upside Down Cake for a delicious Fall cake!
And for a fun and simple twist, try my Easy Pineapple Upside Down Dump Cake. It’s SO good and similar to a gooey butter cake.
Crushed Pineapple Upside Down Cake Recipe
Grab all the tools for making this easy pineapple upside down cake and my printable recipe below!
You can also watch my video tutorial here on my Youtube Channel for step-by-step instructions on how to make it.
Must-Have Tools for Crushed Pineapple Upside Down Cake:
- (2) 8″ x 3″ Round Cake Pans
- Mixing Bowl
- Rubber Spatulas
- Large Pot
- Electric Hand Mixer
- Measuring Cups
- Cooling Rack
- Cake Stand with Glass Lid
You’ll love my easy, delicious, and quick pineapple upside down cake with crushed pineapple. It’s made with a boxed yellow cake mix and double the pineapple in 30 minutes!
- 1 box yellow cake mix, prepared as directed with exception noted below*
- 1/3 cup of butter, melted
- 1 cup of light brown sugar
- 1/4 tsp vanilla
- 1 20 oz can of pineapple tidbits, drained and juice reserved
- 1 20 oz can of crushed pineapple, drained
- 1 6 oz can of maraschino cherries, drained and stems removed
- Preheat oven to 350 degrees (325 for dark or nonstick pan)
- Spray 2 8″x3″ cake pans with non-stick spray and set aside. Open and drain both the pineapple tidbits and crushed pineapple in a colander, reserving 1 cup of juice for the cake mix.
- In a microwave safe bowl or pot on the stove melt butter and add in brown sugar and vanilla. Place on stovetop over low-medium heat and stir for a minute or two until the brown sugar is well incorporated.
- Immediately pour the butter and brown sugar mixture evenly into the bottom of the cake pans.
- Next begin scooping the drained crushed pineapple on top of the brown sugar mixture in the bottom of both cake pans and carefully spread. Top with pineapple tidbits.
- In a large mixing bowl, prepare cake mix as directed on the box. The only exception is that you will use pineapple juice instead of water. Once prepared, pour cake batter evenly into the two cake pans, ensuring all the pineapple is covered.
- Bake in preheated oven for 25-35 minutes or until cakes are a light golden brown and a toothpick inserted into the center comes out clean.
- Let cakes cool for 10 minutes in pan on a cooling rack. Next, place a plate or serving platter upside down on top of the cake pan and carefully turn over.
- If desired, garnish the top of the cake with maraschino cherries that have been drained, cut in half, and had stems removed.
- Let cake cool additional 20 minutes on cooling rack before serving or covering for later serving.
- Slice cake, top with whipped cream or vanilla ice cream if desired, and enjoy!
- Use reserved pineapple juice instead of water in cake mix
- For optimal freshness, leftover cake should be refrigerated in a glass dome or covered with plastic wrap and refrigerated. It tastes great cold, but you can also reheat slices in the microwave for 15-30 seconds, if desired.
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More Pineapple Desserts You’ll Love:
- Pineapple Upside Down Dump Cake
- Luscious Strawberry Pineapple Cake
- Best Ever Pina Colada Cake
- Easy Hawaiian Pineapple Coconut Poke Cake
- Easy Coconut Pineapple Bread
Hope you enjoyed today’s recipe for my Delicious, Easy, and Quick Pineapple Upside Down Cake with Crushed Pineapple! Do you love pineapple upside down cake too? Let me know in the comments!
Thanks for stopping by! – Cara
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