June 28, 2017

Easy Pineapple Upside Down Cake

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Every year my sweet husband has one request for his birthday. Pineapple Upside Down Cake. This request didn’t happen until we were a few years into our marriage and then once he asked, it became an annual birthday tradition. I honestly don’t think I make this any other time of the year. My ability to make a cake like this has definitely gotten better over the years but I can tell you I have flipped that cake at the end and watched the whole thing slide onto the floor. I think I was pregnant when that happened and I was a mess. I’m pretty sure I sat on the floor in tears eating cake off of a pot holder. Not my finest moment.

A couple of years ago I got an idea and a little Pinspiration to make it as a Bundt cake. In my mind that seemed easier to flip and I didn’t want to relive the slow motion slide I experienced and burning my hand too.  I think I also was doing a product review for the pan itself so we all lucked out with a random cake! The Bundt style was a winner in my book. This cake is a show stopper, the sliced pineapple and cherries just make it look like you spent hours making it.

To tell you the truth, it couldn’t be easier.  Sure you could bake that cake from scratch, but I do love a good boxed cake mix. Get a little fancy and substitute the juice from the can of pineapple for the water and you have an over the top sweet delicious cake. I’ve never been a fan of the pineapple flavored cakes, those always seem too artificial to me. You can easily whip this up for a dinner party, pot luck or in my case a very happy birthday treat.

Here is to many more years of yummy cakes ahead for my birthday boy!

Print Recipe
Pineapple Upside Down Cake
Course Dessert
Course Dessert
  1. Preheat Oven to 350 Degrees.
  2. In a small sauce pan, melt butter and brown sugar until evenly melted. Pour evenly into a greased Bundt pan.
  3. Open can of pineapple rings. Drain pineapple juice into measuring cup. In lieu of water for your cake mix use the pineapple juice. Set aside. Slice pineapple rings in half.
  4. Stand pineapple rings in a circular design around the Bundt pan adding 1 cherry between each slice of pineapple around the mold. Should look like a pretty flower.
  5. Add cake mix, eggs, oil and the reserved pineapple juice to make batter in bowl. If there is not enough juice, use the remainder with water. I usually get about 3/4-1 cup of juice per can.
  6. Pour SLOWLY over pineapple design. Bake for 38-45 mins.
  7. Cool for approximately 10 minutes and then invert onto a cake platter. Let cool completely, serve and enjoy!
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3 responses to “Easy Pineapple Upside Down Cake”

  1. Julie says:

    Looks yummy! Hope Jeff had a super bday!!

  2. I always do a special cake for husby’s July birthday too ? This year it’s Tres Leches but I’m loving this pineapple one! ???

  3. George says:

    This was so easy to make and so delicious to The Taste and looks so good I could hardly wait for it to cool off but I did and I enjoyed it more than anybody cuz I ate more and anybody else enjoyed what they had left I’ll do this again

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