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Crushed Pineapple Upside Down Cake

This crushed pineapple upside down cake recipe yields an ultra moist, tender, fluffy yellow cake crowned with juicy crushed pineapple.

Slice of Crushed Pineapple Upside Down Cake on a plate garnished with cream, nuts and a cherry
Prep Time:
30 mins
Cook Time:
20 mins
Cool Time:
30 mins
Total Time:
1 hr 20 mins
Servings:
12
Jump to Nutrition Facts

Ingredients

Original recipe (1X) yields 12 servings

  • baking spray with flour

  • 1 (20-ounce) can crushed pineapple in syrup

  • 1/4 cup water

  • 1 cup packed light brown sugar

  • 6 tablespoons unsalted butter

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon vanilla extract

  • 1 (15.25 ounce) box yellow cake mix (such as Pillsbury®)

  • 3 large eggs

  • 1/2 cup vegetable oil

  • sweetened whipped cream, for serving

  • maraschino cherries and chopped toasted pecans, for serving (optional)

Directions

  1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a 13- x 9-inch baking pan with baking spray. Line bottom with parchment paper; lightly spray parchment. Set aside.

    Crushed Pineapple Upside Down Cake ingredients on a counter

    Dotdash Meredith Food Studios

  2. Drain pineapple into a fine-mesh sieve set over a medium bowl; set aside. Reserve 3/4 cup pineapple juice in a 1-cup measuring cup with a spout; whisk in water. Set aside. (Discard or reserve any extra pineapple juice for another use.)

    Crushed pineapples in a sieve over a bowl with pineapple juice in a cup

    Dotdash Meredith Food Studios

  3. Add brown sugar and butter to a small saucepan; cook over medium heat, stirring often, until butter melts and sugar mixture is well combined, about 3 minutes. Remove from heat; stir in cinnamon and vanilla.

    Brown sugar mixture in a pot

    Dotdash Meredith Food Studios

  4. Spread brown sugar mixture evenly in prepared pan using a small offset spatula. Spoon and spread drained pineapple in an even layer over brown sugar mixture.

    Brown sugar mixture with crushed pineapple on top in a baking pan

    Dotdash Meredith Food Studios

  5. Prepare cake mix as directed in a large bowl, substituting pineapple juice mixture for the water. Spread batter evenly over pineapple layer. 

    Cake batter in a baking pan

    Dotdash Meredith Food Studios

  6. Bake in the preheated oven until a wooden pick inserted in center comes out clean, about 30 minutes. Run a butter knife or small offset spatula around the edge of pan. Carefully place a heatproof platter over pan; invert cake onto platter; remove and discard parchment paper.  If needed, use any pineapple or brown sugar mixture left in the pan to patch any bald spots on the cake. Let cool 30 minutes before slicing and serving. 

    Hand removing parchment paper from Crushed Pineapple Upside Down Cake on a platter

    Dotdash Meredith Food Studios

  7. Serve warm or at room temperature with whipped cream. Garnish with cherries and pecans (if using). 

    Slice of Crushed Pineapple Upside Down Cake on a plate garnished with cream, nuts and a cherry next to more of the cake on a platter

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

374 Calories
18g Fat
52g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 374
% Daily Value *
Total Fat 18g 23%
Saturated Fat 5g 26%
Cholesterol 62mg 21%
Sodium 286mg 12%
Total Carbohydrate 52g 19%
Dietary Fiber 1g 3%
Total Sugars 37g
Protein 3g 6%
Vitamin C 4mg 5%
Calcium 106mg 8%
Iron 1mg 7%
Potassium 115mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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