Super moist and fluffy, pineapple upside-down cake is a comforting and festive one-layer dessert. The combination of yellow cake mix, pineapple, brown sugar, and cherries keeps the cake wonderfully tender and flavorful. After baking, the cake is flipped, and the caramelized fruit becomes the stunning, glossy topping. The sweet syrup created while baking infuses the cake with extra flavor, making it as impressive as it is easy to make. With just 15 minutes of prep, it's easy to enjoy pineapple upside-down cake.
This classic recipe has been loved for nearly 70 years. It was first introduced in Betty Crocker’s Picture Cook Book in 1956 as a scratch cake. In 2000 we updated it to use Betty Crocker’s Super Moist Cake Mix where it debuted in the Ultimate Cake Mix Cookbook. Pineapple upside-down cake is as versatile as it is delicious and always a crowd-pleaser. Whether served at a cozy brunch, a baby shower, or as the centerpiece of a celebration, this cheery dessert is sure to add joy to any moment.
