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This banana cake studded with chocolate chips and infused with sweet fruity flavor is made easy with common baking ingredients that you probably already have on hand. Ripe bananas are the secret to achieving a rich texture, while baking cocoa and sugar give the cake a luxurious chocolate flavor. Enjoy it for an afternoon snack or a post-dinner treat on any day of the week.

chocolate banana snack cake

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Chocolate-Banana Snack Cake

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Shredded zucchini keeps cake moist without affecting the flavor. Skip the frosting...sprinkle the top with chocolate chips and nuts.

chocolate zucchini snack cake

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Chocolate Zucchini Snack Cake

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Tender Bisquick® mix cake is studded with brightly colored, sweet Cascadian Farm® raspberries and topped with crunchy streusel topping - a light dessert or snack.

raspberry streusel snack cake

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Raspberry Streusel Snack Cake

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Snack cake has never tasted so good. This easy (no mixer needed!), chocolaty cake is a genius new go-to anytime you have ripe bananas on hand. 

easy chocolate banana snack cake

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Easy Chocolate-Banana Snack Cake

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Kids can’t have enough of this mouth-watering chocolate cake, so stock it up with this easy one-pan recipe.

double chocolate snack cake

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Double-Chocolate Snack Cake

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Indulge in the refreshing zest of our Easy Key Lime Pie, where each bite delivers a burst of tangy flavor. This delightful dessert features a classic graham cracker crust, perfectly complemented by a light and fluffy key lime filling and a sweet whipped topping. It's an unforgettable treat that's both incredibly delicious and surprisingly easy to make at home. Our recipe captures all the authentic flavor of a traditional Florida Key Lime Pie but with a lighter, more airy texture that will leave you craving more. Perfect for any occasion, this key lime pie is a guaranteed crowd-pleaser. Psst, don't sweat it if Key limes aren't available in your local store. Check out our Expert Tips for a swap that works just as well!

easy key lime pie

Easy Key Lime Pie with a graham cracker crust! This refreshing recipe features a tangy lime filling &amp; sweet whipped topping. Ready in just 90 minutes!

For your Easy Key Lime Pie, if Key limes aren’t available in your grocery store, look for bottled Key lime juice near the other bottled lime juices.

Purchasing                  

If you like flaky pastry, use Betty Crocker™ pie crust mix to bake a single pastry crust in a 9-inch pie plate. Cool the baked crust, and add the Key lime filling in our  Key lime pie recipe.

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Recipe meets Kitchen Tested criteria.  Reviewed as part of SEO improvements Oct. 2019.

Before serving your whipped topping Key lime pie, add a small lime slice or wedge to garnish each piece (in addition to lime zest), if desired.

Only Six ingredients are needed to make this Easy Key Lime Pie.Graham Crackers:&nbsp;Used to create the crust, providing a sweet and slightly coarse base that complements the creamy filling.Butter:&nbsp;Binds the graham cracker crumbs together, adding richness and flavor to the crust while helping it to solidify during baking.Sugar:&nbsp;Sweetens the graham cracker crust, enhancing its overall taste and contributing to its texture.Sweetened Condensed Milk:&nbsp;Forms the base of the filling, providing sweetness, creaminess, and a thick texture that helps the pie set properly.Key Lime Juice:&nbsp;The star ingredient, offering a distinctive tangy and citrusy flavor that defines Key Lime Pie.Whipped Topping:&nbsp;Adds a light, airy texture to the filling, making it fluffier and more appealing. It also contributes to the overall sweetness and creaminess of the pie.

Recipe Ingredients

Making this Key Lime Pie couldn’t be easier.&nbsp; Below are the basic steps, see full recipe for details.<h3>1. Make the Crust</h3>In a small bowl, mix the finely crushed graham crackers, melted butter, and sugar. Ensure the butter is evenly distributed so the crust holds together well. Press the mixture firmly into the bottom and up sides of pie plate. Use the bottom of a measuring cup or your fingers to create an even and compact layer. Bake 8 to 10 minutes until golden brown. Cool completely before adding the filling.<h3>2. Make the Filling</h3>Use an electric mixer, medium speed, to beat the milk and lime juice together until the mixture is smooth and thickened. This usually takes about 2-3 minutes. The lime juice will react with the milk, causing it to thicken. Gently fold in the thawed whipped topping until it is evenly distributed throughout the mixture. Be careful not to overmix, as this can deflate the whipped topping.<h3>3. Assemble and Chill</h3>Spoon the Key lime filling into the cooled graham cracker crust, spreading it evenly. Cover the pie with plastic wrap or aluminum foil and refrigerate for at least 1 hour, or until the filling is set. Chilling allows the filling to firm up and the flavors to meld together.

How to Make Easy Key Lime Pie

<h3>Refrigerator</h3>Promptly refrigerate any leftovers. Key lime pie contains dairy products which require refrigeration to prevent spoilage. &nbsp;The pie will remain fresh for up to 3 days.<h3>Freezer</h3>Freezing is not recommended for this type of pie. Freezing and thawing can significantly alter the texture of the filling, causing it to become watery and less appealing. The crust may also become soggy.

Storage

easy-key-lime-pie

Easy Key Lime Pie

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All it takes is five ingredients and 15 minutes of prep to make this apple-cinnamon cake. Just reach for your 13x9 pan, a box of Betty Crocker™ Delights Super Moist™ Spice Cake Mix, a can of apple pie filling, eggs, cinnamon and sugar—it’s that easy! This dessert is perfect for sharing; try topping with ice cream flavors like vanilla, butter pecan or cinnamon for a fall treat.

easy apple cake

An easy apple-cinnamon cake recipe with 5 ingredients &amp; 15 min prep! Use Betty Crocker™ Spice Cake Mix &amp; apple pie filling for a delicious dessert.

Do you know there are two types of pie filling available? One is the regular and commonly available, the other is premium or "more fruit" filling that contains more fruit and less sauce than the regular filling types.

No cinnamon? Pumpkin pie spice makes a great-tasting stand-in.

Top this dessert with a scoop of toasted pecan ice cream and generously drizzle with caramel topping. It’s just like eating a caramel apple without the stick!

Love baking with apples? Check out Betty’s best guide on <a href="https://www.bettycrocker.com/how-to/tipslibrary/ingredients/apples" target="_blank">How to Bake with Apples</a>.

easy-apple-cake

Easy Apple Cake

Freeze ripe bananas in their peels when they can’t be used right away. Thaw each banana 30 to 60 seconds in microwave before using in recipes.

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You don’t even need cookie cutters for these super-simple and delightful sugar cookie bars, finished with frosting and sprinkles, M&M’s™ Minis™ for star toppers and pretzel sticks for trunks.

easy christmas tree cookie bars

To easily line bottom of pan, tip upside down, and form foil around bottom and sides. Flip pan over, and place foil insert inside pan for a perfect fit!

Get creative, and add additional M&M’s™ Minis™ for lights on the tree!

If using 20% more cookie mix (21 oz size), add 1 tablespoon water to cookie mix, butter, cream cheese and egg.

<a href="//www.bettycrocker.com/-/media/GMI/Core Sites/BC/Files/PDF/easy-christmas-tree-cookie-bars">View/Print the diagram here</a>.

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Easy Christmas Tree Cookie Bars

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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.

easy pineapple upside down cake

Loved by nearly 1,000 fans, our 5-star pineapple upside-down cake with caramelized pineapple is easy to make and the perfect dessert for any occasion.

Serve pineapple upside-down cake with sweetened whipped cream or an 8-oz container of frozen (thawed) whipped topping (3 cups), if desired. For 3 cups of sweetened whipped cream, in chilled medium bowl, beat 1 1/2 cups whipping cream and 2 tablespoons granulated sugar with electric mixer on high speed until soft peaks form.

To remove the pineapple rings from the can without breaking them into pieces, gently lift them out with a fork or small tongs. Pat the rings dry with paper towels to remove excess moisture. For the pineapple juice, strain it through a small strainer to remove any bits of pineapple.

We've heard from some of our reviewers that they prefer a less sweet topping and like to reduce the amount of brown sugar sprinkled on the pineapple, using 3/4 cup instead of 1 cup. This results in a slightly less caramelized flavor but still creates a irresistible topping.

Recipe meets Kitchen Tested criteria.  Reviewed as part of project  MSO-5941 BC Audit 200 recipes

These easy-to-find ingredients come together to create our nostalgic pineapple upside-down cake.Canned Pineapple Slices in Juice: You’ll need one can (20 oz) of pineapple slices, which will give you about 10 slices. Be sure they’re packed in juice (not syrup) and save the juice for the cake batter—it helps keep things moist and flavorful.Maraschino Cherries: About 18 cherries will do, so grab a 6-oz jar. You can choose cherries with or without stems—if you buy them with stems, just pull them off before adding.Brown Sugar: Brown sugar creates a caramelized glaze that coats the fruit with sweetness. We prefer light brown sugar, but dark brown sugar works great if you like a stronger molasses flavor.Cake Mix: Using <a href="https://www.bettycrocker.com/products/betty-crocker-baking-and-cake-mixes/yellow">Betty Crocker™ Super Moist™ Yellow Cake Mix</a> makes it easy and helps achieve the ideal flavor and texture.Butter: Butter adds richness and helps the topping caramelize, ensuring the cake doesn’t stick to the pan. No need to soften; it’ll melt right in the oven.Large Eggs: We use large eggs for consistent results, helping the cake rise and stay moist.Vegetable Oil: Helps make the cake tender and moist without changing the flavor. Canola oil works as a substitute.

Back in 1956, we used a heavy 10-inch skillet to bake this cake and a rotary eggbeater was your go-to. Here’s what you’ll need to make this easy pineapple upside-down cake today.13x9-Inch Pan: We test our cakes in shiny, uncoated metal pans at the Betty Crocker Kitchens because these pans reflect heat the best, helping create cakes with a tender crumb and light-colored crust. If you're using a dark, nonstick pan, lower the oven temperature by 25°F to prevent the cake from browning too quickly.Heatproof Serving Plate: A platter with sloped sides or one slightly larger than the cake works great as a serving platter. Make sure your plate can handle high temperatures by looking for an 'oven-safe' symbol or label on the bottom. If needed, a wooden cutting board or a baking sheet with sides will also work.Other Cookware You’ll Need: Mixing bowl, dry and liquid measuring cups, electric hand mixer, and a knife.

Cookware You’ll Need

Here’s how to make this easy pineapple upside-down cake, guaranteed to earn rave reviews.<h3>1. Make the Glaze</h3>Place butter in the cake pan and heat in the oven until melted. Once melted, carefully remove the pan, tilt it to spread the butter, and evenly sprinkle brown sugar over the top<h3>2. Arrange the Fruit</h3>Pat the cherries dry to avoid excess liquid. Arrange pineapple slices evenly over the brown sugar. Place a cherry in the center of each pineapple slice, and arrange the remaining cherries around slices.<h3>3. Make the Cake Batter</h3>Mix pineapple juice with water to make 1 cup, then follow the cake mix instructions to combine with oil and eggs. Pour the cake batter over the fruit.<h3>4. Bake the Cake</h3>Bake for about 45 minutes. Test doneness with a toothpick—it should come out clean with no wet batter or crumbs clinging to the toothpick.<h3>5. Flip and Cool the Cake</h3>Flip the cake onto a heatproof platter. Let stand for 5 minutes then carefully remove the pan. Let the cake cool about 30 minutes to serve warm or about 60 minutes to cool completely.

How to Make Pineapple Upside Down Cake

We've heard that our pineapple upside-down cake is a hit at gatherings and special occasions, and that it’s your go-to recipe for celebrations. As one fan, cookiereun, puts it: “I sometimes tweak it a little with pecans and sometimes I will put crushed pineapple and sliced pineapple, it is so good this way and plenty of pineapple for everyone. It gets caramelized all over and this is really, really good...”We’re happy to share more variations for you to try on this classic favorite.<a href="https://www.bettycrocker.com/recipes/pineapple-upside-down-cake/a1c9a639-0748-4f2c-89f5-fd33cf138986">From Scratch Pineapple Upside-Down Cake</a>: Ready to make this classic from scratch? Grab a few pantry staples and you have a rich, buttery homemade cake made in a 9x9-inch pan. Perfect for those smaller gatherings.<a href="https://www.bettycrocker.com/recipes/pineapple-upside-down-mini-cakes/0461491a-24a1-4175-a71f-ae43ba0b4db4">Pineapple Upside-Down Mini-Cakes:</a> Made with just 8 ingredients, these mini cakes are easy to make and wonderful for sharing as individual portions of the classic dessert.<a href="https://www.bettycrocker.com/recipes/pineapple-upside-down-bundt-cake/552176a5-c4ab-4d08-ad4a-6c5d9f9ef123">Pineapple Upside-Down Bundt Cake:</a> This easy, 7-ingredient version is a showstopper, making it an impressive cake for any occasion.

Possible Variations 

It might sound intimidating, but flipping a pineapple upside-down cake is easier than you think.Find a Serving Platter: Before baking, choose your serving platter. Place the empty pan upside down on the platter to check if it fits. If you're nervous about the flip, practice before baking to get comfortable.Loosen the Cake: After baking, immediately use a small offset spatula or thin paring knife to loosen the cake from the sides of the pan while the cake is still hot.Top the Pan with the Platter: Place the cake pan near the edge of the counter for enough space to flip. Set the platter (right side down) on top of the pan. With an oven mitt on each hand, place one hand on the platter and the other underneath the cake pan for support.Flip the Cake: Now you're ready to flip the cake and platter—just do it in one quick smooth motion. Once flipped, set the platter on the counter and leave the cake pan on top for about 5 minutes to allow the brown sugar topping to soak into the cake. Carefully remove the pan. If it doesn’t release just tap the bottom of the pan to help it loosen.

The Best Way to Flip Pineapple Upside-Down Cake

For the best flavor and texture, make and serve this pineapple upside-down cake on the same day. If you have leftovers, here’s how to store them to keep enjoying it for the next few days.<h3>Refrigerator</h3>Cover with plastic wrap or store pieces of cake in an airtight container in the refrigerator for up to 3 days. If using plastic wrap, insert toothpicks into the cake to keep some space between the wrap and the top of the cake. As the cake is stored, it will become softer as the cake absorbs the pineapple juice.<h3>Microwave Warming</h3>While you can enjoy the cake straight from the refrigerator, if you prefer it warm, place individual pieces on a microwave-safe plate and heat on High in 15-second intervals, checking periodically. Keep an eye on it to prevent overheating, as the caramel topping can become too thin.<h3>Freezer</h3>Freezing this pineapple upside-down cake is not recommended. The freezing and thawing will change the texture and moistness of the cake.

Storing and Reheating

With almost 1,000 reviews and counting, our easy pineapple upside-down cake is a real favorite among our bakers. Our fans love it because it is super easy to make, even if you’re a beginner. No need to worry about complicated steps or ingredients. It is always a hit, with its moist texture, sweet pineapple flavor, and rich butter glaze.Users love how versatile this easy pineapple upside down cake recipe is—whether you want to try different fruits or cake mixes, there’s plenty of room to get creative and make it your own.We also love that for many, this recipe brings back memories of cakes made by their mothers or grandmothers, adding nostalgic, sentimental value to this classic dessert.

Why Betty Users Love This Recipe

Through years of testing this recipe, we’ve identified a few common reasons why your cake might turn out soggy.Too Much Liquid: This can happen if the pineapple slices aren’t drained well. Only 1 cup of liquid is needed for the batter. Measure the drained pineapple juice first, then add enough water to reach 1 cup.Baked to Doneness: Rather than relying solely on baking time, make sure to test for doneness using the toothpick method. Your oven might run hot or cold, so using an oven thermometer can help ensure accurate baking temperatures.Serve The Same Day: It’s best to make and serve your cake the same day to prevent the fruit from releasing too much juice into the cake and making it soggy. If the cake does turn out soggy, try warming it in the oven at 300°F for 5 to 10 minutes. Alternatively, chill it for 30 minutes to an hour before serving to improve the texture.

Why is my pineapple upside-down cake soggy?

You can prepare the cake earlier in the day and refrigerate it until ready to serve. Simply remove it from the refrigerator and let it sit at room temperature for 30 minutes.If you make it a day or two ahead, we found that the texture will change. The top may become drier, while the cake around the pineapple absorbs more juice, becoming moister. While fine for leftovers, it might not be ideal for serving to guests.

Can I make pineapple upside-down cake ahead of time?

This pineapple upside-down cake recipe is wonderfully flexible. Reviewers have swapped pineapple for canned peaches, and it turned out just as delicious, with the peaches adding a lovely, subtle sweetness that pairs perfectly with the caramel glaze. We've also heard from some users that other canned fruits, like mandarin oranges or fruit cocktail, work just as well. Plus, you can experiment with <a href="https://www.bettycrocker.com/products/betty-crocker-baking-and-cake-mixes">different cake mixes</a>, like butter recipe yellow or French vanilla, for even more creative variations.

Can I use different fruits or cake mixes in this recipe?

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Easy Pineapple Upside-Down Cake

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Deceptively simple, this salty-sweet toffee starts with a layer of Ritz™ crackers, followed by a buttery toffee and finished with chocolate and sprinkles.

easy ritz toffee

Try semisweet or dark chocolate chips for a new flavor twist!

To line pan with foil, turn pan upside down. Tear off a piece of foil longer than pan. Smooth foil around pan bottom, then remove. Turn pan over, and gently fit shaped foil into pan. When toffee is cooled completely, lift out of pan by foil “handles,” peel back foil and break apart toffee.

For success when making toffee, pay attention to cooking time and toffee color for the perfect recipe.

easy-ritz-toffee

Easy Ritz™ Toffee

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11 Easy Snack Cakes

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Double-Chocolate Snack Cake

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Easy Key Lime Pie

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Chocolate-Banana Snack Cake

Chocolate Zucchini Snack Cake

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Easy Chocolate-Banana Snack Cake

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Easy Key Lime Pie

Easy Apple Cake

Easy Chocolate-Banana Snack Cake

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Easy Pineapple Upside-Down Cake

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11 Easy Snack Cakes

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