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Be a winner with your family!  Bake a classic Bisquick® dessert created in the '50s and still loved today.

bisquick pineapple upside down cake

bisquick-pineapple-upside-down-cake

Bisquick Pineapple Upside Down Cake

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Weeknight easy! Here's a fresh fruit dessert made with cake mix that you can serve warm.

strawberry rhubarb upside down cake

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Strawberry-Rhubarb Upside-Down Cake

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Everyone wants to have a few great brunch recipes that can be made ahead of time. This is one of them. The flavor of this French toast? Think Bananas Foster—minus the rum. 

upside down banana walnut french toast

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Upside-Down Banana-Walnut French Toast

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Serve this yummy apple upside-down cake warm from the oven. It's all made easier with Betty Crocker™ cake and frosting.

warm caramel apple cake

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Warm Caramel Apple Cake

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Turn the flavor upside-down and use berries instead of pineapple in a classic dessert.

berry best upside down cake

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Berry Best Upside-Down Cake

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The best part about the classic pineapple upside-down cake is its gooey fruit topping, and this fresh take on the beloved dessert is no exception. We replaced canned pineapple with fresh apple slices whose tart flavor is the perfect balance to a sticky-sweet caramel sauce. We don't like to play favorites, but this topping plus a tender vanilla scratch cake equals an easy modern-day treat that may just outdo the original.

caramel apple upside down cake

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Caramel-Apple Upside-Down Cake

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Yellow cake mix makes this pear version of upside-down cake extra easy and extra delicious.

pear walnut upside down cake

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Pear-Walnut Upside-Down Cake

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The quintessential fall berry falls head over heels in this sweet-tart spin on an upside down cake. Cranberries, butter and brown sugar go on the bottom of your cake pan before the batter, but once the cake’s turned out, they form a caramelly top that pops with cranberry tartness. Stock up on cranberries while they’re in season—this cake can be made year-round with frozen berries.

cranberry upside down cake

To ensure baking success, beat Cake ingredients for the full 4 minutes.

To make 1 1/2 cups whipped cream, place medium deep bowl and beaters in freezer or refrigerator to chill. Place 3/4 cup heavy whipping cream and 1 tablespoon powdered sugar in bowl. Beat on low speed until mixture begins to thicken. Add 1/2 teaspoon vanilla; beat on high speed until whipped cream forms soft peaks.

cranberry-upside-down-cake

Cranberry Upside-Down Cake

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A spiced- apple version of the classic pineapple upside-down cake we all know and love, Upside-Down Apple Spiced Cake features fresh chopped apples, toasted walnuts, and a buttery brown-sugar sauce. Made easy and in only one hour thanks to Betty Crocker™ Super Moist™ Spice Cake Mix.

upside down apple spice cake

A brown sugar sauce ends up as the gooey top for this moist apple cake.

Technique Tip

The cake needs to be turned out of the pan shortly after it's removed from the oven or the fruit will stick to the pan. The pan and its contents will be hot, so be sure to use hot pads when flipping the cake onto the cake plate or a board.

Serve 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 a chilled medium bowl, beat 1 1/2 cups whipping cream and two tablespoons granulated sugar with an electric mixer on high speed until soft peaks form.

upside-down-apple-spice-cake

Upside-Down Apple-Spice Cake

To serve leftover dessert warm, scoop servings into small microwavable bowls and microwave individual servings on High for 15 to 20 seconds.

Planned-Overs

Considered a classic, pineapple-upside down cake first appeared when canned pineapple became available. But the method of creating a lusciously caramel-like topping for a cake, pastries (like caramel rolls), or bread has a long baking history.

Sliced fresh peaches or pears with fresh chopped herbs or dried spices added to the brown sugar and butter mixture are tasty variations on this cake.

We're Head Over Heels for <a href="https://www.bettycrocker.com/menus-holidays-parties/mhplibrary/everyday-meals/best-pineapple-upside-down-cakes" target="_blank">Pineapple Upside-Down Treats</a>, check out our collection of creative spins on this classic dessert.

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

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Everyone loves cupcakes, and no one can resist pineapple upside-down cake. We've found a way to bring these favorites together in Pineapple Upside-Down Cupcakes. By using a Betty Crocker™ Super Moist™ Yellow Cake Mix, you get a head start on creating incredibly delicious and&nbsp;homemade cupcakes&nbsp;without the fuss. Each bite delivers a delightful combination of sweet fruit and tender cake, making it a memorable treat for kids and adults alike. Say goodbye to slicing and serving—these individual desserts are as convenient as they are delicious.

pineapple upside down cupcakes

Pineapple Upside-Down Cupcakes! All the flavor of a traditional pineapple upside-down cake in an easy grab-and-go size. Perfect for sharing.

Cherry halves are placed first in the brown sugar mixture before the pineapple slices. This makes for a pretty presentation when the cupcakes are baked and turned over.

You can use 2 (20-oz) cans of pineapple in juice in place of the 3 (8-oz) cans of pineapple, to get the 12 slices for this recipe. Refrigerate remaining slices for another use.

Get ready to bake some sunshine! These Pineapple Upside-Down Cupcakes are a delightful twist on a classic. Let's dive into the delicious ingredient details.Butter:&nbsp;This golden goodness is essential for richness and flavor. In the topping, it combines with brown sugar to create that irresistible caramel-like glaze.Brown Sugar:&nbsp;The secret to that iconic sticky-sweet, caramelized topping!Maraschino Cherries:&nbsp;These vibrant red gems add a pop of color and a sweet, slightly almond-like flavor to each cupcake.Canned Pineapple Slices: Pineapple brings a bright, tangy, and sweet tropical flavor. The reserved juice is crucial for moistening the cake mix and infusing it with even more pineapple goodness.Yellow Cake Mix:&nbsp;Your convenient shortcut to a perfectly tender and fluffy cupcake base.Vegetable Oil:&nbsp;A key fat source in the cake batter, vegetable oil contributes to a very moist and tender crumb. Unlike butter, oil remains liquid at room temperature, which often results in a cake that stays softer and moister for longer.Eggs:&nbsp;Eggs are multi-talented! They provide structure to the cupcakes, helping them rise and hold their shape. They also add richness, moisture, and act as an emulsifier, binding all the ingredients together for a smooth, cohesive batter.

Recipe Ingredients

Here's how to make these delightful Pineapple Upside-Down Cupcakes in just four simple steps. See the full recipe below for all the details.<h3>1. Prepare Your Muffin Tins and Topping</h3>Use nonstick regular-sized muffin cup (2 3/4-inches wide x 1 1/4-inches deep). This helps the cupcakes bake evenly and release easily.&nbsp;When assembling the topping in the muffin cups, place the cherry halves&nbsp;before&nbsp;the pineapple slices. This specific order ensures a beautiful, picture-perfect presentation when you flip the cupcakes.<h3>2. Mix the Cake Batter&nbsp;</h3>In a large bowl, beat the yellow cake mix, reserved pineapple juice, vegetable oil, and eggs with an electric mixer for 2 minutes until well combined.<h3>3. Fill and Bake&nbsp;</h3>An ice cream scoop is a fantastic tool for portioning the cake batter into muffin cups for a uniform in size and a consistent bake.<h3>4. Cool and Serve</h3>Let the cupcakes cool in the pan for 5 minutes. Remove and cool for an additional 20 minutes before serving warm.

How to Make Pineapple Upside-Down Cupcakes 

To keep your delicious Pineapple Upside-Down Cupcakes fresh, simply store them loosely covered at room temperature. They will stay fresh for up to 3 days.

How to Store Pineapple Upside-Down Cupcakes 

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Pineapple Upside-Down Cupcakes

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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?

easy-pineapple-upside-down-cake

Easy Pineapple Upside-Down Cake

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Whatever your perception of fruit cake is, turn it upside down and inside out, because this is not the rock-hard loaf that’s been passed around since times eternal. This version includes all the best of the classic ingredients—brandy, dried fruit, nuts, molasses and warming spices—just rejiggered into a cake that’s soft, tender-crumbed and completely irresistible, if we do say so ourselves. It begins by combining dried cherries, apricots and pecans with melted butter and brown sugar. These ingredients go into the pan first and get topped with batter, because this fruit cake is also an upside-down cake. When it’s turned out of its pan, the fruits and nuts are glossy, gooey and caramelized, which makes this cake so pretty that it really only needs a dollop of whipped cream to be complete. If you’re ready to turn tradition on its head, give this modern take on fruit cake a try!

upside down fruit cake

Brandy is traditionally used to make fruit cake, but it’s fine to skip it, too.


Serve this cake warm, or enjoy it the next day. Like classic fruit cake recipes, it gets better with age as its spices become more pronounced!

For best results when baking, take care to measure accurately, and add ingredients in the order listed.

Serve this cake with a dollop of whipped cream on top.

upside-down-fruit-cake

Upside-Down Fruit Cake

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