Pineapple Upside Down Cake is a beloved American classic, especially popular in the mid-20th century when canned pineapple and boxed cake mixes became kitchen staples. The cake is recognized for its vibrant, caramelized topping of pineapples and cherries, which becomes the base of the cake while baking but transforms into the top when flipped. Originating around the 1920s, this retro dessert symbolizes convenience and sweet nostalgia, combining tropical fruit with soft, buttery cake. It's an easy go-to for family gatherings and potlucks, offering a beautiful presentation with minimal effort.
Ingredients
- ½ cup butter
- ½ cup brown sugar
- 20 oz pineapple slices (drained)
- maraschino cherries (cut in half)
- 1 box box Duncan Hines yellow cake mix (Duncan Hines )
- whipped cream (for topping)
Instructions
Step 1: Prepare the Pan
- Melt ½ cup butter in a 9×13 inch baking pan.
- Sprinkle ½ cup brown sugar evenly over the melted butter.
Step 2: Add Fruit Toppings
- Drain pineapple slices and cut maraschino cherries in half.
- Arrange the pineapple slices and halved cherries over the brown sugar layer.
Step 3: Mix and Pour the Cake Batter
- Prepare yellow cake mix according to package instructions.
- Pour the batter evenly over the fruit in the pan.
Step 4: Bake the Cake
- Bake at 350°F for 50 minutes or until a toothpick inserted comes out clean.
Step 5: Cool and Invert
- Let the cake stand for 5 minutes after baking.
- Turn it upside down onto a cookie sheet and let it cool.
Step 6: Finish and Serve
- Once cool, top with whipped cream and serve.
Tips
- Add a touch of rum or pineapple juice to the brown sugar for extra flavor.
- Substitute fresh pineapple for a fresher taste.
- Use a bundt pan for a different presentation.
- Serve warm with a scoop of vanilla ice cream for an indulgent treat.
Transcription of the Original Recipe
Read or copy the transcription
PINEAPPLE UPSIDE DOWN CAKE 1/2 MELT 1/2 CUP BUTTER IN 9 X 13 PAN, THEN SPRINKLE 1/2 CUP OF BROWN SUGAR OVER MELTED BUTTER. DRAIN 1 LB & 4 OZ OF PINEAPPLE SLICES AND MARASCHINO CHERRIES CUT IN HALF. PUT PINEAPPLE SLICES OVER BROWN SUGAR AND CHERRIES ALSO. THEN POUR DUNCAN HINE YELLOW CAKE MIX OVER PINEAPPLE AND CHERRIES. BAKE AT 350 ° FOR 50 MINUTES OR UNTIL DONE WHEN CAKE IS DONE , LET STAND FOR 5 MINUTES, THEN TURN UPSIDE DOWN ON A COOKIE SHEET. WHEN COOL PUT WHIP CREAM ON CAKE 37
From Transcription to Instructions
Hi from us at Salvaged Recipes, the original recipe is a short, practical note that tells you to melt butter, sprinkle brown sugar, arrange drained pineapple and halved cherries, then simply “pour Duncan Hines yellow cake mix over pineapple” and bake. Our instructions unpack that single line so you won’t have to guess: they tell you to prepare the cake mix according to the package, pour the batter evenly over the fruit, bake, let the pan rest five minutes, invert onto a cookie sheet to cool, then top with whipped cream.
Nutrition
Calories: 340kcalCarbohydrates: 52gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 340mgPotassium: 95mgFiber: 0.5gSugar: 39gVitamin A: 400IUVitamin C: 3mgCalcium: 60mgIron: 0.9mg
