1. Recipes

How to Make Pineapple-Cherry Upside-Down Cake - A Step-by-Step Guide

There's something undeniably endearing about a classic upside-down cake, and this Pineapple-Cherry version is no exception. With its vibrant colors and combination of sweet pineapple and tart cherries, it's a favorite dessert that brings back nostalgic memories of family gatherings and special occasions. Whether you're hosting a summer barbecue or simply craving a taste of tropical flavors, this timeless dessert is sure to impress.

What makes this Pineapple-Cherry Upside-Down Cake par...

Read more Snack recipes

Ingredients

  • ½ cup butter
  • 1 cup packed brown sugar
  • 1 (14 ounce) can pineapple slices, drained and juice reserved
  • 15 maraschino cherries, or more to taste
  • 1 (14 ounce) can crushed pineapple, drained and juice reserved, divided
  • 1 (15.25 ounce) package cherry chip cake mix
  • 1 cup juice from canned pineapple
  • 3 eggs, lightly beaten
  • ½ cup melted butter
  • 1 ½ fluid ounces rum

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Servings: 12
  • Yield: 12 servings

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Put 1/2 cup butter into a 9x13-inch cake pan and heat in the preheated oven until melted. Remove from oven and brush sides of pan with some of the melted butter.
  • Evenly sprinkle brown sugar over the melted butter in the pan. Place pineapple rings on top of the sugar-butter layer. Place maraschino cherries in the middle of the pineapple rings and decorate in between as desired. Reserve 1/2 cup crushed pineapple and fill the gaps with remaining crushed pineapple to completely cover the pan. Drain the reserved crushed pineapple very well.
  • Combine cake mix, 1 cup pineapple juice, eggs, and 1/2 cup melted butter in a large bowl; beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Mix in rum and the reserved 1/2 cup crushed pineapple. Stir to thoroughly combine. Pour batter into the prepared pan and smooth out with a spatula.
  • Bake in the preheated oven until a toothpick inserted in the middle comes out clean, making sure not to push all the way through the bottom of the cake, 30 to 35 minutes.
  • Remove cake from the oven and immediately run a knife around the edge of the pan to thoroughly loosen it from the sides. Let cool in pan for a few minutes. Place serving platter upside-down over the pan while cake is still warm and, holding both together, flip over and leave pan on for a couple minutes. Slowly and carefully lift cake pan from cake.

    • Nutrition

    441 cal.

    • Total Fat: 20g
    • Saturated Fat: 11g
    • Cholesterol: 87mg
    • Sodium: 361mg
    • Total Carbohydrate: 63g
    • Dietary Fiber: 1g
    • Total Sugars: 46g
    • Protein: 4g
    • Vitamin C: 9mg
    • Calcium: 41mg
    • Iron: 1mg
    • Potassium: 189mg

    Categories

    Dessert recipes
    Cake recipes
    Baking recipes
    Fruit recipes
    Pineapple recipes