Pineapple Upside Down Cake with Box Cake Mix – Easy and Moist Dessert Recipe

Introduction

When you want a dessert that feels effortless yet truly indulgent, this pineapple upside down cake made using a box cake mix is one of the best choices. It elevates a simple baking shortcut into something that looks elegant and tastes like it was made from scratch. Picture luscious pineapple rings drenched in caramelised brown sugar and melted butter, topped by a golden sponge cake baking gently above them. The moment you invert the pan, those pineapple rings become a glossy topping that catches the eye and delights the palate. The charm of using a boxed cake mix is the convenience—it saves time in measuring and mixing but still allows you to add homemade touches so the result feels personal, not just “out of a box.” Whether you’re baking for a casual afternoon treat or for guests, this dessert hits a sweet spot between simplicity and show-stopping. I’ll walk you through exactly how to make it, step by step, share ideas to customise it, and give you the nutritional information so you’re informed as you indulge.

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Ingredients Needed

Here is a table listing the key ingredients for one cake (roughly 12 servings) and their approximate calorie counts. The calorie values are estimates, since specifics will vary based on brand and serving size.

Ingredient	Approximate calories*
½ cup (120 g) unsalted butter (for topping)	~860
1 cup (220 g) light brown sugar	~830
1 can (20 oz / ~565 g) pineapple slices in juice, drained (reserve juice)	~190
1 jar (10 oz / ~285 g) maraschino cherries, drained	~340
1 box (about 15.25 oz / ~432 g) yellow cake mix	~1650
Ingredients on box for cake (e.g., eggs and oil) – assume 3 large eggs (~210 kcal) + ½ cup vegetable oil (~960 kcal)	~1170
Total approximate calories for whole cake	~ 5040
Per serving (assumes 12 servings)	~ 420

*Calories are rough estimates and should be used as general guidance only. Typical slices of pineapple upside down cake are around 350-400 calories each according to nutrition databases.

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Step-by-Step Cooking Instructions

1. Preheat your oven to 350°F (175 °C). Grease a 9×13-inch (or equivalent) baking pan generously, or choose a well-seasoned cast iron skillet for extra character.
2. Place the butter for the topping in your pan and put it in the oven just long enough to melt it—this helps start the caramel layer. Once melted, remove the pan (use oven mitts!).
3. Evenly sprinkle the brown sugar over the melted butter in the pan. The sugar will begin to meld with the butter and form the sticky base for your pineapple.
4. Drain the pineapple slices, reserving the juice. Arrange the pineapple rings in a single layer over the brown sugar. Place a maraschino cherry in the centre of each ring. If there are gaps, fill with cherries or pineapple chunks as you prefer.
5. In a mixing bowl, prepare the cake batter according to the box instructions—but with a twist: replace the water amount specified on the box with an equal amount of the reserved pineapple juice (top up with water if necessary so you measure the same total liquid). Add the eggs and oil as directed and mix until smooth. Tips from boxed-mix recipes suggest this substitution keeps flavour high.
6. Carefully pour the cake batter over the pineapple and cherry layer, spreading it gently to avoid disturbing the arrangement.
7. Bake for about 40 to 45 minutes (or as directed on the cake mix instructions) until the centre is springy and a toothpick inserted comes out clean.
8. Once baking is done, allow the pan to rest for about 5 minutes. Then run a thin knife around the edge of the cake to loosen. Place a heat-proof serving plate over the pan, invert the pan and plate, and let the pan sit on the cake for about 30 seconds so any extra caramel drains from the pan. Remove the pan.
9. Let the cake cool for at least 15-20 minutes before slicing and serving. It can be served warm for maximum gooey delight or cooled for cleaner slices.

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Tips for Customizing the Recipe

• For extra tropical flavour, you can use crushed pineapple instead of rings; simply layer the crushed pineapple and cherries, then pour batter on top.
• Add a teaspoon of vanilla extract or even a quarter teaspoon of almond extract to the batter for a richer aroma.
• To introduce texture, sprinkle chopped pecans or walnuts over the carrot sugar layer before pouring the batter.
• For a lighter version, swap half the oil called for in the boxed cake instructions with applesauce or Greek yogurt. This may slightly change texture but still produces a moist cake.
• If you prefer less sweetness, reduce the brown sugar in the topping by about ¼-cup and consider using a cake mix labelled as lower sugar.
• If using a bundt pan or smaller round pan, reduce bake time by 5-10 minutes and check earlier.
• Serve with a scoop of vanilla ice cream or a dollop of whipped cream to make it feel extra special.
• To prepare ahead: bake the cake, let it cool, then cover and refrigerate. Bring to room temperature or gently warm before serving.

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Nutritional Information

Here are estimated nutritional figures per serving based on 12 servings per cake. These serve as a rough indicator only.

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Serving Suggestions

Once your cake is inverted and looking glossy with those pineapple rings and cherries shining on top, you want to match the presentation with tasty accompaniments. Consider serving it warm for the ultimate temptation: the caramel layer will still be slightly gooey, and a small scoop of vanilla ice cream melting at the edge will be heavenly. If served cool, the cake slices cleanly, making it ideal for a dessert platter at gatherings. Garnish with fresh pineapple wedges or a sprig of mint to highlight the tropical flair. For a more indulgent twist, drizzle a little warmed caramel sauce or rum-infused glaze over each slice. This cake also works beautifully at brunch, paired with a lightly whipped coconut cream and fresh berries, turning it into a treat that bridges breakfast and dessert. If you’re serving a crowd, cut smaller slices and consider offering a fruit salad alongside to add freshness and balance to the richness.

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FAQs

Q: Can I use a different flavour cake mix instead of yellow?
A: Yes. Using a vanilla or butter cake mix will still work beautifully. Some bakers even use pineapple-flavoured cake mix for extra pineapple punch. Just keep the substitute liquid principle (use reserved pineapple juice) in mind.

Q: What if I do not have maraschino cherries or dislike them?
A: No problem. The cherries are mostly decorative. You can omit them or replace them with halved fresh cherries or even raspberries nestled into the pineapple rings. The visual effect will differ but the flavour remains.

Q: Can I make this ahead of time?
A: Absolutely. You can bake it the day before, cool, cover and store at room temperature or in the refrigerator. Before serving, let it come to room temperature (or warm gently for a few minutes in the oven at low heat) to reinstate some of the gooey texture.

Q: My topping stuck to the pan when I inverted it. What went wrong?
A: One common cause is insufficient butter or the pan being too cool when adding the brown sugar. Ensure the butter is fully melted and mixed with the brown sugar before arranging fruit. Also, allow the cake to rest 5 minutes after baking before flipping; this helps the caramel set slightly and release cleanly.

Q: I want a lower calorie version—what can I change?
A: You can reduce the oil amount in the cake batter, substitute applesauce for half the oil, use a lighter cake mix labelled “low sugar” or “low fat”, and reduce the brown sugar in the topping by about ¼-cup. Serving slightly smaller slices will also help manage calorie intake.

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Conclusion

A pineapple upside down cake using a box cake mix strikes a wonderful balance between convenience and homemade charm. You bring together buttery caramelised topping, vibrant pineapple and cherries, and a moist sponge that breezes through simple preparations. While every slice carries a richness and indulgence, the visual wow-factor and ease of assembly make it well worth baking.