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Pineapple Upside-Down Cake Recipe

Pineapple Upside-Down Cake Recipe photo by Taste of Home

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Gloria Poyer of Hackettstown, New Jersey needs just a few easy ingredients to dress up a boxed mix and create this classic cake. It bakes up so moist and pretty, no one will believe it wasn't made from scratch.

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Pineapple Upside-Down Cake Recipe

Prep: 10 min. Bake: 40 min. + cooling

Yield: 10 Servings

10 40 50

Ingredients

6 canned pineapple slices
6 maraschino cherries
1 cup chopped walnuts, divided
1 package white cake mix (regular size)

Directions

Place pineapple slices in a greased and floured 10-in. tube pan. Place a cherry in the center of each slice. Sprinkle half of the walnuts around the pineapple. Prepare cake mix according to package directions; spoon batter over pineapple layer. Sprinkle with remaining nuts.
Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. Yield: 10 servings.

Originally published as Pineapple Upside-Down Cake in Quick Cooking November/December 2001, p57

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Reviews for Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

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Reviewed on Jan. 26, 2011 by suunylou

First pineapple upside-down cake that came out of the pan with no mishaps. I did use a pineapple cake mix instead of white mix. Cake was moist and light in flavor.

Reviewed on May. 19, 2010 by tcorkins

I made this recipe exactly the way it was called for. It is a lttle blan...It could of used some brown sugar or spice. I also buttered the pan...so the cake would not stick