9x13 Pineapple Upside Down Cake from Box Recipe

Pineapple upside down cake is a classic dessert that combines caramelized pineapple slices with a moist, tender cake. Using a box mix makes it quick and easy to prepare, perfect for both beginner bakers and seasoned cooks looking for a crowd-pleasing treat. The result is a beautifully layered, caramel-topped cake that’s as impressive as it is delicious.

Ingredients

1 box yellow cake mix (15.25 oz) or pineapple-flavored cake mix
1/2 cup unsalted butter (1 stick), melted
1 cup packed brown sugar
1 can (20 oz) sliced pineapple rings in juice, drained

Maraschino cherries (optional, for garnish)
3 large eggs (if required by the cake mix)
1/4 cup vegetable oil (if needed by the cake mix)
1/2 cup crushed pineapple or pineapple juice (optional, for extra moisture)

Instructions

Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking dish thoroughly with butter or non-stick spray to ensure the cake releases easily after baking.

Prepare the caramel layer: In a small saucepan, melt the butter over medium heat. Add the brown sugar and stir until dissolved and bubbling. Pour this mixture evenly into the bottom of the prepared baking dish, spreading it to cover the entire surface.
Arrange the pineapple slices: Carefully place the pineapple rings over the caramel layer in a single layer. You can fit about 12-15 slices depending on the size of your dish. If desired, place a maraschino cherry in the center of each pineapple ring for added color and flavor.
Prepare the cake batter: In a large mixing bowl, combine the cake mix, eggs, oil, and crushed pineapple or pineapple juice if using. Mix with a hand or stand mixer on low speed until well combined, then increase to medium speed and beat for 2 minutes. The batter should be smooth and slightly thick.

Pour the batter evenly over the pineapple layer in the baking dish. Use a spatula to smooth the top if necessary, ensuring the pineapple slices are covered.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. The edges should be golden, and the caramel should be bubbling around the pineapple.
Remove from oven and allow to cool for about 10 minutes. Then, carefully run a knife around the edges to loosen the cake from the sides of the dish.

Invert the cake onto a serving platter: Place a large serving platter or baking sheet over the dish and carefully flip the cake over. Gently lift the baking dish to reveal the caramelized pineapple topping on top of the cake. Let it sit for a few minutes to allow the caramel to settle.
Serve warm or at room temperature. Cut into squares and enjoy!

Tips

Use a non-stick or well-greased dish: This ensures the cake releases easily after baking, especially when flipping.

Drain the pineapple well: Excess juice can make the caramel too runny or cause the cake to be soggy. Pat pineapple slices dry with paper towels before arranging.
Customize the toppings: Cherries are traditional, but you can add toasted coconut or chopped nuts for extra flavor and texture.
Adjust sweetness: If you prefer a less sweet caramel, reduce the brown sugar slightly or use a sugar substitute suitable for baking.

Serving Suggestions

This pineapple upside down cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a more tropical vibe, serve alongside a glass of chilled pineapple juice or coconut water. It also makes a lovely dessert for brunch or entertaining guests, as it can be prepared ahead of time and served at room temperature.

Variations

Chocolate Drizzle: Warm some chocolate ganache or melting chocolate and drizzle over the cooled cake for a decadent twist.
Caramelized Banana Version: Swap out pineapple for banana slices and caramelize them with brown sugar and butter before baking.

Spiced Pineapple: Add a pinch of cinnamon, nutmeg, or ginger to the cake batter for a warm, spiced flavor.
Gluten-Free: Use a gluten-free yellow cake mix and ensure your pineapple is canned and safe for gluten-sensitive diets.

Storage and Reheating

Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm individual slices in the microwave for about 20-30 seconds or in a preheated oven at 350°F (175°C) for 10 minutes. If refrigerated, bring the cake to room temperature before serving for the best texture and flavor.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple slices, but make sure to remove the skin and core. Drain and pat the slices dry thoroughly to prevent excess moisture, which could affect the caramel layer and cake texture.

Can I make this cake ahead of time?

Absolutely. Once cooled, cover the cake tightly with plastic wrap or foil and store at room temperature for up to 1 day, or refrigerate for up to 2-3 days. Re-invert just before serving to keep the caramelized topping intact.

What if I don’t have a 9×13-inch dish?

You can use a comparable size baking dish or a 9-inch round cake pan. Adjust baking time accordingly—smaller pans may require slightly less baking time. Just ensure the batter is evenly spread and check for doneness with a toothpick.

Can I make this cake gluten-free?

Yes, use a gluten-free yellow cake mix and ensure your pineapple is canned and labeled gluten-free. The method remains the same, but check all ingredients for potential gluten contamination.

Is it better to serve this warm or at room temperature?

Both are delicious. Serving warm enhances the caramel sauce and pineapple flavor, but at room temperature, the cake slices more neatly and maintains its structure. Choose based on your preference or occasion.

9×13 Pineapple Upside Down Cake from Box Recipe