9x13 Pineapple Upside Down Cake with Crushed Pineapple Recipe

Pineapple upside down cake is a classic dessert that combines caramelized fruit with a tender cake base, creating a beautiful and flavorful treat. Using crushed pineapple adds a moist texture and ensures every slice is packed with tropical sweetness. This 9×13-inch version is perfect for family gatherings or potlucks, offering a generous portion that’s easy to serve and enjoy.

Ingredients

1/4 cup (60g) unsalted butter
1 cup (200g) packed brown sugar
1 can (20 oz) crushed pineapple in juice, drained
1 box (15.25 oz) yellow cake mix
3 large eggs
1/2 cup (120ml) vegetable oil
1/2 cup (120ml) pineapple juice (from the can)
Optional: maraschino cherries for garnish

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with butter or non-stick spray.
In a saucepan over medium heat, melt the butter. Once melted, add the brown sugar and stir until fully combined and melted. Remove from heat.

Pour the caramel mixture evenly into the prepared baking dish, spreading it to cover the bottom completely.
Spread the drained crushed pineapple evenly over the caramel layer. If desired, arrange maraschino cherries on top of the pineapple for a colorful garnish.
In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and pineapple juice. Mix with an electric mixer on medium speed for about 2 minutes until smooth and well combined.

Pour the batter evenly over the pineapple and caramel in the baking dish, smoothing the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool for about 15 minutes. Carefully run a knife around the edges to loosen, then place a large serving tray or sheet over the top of the dish and carefully flip the cake onto it. Let it sit for a minute, then lift the dish to reveal the beautifully caramelized pineapple topping.

Allow the cake to cool slightly before slicing and serving. Enjoy warm or at room temperature.

Tips

Use a high-quality crushed pineapple in juice for the best flavor; drain well to prevent excess moisture that can make the cake soggy.
If you prefer a thicker caramel layer, increase the brown sugar slightly or add a tablespoon of corn syrup to deepen the caramelization.

For a richer flavor, substitute some of the pineapple juice with coconut milk or add a splash of rum to the batter.
Be gentle when flipping the cake to avoid breaking the pineapple topping. Using a parchment paper-lined dish can help with easy release.

Serving Suggestions

Serve this pineapple upside down cake warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. It’s also delicious at room temperature, making it perfect for picnics or potlucks. Garnish with fresh mint leaves or additional cherries for a festive presentation.

Variations

For a different twist, consider adding chopped pecans or walnuts to the batter for crunch. You can also layer sliced bananas or maraschino cherries within the pineapple topping for added visual appeal and flavor diversity. If you prefer a coconut flavor, sprinkle shredded coconut over the caramel before adding the pineapple.

Storage and Reheating

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, warm slices in the microwave for about 20-30 seconds or in a 350°F (175°C) oven for 10 minutes. Keep in mind that the cake may become slightly denser after refrigeration, but it remains delicious.

Frequently Asked Questions

Can I use fresh pineapple instead of canned crushed pineapple?

Yes, you can use fresh pineapple. Chop it finely and cook it briefly with a little sugar to soften, then drain excess juice before adding it to the cake. Canned crushed pineapple is more convenient and ensures consistent moisture and sweetness.

Is it necessary to flip the cake immediately after baking?

It’s best to let the cake cool for about 15 minutes before flipping. This allows the caramel to set slightly, reducing the risk of it sticking or breaking when inverted. Be cautious and use oven mitts to handle the hot dish.

Can I make this cake in advance?

Yes, you can prepare the cake a day ahead. Store it covered at room temperature or in the refrigerator. To serve, reheat gently if desired or serve at room temperature for best flavor and texture.

What if the caramel doesn’t set properly?

If the caramel is too runny, it might be due to excess moisture or insufficient cooking time. Next time, cook the caramel mixture a little longer over medium heat until thickened, or let it cool slightly before pouring into the pan.

Can I freeze leftovers?

Yes, leftovers can be frozen. Wrap slices tightly in plastic wrap and place in an airtight container. Freeze for up to 2 months. Thaw at room temperature or reheat gently in the microwave before serving.

What are some common mistakes to avoid?

Avoid overmixing the batter, which can result in a dense cake. Also, ensure the caramel layer is evenly spread and not too thick, as it can cause the cake to become overly sweet or sticky. Always check for doneness with a toothpick to prevent underbaking.

9×13 Pineapple Upside Down Cake with Crushed Pineapple Recipe