Deborah's Pineapple Upside Down Cake

Deborah English


When I was about 3 years old I remembered my mother use to make a pineapple upside down cake in an iron skillet.
So one boring afternoon trying to recapture my childhood, I put together this from my own imagination of what a pineapple upside down cake should be.

This is NOT your Momma's Pineapple
Upside Down Cake!

★★★★★ 5 votes
20 Min
45 Min


1 large
can of pineapple chunks drained (save the juice)
1 jar(s)
maraschino cherries without stems
1 c
baker’s coconut
1 c
chopped pecans
3/4 c
brown sugar
1 stick
butter ( for cake mix)
eggs (for cake mix)
betty crocker yellow cake mix with butter
(pineapple juice replaces water in box cake mix)


1Spray a tube pan thoroughly with Pam.
2Open pineapple and cherries drain juices off and keep for later.
3In the bottom of tube pan pour about ¾ cup of brown sugar (more or less)
Spread it out to cover the whole bottom of the pan.
4Then on top of the sugar, layer the pineapple evenly, then the cherries, coconut, and pecans.
5In a separate mixing bowl, mix the cake mix according to the directions .
EXCEPT exchange the fruit juice for the water in the mix(Use same measurement), continue to mix according to the directions.
6Pour the batter on top of the layers in the tube pan, spread it evenly.
7Bake at 375 for 34 to 44 minutes, until the cake is done by checking with a toothpick.
8When finished baking run a knife around to loosen and flip upside down onto a plate! Eat warm or wait till cool

About this Recipe

Course/Dish: Cakes