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


Add to Grocery List

  • 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)
  • 3
    eggs (for cake mix)
  • 1
    betty crocker yellow cake mix with butter
  • ·
    (pineapple juice replaces water in box cake mix)

How to Make Deborah's Pineapple Upside Down Cake


  1. Spray a tube pan thoroughly with Pam.
  2. Open pineapple and cherries drain juices off and keep for later.
  3. In 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.
  4. Then on top of the sugar, layer the pineapple evenly, then the cherries, coconut, and pecans.
  5. In 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.
  6. Pour the batter on top of the layers in the tube pan, spread it evenly.
  7. Bake at 375 for 34 to 44 minutes, until the cake is done by checking with a toothpick.
  8. When finished baking run a knife around to loosen and flip upside down onto a plate! Eat warm or wait till cool

Printable Recipe Card

About Deborah's Pineapple Upside Down Cake

Course/Dish: Cakes

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