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

How to Make Deborah's Pineapple Upside Down Cake


  • 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

Printable Recipe Card

About Deborah's Pineapple Upside Down Cake

Course/Dish: Cakes

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