jenny's crushed pineapple upside-down cake

Name: Jenny's Crushed Pineapple Upside-Down Cake
Prep time: 20 min
Cook time: 35 min
Yield: 12
Cuisine: American
Ingredients: 1 box(es) betty crocker super moist yellow cake mix; 1 stick(s) butter or margarine; 2 cup(s) light brown sugar (packed); 28 ounce(s) crushed pineapple (well drained); 2 - maraschino cherries (drained & slivered); 1 cup(s) water (you can add the reserved pineapple juice to add more flavor); 1/2 cup(s) canola oil; 3 large eggs

41 Pinches 2 Photos

Jenny Glenn

Irving, TX

Updated on Nov 24, 2025

Pineapple Upside Down Cake is a family favorite. When in the kitchen, I'm always looking for the most efficient way I can get the job done without sacrificing the taste and quality of my dish. I found that traditional PUD cake recipes, using pineapple rings, didn't work for me. I wanted an easy way to repair the top after flipping if it stuck. Also, I didn't like how you only tasted pineapple if you bit into the ring. That's when I decided to incorporate crushed pineapple into my recipe with cherry slivers (for a splash of color) along with my favorite boxed cake mix. Every bite is a delight!

Rate

prep time 20 Min

cook time 35 Min

method Bake

yield 12-16 serving(s)

Ingredients

1 box betty crocker super moist yellow cake mix
1 stick butter or margarine
2 cups light brown sugar (packed)
28 ounces crushed pineapple (well drained)
2 - maraschino cherries (drained & slivered)
1 cup water (you can add the reserved pineapple juice to add more flavor)
1/2 cup canola oil
3 large eggs

How To Make jenny's crushed pineapple upside-down cake

Step 1

Preheat oven to 350°F.

Step 2

Spray your favorite baking spray on a 13" x 9" nonstick metal pan. Then, line with parchment paper. "NOTE* The spray helps the paper stick and the paper makes flipping the cake and preserving the topping much easier!
Step 3

Place stick of butter/margarine in lined pan. Place pan in oven until butter is melted. Remove from oven.
Step 4

Scatter cherry slivers across bottom of pan, using as many or as few as you desire for color.
Step 5

With melted butter evenly coating bottom of pan, sprinkle brown sugar over cherries and across bottom of entire pan.
Step 6

Scatter crushed (and well drained) pineapple evenly over brown sugar layer.
Step 7

Prepare cake batter according to directions on cake box (using pineapple juice for water, if desired.)
Step 8

Spoon or pour cake batter, evenly, over pineapple layer.
Step 9

Place cake in center of oven. Bake approximately 35 minutes, until toothpick inserted in center comes out clean (make certain that you don't go too deeply or you'll reach the pineapple layer.) DO NOT overbake. Cake can change from undone to overdone very quickly.
Step 10

Remove pan from oven. Place pan on wire rack, cool for 10 minutes.
Step 11

Place inverted platter, plate or tray (that cake will be served on) over top of pan. Gripping both ends tightly, invert pan. If any topping sticks to the liner, you can remove it with a spatula and replace on top of cake. (The beauty of using crushed pineapple instead of rings means that it will mesh perfectly back into place.)
Step 12

Continue cooling cake. Slice and serve. Cake may be served warm, if desired.
Step 13

NOTE: Depending on your oven type or if using a glass pan, you may need to adjust your bake time or oven temperature, accordingly.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Nutrition Facts

(per serving*)

calories: 519kcal, carbohydrates: 84g, cholesterol: 47mg, fat: 20g, fiber: 1g, protein: 4g, saturated fat: 3g, sodium: 416mg, sugar: 65g, unsaturated fat: 16g

*Daily Values are based on a 2,000 calorie diet. Nutrition information is estimated.

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