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jenny's crushed pineapple upside-down cake

Recipe by
Jenny Glenn
Irving, TX

Pineapple Upside Down Cake is probably my family's favorite dessert. Since I'm usually pressed for time, I'm always looking for the most efficient way I can get the job done without sacrificing the taste and quality of my dish. After several tries at traditional recipe versions, I found I didn't like having to repair the typical pineapple-cherry flower designs, nor did I like how parts of the cake had no pineapple on top. 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! Easy & tasty!

yield 12 -16
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For jenny's crushed pineapple upside-down cake

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

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

  • 1
    Preheat oven to 350°F.
  • 2
    Spray with Pam, or lightly wipe with oil, the entire surface of a 13" x 9" nonstick cake pan. *NOTE* To better ensure complete and easy removal of topping, I like to also line oiled pan with parchment paper.
  • 3
    Place stick of butter/margarine in pan. Place pan in oven until melted. Remove from oven.
  • 4
    Scatter cherry slivers across bottom of pan, using as many or as few as you desire for color.
  • 5
    With melted butter evenly coating bottom of pan, sprinkle brown sugar over cherries and across bottom of entire pan.
  • 6
    Scatter crushed (well drained) pineapple evenly over brown sugar layer.
  • 7
    Prepare cake batter according to directions on cake box.
  • 8
    Spoon or pour cake batter, carefully and evenly, over pineapple layer.
  • 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.
  • Cake pan, cooling on wire rack.
    Remove pan from oven. Place pan on wire rack, cool for 10 minutes.
  • 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 melds perfectly back into place.)
  • View of finished cake.
    Continue cooling cake. Slice and serve. Cake may be served warm, if desired.
  • 13
    NOTE: Depending on your oven type, you may need to adjust your bake time or temperature, accordingly.

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