mama's pineapple upside-down cake

★★★★★ 2
By Melissa Dommert
from Baytown, TX

With 6 kids and a busy household to run, this was one of my Mama's signature desserts and one of our family's favorites. She made it so many times, I think it belonged to her and Duncan Hines! There are other versions that use a white or yellow cake mix but it wouldn't be the same for me without the pineapple cake inside. Now that Mama does her baking in Heaven, my sisters and nieces and I continue to carry on her tradition! It's so good! The cake in the picture is a 1/2 sheet cake and is double the size of this recipe.

★★★★★ 2
serves 12-16
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For mama's pineapple upside-down cake

  • 1/2 c
    butter or margarine (1 stick)
  • 1 c
    light brown sugar
  • 20 oz
    pineapple slices, drained (1 can)
  • 1 jar
    maraschino cherries
  • 1 box
    Duncan Hines pineapple supreme cake mix
  • eggs, water, and oil for cake mix

How To Make mama's pineapple upside-down cake

  • 1
    Preheat oven to 350 degrees. Very lightly spray a 13x9x2-inch pan with nonstick cooking spray. Put butter in a pan and put the pan in the oven just until butter is melted (maybe 5 minutes).
  • 2
    Remove pan from oven and evenly sprinkle brown sugar over melted butter. Arrange pineapple slices and maraschino cherries on top of brown sugar.
  • 3
    Prepare cake mix (adding eggs, water and oil) as directed on package and pour batter evenly over fruit.
  • 4
    Bake 50 minutes or until toothpick in center comes out clean.
  • 5
    Let stand for 5 minutes (if you wait too much longer than that the cake will stick in the pan), then carefully invert onto a large serving plate.
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