Oldie but a goodie Pineapple upside down cake

Michele Osborne


This was the first cake I learned how to make. My mother in law drains a can of crushed pineapple and adds it to the cake batter. Yummy

★★★★★ 1 vote
10 Min
40 Min


1 box
yellow cake mix that uses water instead of oil
1 can(s)
pineapple slices reserve juice
1 jar(s)
marachino cherries
1 1/2 c
brown sugar, firmly packed (enough to cover the bottom of the pan)
1 c
chopped walnuts
1 stick


1In a 13x9x2 pan melt the margarine
2When margarine is melted sprinkle brown sugar over margarine. This should cover the bottom of the pan
3Arrange pineapples on top of the brown sugar.
4Place 1 cherry in center of the pineapple rings.
5Sprinkle walnuts over top
6Prepare cake batter as directed on box using reserved juice in place of water
7Pour batter over top of the fruit.
8Tap bottom of cake to remove air bubbles. Bake 350 degrees for about 40 minutes. Check top of cake. When knife inserted comes out clean it is done.
9Immediately top with serving plate or cookie sheet lined with foil. CAREFULLY flip the cake.
10Raise pan off cake. Please be careful the steam can get ya. Rearrange any fruit that had shifted. Allow to cool. This will scald you and that is not fun.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American