For an extra layer of flavor, consider adding a tablespoon of rum or bourbon to the brown sugar mixture. Ensure the cake is completely cool before inverting to prevent sticking. Store any leftovers in an airtight container at room temperature for up to 3 days.
Crushed Pineapple Upside Down Cake
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PREP TIME30 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs 20 mins
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SERVING12 People
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VIEWS13
Indulge in the tropical bliss of our Crushed Pineapple Upside-Down Cake! This delightful confection features a moist, tender cake infused with the sweet and tangy flavor of crushed pineapple, creating a truly unforgettable dessert experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate52 g
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Cholesterol62 mg
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Fiber1 g
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Protein3 g
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Saturated Fat5 g
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Sodium286 mg
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Sugar37 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat and Prep (10 minutes): Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a 13- x 9-inch baking pan with baking spray. Line bottom with parchment paper; lightly spray parchment. Set aside.
02
StepPrepare Pineapple (5 minutes): Drain pineapple into a fine-mesh sieve set over a medium bowl; set aside. Reserve 3/4 cup pineapple juice in a 1-cup measuring cup with a spout; whisk in water. Set aside. (Discard or reserve any extra pineapple juice for another use.)
03
StepCaramelize the Base (8 minutes): Add brown sugar and butter to a small saucepan; cook over medium heat, stirring often, until butter melts and sugar mixture is well combined, about 3 minutes. Remove from heat; stir in cinnamon and vanilla.
04
StepLayer the Pan (3 minutes): Spread brown sugar mixture evenly in prepared pan using a small offset spatula. Spoon and spread drained pineapple in an even layer over brown sugar mixture.
05
StepPrepare and Add Cake Batter (7 minutes): Prepare cake mix as directed in a large bowl, substituting pineapple juice mixture for the water. Spread batter evenly over pineapple layer.
06
StepBake and Invert (45 minutes): Bake in the preheated oven until a wooden pick inserted in center comes out clean, about 30 minutes. Run a butter knife or small offset spatula around the edge of pan. Carefully place a heatproof platter over pan; invert cake onto platter; remove and discard parchment paper. If needed, use any pineapple or brown sugar mixture left in the pan to patch any bald spots on the cake. Let cool 30 minutes before slicing and serving.
07
StepServe (5 minutes): Serve warm or at room temperature with whipped cream. Garnish with cherries and pecans (if using).
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Ricardo Strosin
Jun 27, 2025I've made this cake several times and it's always a hit. The pineapple juice in the cake mix makes it so moist and flavorful.
Lucile Waelchi
Jun 17, 2025This is now my go-to recipe for pineapple upside down cake!
Leon Swaniawski
Jun 6, 2025My family loved this cake! It's so easy to make and tastes amazing.
Raina Baumbach
May 23, 2025This recipe is a winner! The cake was incredibly moist and the pineapple topping was perfectly caramelized.
Edwin Nolan
May 18, 2025I added some shredded coconut to the cake batter and it was delicious!
Bruce Bechtelar
May 18, 2025I didn't have any maraschino cherries, so I used fresh raspberries as a garnish. It was a beautiful and tasty addition.