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244 cal


48 g


11 g
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Yields 16 servings

Pineapple Upside-Down Cake

Updated version of a favorite dessert.

15 minPrep Time

45 minCook Time

1 hrTotal Time

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  • 1/3 cup butter
  • 1 cup brown sugar, packed
  • 1 can pineapple slices (about 12), drained, juice reserved
  • 12 maraschino cherries (optional)
  • 1 package white (or yellow) cake mix
  • 3 eggs
  • 2/3 cup reserved pineapple juice
  • 2/3 cup water
  • 1/3 cup vegetable oil
  • Whipped cream (optional)


  1. Melt butter in a 13- by 9-inch cake pan (or bundt pan).
  2. Sprinkle brown sugar evenly over top of melted butter.
  3. Arrange drained pineapple slices over sugar. Place a cherry in the center of each ring, if desired.
  4. In large mixing bowl, combine cake mix, eggs, pineapple juice, water and oil. Beat for 2 minutes.
  5. Pour batter evenly over pineapple in pan.
  6. Bake at 350F for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  7. Let stand 5 minutes, then turn upside down onto a large platter or cookie sheet.


Serve warm with whipped cream, if desired.