Pineapple Up-Side-Down Cake

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So here's this super moist yellow cake mix sitting in the pantry which I bought for a special occasion... which never happened...

And then there's pineapple slices which I bought for making pineapple raita for a party which actually never happened either...

And then there's my crooked mind.. which wanted to get rid of these two things.. at one shot.. so basically.. kill two birds with one bullet...

So here's goes the adapted recipe from Betty Crocker.. to use them both.. We enjoyed it till the last crumb... hope you do too..



What we need...


  • 2 tablespoons butter, melted
  • 1/4 cup packed brown sugar
  • 6 pineapple slices (used canned pineapple slices)
  • 6 preserved red cherries
  • 1 box yellow cake mix (Check the box to see what you need for the cake mix.. vegetable oil + eggs)
  • 1 cup pineapple juice (I used the juice from can of pineapples)
How we did it....
  • Heat oven to 350°F. 
  • In a round cake pan, pour melted butter. 
  • Sprinkle brown sugar evenly over butter. 
  • Line bottom of pan with pineapple slices. 
  • Place 1 cherry to center of each pineapple slice.




  • In a bowl, beat cake mix + vegetable oil + eggs & instead of water use pineapple juice. 
  • Mix well till cake batter is smooth and shiny 
  • Pour into pan over the pineapple slices
  • Bake 40 to 45 minutes or until cake is golden brown and springs back when touch lightly. 
  • Cool cake in pan 10 to 15 minutes. 
  • Put a heatproof plate upside down over pan; turn plate and pan over. Remove pan. Viola !!!

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