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Upside-down Pineapple Cake with pudding

Updated on February 25, 2015

Easy Upside-down Pineapple cake with pudding

This is one of the most requested recipes that I get from my friends for the traditional upside-down pineapple cake. Powdered instant pudding mix is added to a box of lemon cake mix to create a more moist, less crumbly, and fluffier cake. Melted butter with light brown sugar form the caramelized bottom of the pan where pineapple rings and Marachino cherries are assembled. Using a boxed cake mix cuts down the steps and still ensures a fool-proof result.

Follow this visual step-by-step recipe to one of the rich-tasting and mouth-watering upside-down pineapple cakes you have ever tasted. It is guaranteed to get rave reviews.

All photos were taken by Bakerwoman. All rights reserved.

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Prep time: 15 min
Cook time: 45 min
Ready in: 1 hour
Yields: 12 people

Ingredients

  • 1 box lemon or pineapple flavored cake mix
  • 1 small box 3.4 oz. box of powdered instant pudding mix (lemon flavor)
  • 1 cup light brown sugar
  • 1 stick butter (1/2 cup)
  • 4 eggs
  • 1 20 oz. can pineapple rings
  • 15 Marachino cherries cut in halves
  • Pineapple juice plus water to make 1 1/2 cups
  • 1/2 cup vegetable oil

Instructions

  1. 1.Preheat oven to 350 degrees
  2. 2. Melt 1 stick butter in 13x9x2 pan; remove and set aside.
  3. 3. Spread 1 cup of light brown sugar over melted butter evenly.
  4. 4. Drain pineapple juice into measuring cup; add enough water to make 1 1/2 cup; set aside.
  5. 5. Assemble pineapple rings onto caramelized sugar in pan with halved cherries in center or rings and in spaces between the rings.
  6. 6. In a large bowl, combine lemon cake mix and Jello instant pudding mix.
  7. 7. Add 4 eggs, pineapple juice, and vegetable oil. Beat with electric mixture at medium speed for 2 minutes, scraping sides of bowl with spatula.
  8. 8. Pour batter into 13 x 9 x 2 baking pan
  9. 9. Bake at 350 degrees for 40-45 minutes or until a toothpick or bamboo stick inserted in center comes out clean.
  10. 10. Cool for 2 minutes and flip onto serving plate or wax paper cut slightly larger than pan. Leave pan flipped and tap the bottom to make sure the caramelized pineapple rings and cherries do not stay stuck to the bottom of the pan.
  11. 11. Cool and serve.
Cast your vote for Upside-down Pineapple Printable recipe

Heavy non-stick Nordic Ware high-quality pan

Wonderful for entertaining and livens up dessert time. Everyone gets their own mini upside-down pineapple cake. Cake slips out easily which is a plus and makes the cutest little cakes for your next party.

Follow me through these visual step-by-step instructions

Preheat oven and melt 1 stick butter (1/2 cup) in pan about 2 minutes. Remove from oven.

Preheat oven and melt 1 stick butter (1/2 cup) in pan about 2 minutes. Remove from oven.
Preheat oven and melt 1 stick butter (1/2 cup) in pan about 2 minutes. Remove from oven.

1 Stick Butter (1/2 Cup) and 1 Cup Light Brown Sugar

1 stick butter (1/2 cup) and 1 cup light brown sugar
1 stick butter (1/2 cup) and 1 cup light brown sugar

Spread 1 cup light brown sugar evenly over melted butter and set aside.

Spread 1 cup light brown sugar evenly over melted butter and set aside.
Spread 1 cup light brown sugar evenly over melted butter and set aside.

Drain pineapple juice into measuring cup; cut cherries into halves, about 15

Drain pineapple juice into measuring cup; cut cherries into halves, about 15
Drain pineapple juice into measuring cup; cut cherries into halves, about 15

Assemble pineapple rings and halved Marachino cherries with cut side up

Assemble pineapple rings and halved Marachino cherries with cut side up
Assemble pineapple rings and halved Marachino cherries with cut side up

Prepare the cake batter

One box lemon cake mix and 3.4 oz instant lemon Jello pudding

One box lemon cake mix and 3.4 oz instant lemon Jello pudding
One box lemon cake mix and 3.4 oz instant lemon Jello pudding

Mix lemon cake mix and lemon pudding in large bowl

Use a spatula to blend cake mix and powdered lemon pudding mix. Create a well in the flour mixture with spatula before adding the wet ingredients. This is a good practice to do when combining dry and wet ingredients.

Add the next 3 ingredients

4 Eggs at Room Temperature; Leave out for 1 Hour

4 eggs at room temperature; leave out for 1 hour
4 eggs at room temperature; leave out for 1 hour

Measure pineapple juice plus water to make 1 1/2 cup

Measure pineapple juice plus water to make 1 1/2 cup
Measure pineapple juice plus water to make 1 1/2 cup

1/2 Cup of Vegetable Oil

1/2 cup of vegetable oil
1/2 cup of vegetable oil

Add wet ingredients into flour mixture

Add wet ingredients into flour mixture
Add wet ingredients into flour mixture

Beat with electric hand mixer on medium speed for 2 minutes, scraping sides of bowl with spatula.

Beat with electric hand mixer on medium speed for 2 minutes, scraping sides of bowl with spatula.
Beat with electric hand mixer on medium speed for 2 minutes, scraping sides of bowl with spatula.

Pour batter into pan over assembled pineapple rings

Pour batter into pan over assembled pineapple rings
Pour batter into pan over assembled pineapple rings

Bake in preheated oven at 350 degrees for 45 minutes or when done

Center pan in the middle of the oven rack for even heat distribution. Baking time will differ slightly with different ovens.

Oven timer rings - Is the cake done?

Insert a toothpick or a small bbq bamboo stick into the center of the cake to see if the stick comes out clean. I like to use a thin bamboo stick instead of a toothpick to ensure it goes all the way to the thickness of the cake. Sometimes, a toothpick seems too short to go all the way down.

Loosen cake with a spatula knife - Make sure cake can be "upside-down"

After cooling cake for about 2 minutes, loosen with a spatula on all four sides. This will make sure that the cake with the caramelized brown sugar, assembled pineapple rings and Marachino cherries will come loose easily when flipped over.

Flip pan over wax paper - My unconventional way

Allow cake to cool for 2 minutes. Flip the hot pan over the wax paper immediately to ensure that the butter-brown sugar mixture and pineapple rings will release easily without sticking to the bottom of the pan. Tap the bottom of the pan to help gravity along. After 1 minute or so, gently remove pan by lefting one corner with a spatula as pan can still be too hot to touch.

This is the way I transport the cake to work to share with my co-workers. The wax paper liner makes it easier to clean the empty pan. The cake can also be flipped over a large serving plate for a party.

Slide cake into a clean pan - Looks like the upside-down cake has no missing rings

Cake is done and ready to be served.

Do you think you would like to try baking this cake? - Let me know what you think

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    • Charito1962 profile image

      Charito Maranan-Montecillo 

      4 years ago from Manila, Philippines

      I'm craving for a piece of this cake!

    • profile image

      GEMNITYA5 

      4 years ago

      YUMMY & DELICIOUS----

      Blessings

      GEM

    • profile image

      acreativethinker 

      4 years ago

      This upside down pineapple cake looks so delicious. Thanks for sharing. :)

    • LauraHofman profile image

      Laura Hofman 

      5 years ago from Naperville, IL

      This looks so good! I will definitely make your recipe. Like the idea of using lemon cake mix. Yum!

    • knitstricken profile image

      knitstricken 

      5 years ago

      My grandmother used to make these often. It was definitely a favorite of hers! Thanks for the nice memories and for the printable recipe!

    • profile image

      GrammieOlivia 

      5 years ago

      One of my Faves! Thanks for an easy recipe!

    • profile image

      MiaMusement 

      5 years ago

      The pudding and extra egg seem like great additions to the classic Pineapple Upside-Down Cake. I remember thinking this was such a cool cake when I was a little girl...

    • Jogalog profile image

      Jogalog 

      5 years ago

      It looks so yummy. I've made a similar banana upside down cake and a blackberry one but never tried making a pineapple one. I love the caramelly topping.

    • jlshernandez profile imageAUTHOR

      jlshernandez 

      5 years ago

      @Blackspaniel1: Adding pudding and one extra egg will make the cake rise higher, keeps its shape, and also makes it more moist without being crumbly.

    • WriterJanis2 profile image

      WriterJanis2 

      5 years ago

      This looks delicious!

    • Blackspaniel1 profile image

      Blackspaniel1 

      5 years ago

      Never added pudding before.

    • profile image

      Aunt-Mollie 

      5 years ago

      I love Pineapple upside-down cake! Your recipe looks very easy and I appreciate the pictures you took that explain every step.

    • The One Stop Shop profile image

      The One Stop Shop 

      5 years ago

      I love Pineapple upside-down cake. I'm going to have to try this, it looks wonderful, thanks for sharing.

    • profile image

      JoshK47 

      5 years ago

      Delicious work on this lens! thanks so much for sharing - blessed by a SquidAngel!

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