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Pineapple Upside-Down Cake


  • 1/2 cup butter or margarine
  • 1 cup packed brown sugar
  • 1 can (20 ounces) pineapple slices, undrained
  • 5 maraschino cherries, drained and halved
  • 1/2 cup chopped nuts
  • 1 package (18.25 ounces) yellow cake mix
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1 cup thawed, frozen whipped topping


  1. Preheat oven to 350°F. Melt butter in Executive (12-in.) Skillet (do not use stainless cookware) over low heat. Remove from heat; stir in brown sugar until well blended.

  2. Drain pineapple, reserving juice; set aside. Arrange pineapple slices over brown sugar mixture in Skillet. Place a cherry half in center of each pineapple slice. Sprinkle with nuts.

  3. Add enough water to pineapple juice to measure 1 1/3 cups liquid. In Classic Batter Bowl, combine cake mix, pineapple juice, eggs and oil; whisk until well blended and smooth. Pour over fruit mixture in skillet.

  4. Bake 35-40 minutes or until wooden pick inserted in center comes out clean. Remove from oven; cool 5 minutes. Carefully loosen edges of cake. Invert onto large serving plate. Cool slightly; garnish with whipped topping.


  • 12  servings

Nutrients per serving:

Calories 470, Total Fat 23 g, Saturated Fat 9 g, Cholesterol 75 mg, Carbohydrate 62 g, Protein 4 g, Sodium 350 mg, Fiber 2 g

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