Quick Pineapple Upside-Down Cake


  • 1/4  cup (50 mL) butter (1/2 stick), cut into small pieces
  • 1/3 cup (75 mL) packed brown sugar
  • 7   canned pineapple slices
  • 7   maraschino cherries without stems
  • 1 pkg (15.25-16.5 oz or 460 g) yellow cake mix
  • 3   eggs
  • 1 cup (250 mL) water
  • 1/3 cup (75 mL) vegetable oil


  1. Melt butter and brown sugar in Rockcrok™ (2.5-qt./2.35-L) Everyday Pan or Rockcrok™ (4-qt./3.8-L) Dutch Oven over medium heat 1-2 minutes or until mixture begins to bubble, stirring occasionally. 

  2. Arrange pineapple slices in pan; place cherries in centers of slices. 

  3. Prepare cake mix according to package directions in Classic Batter Bowl. Slowly pour batter over pineapple.  

  4. Microwave, covered, on HIGH 8-10 minutes or until center is firm and springs back when pressed.  

  5. Remove pan from microwave. Immediately invert cake onto Large Grooved Cutting Board or serving platter. 


  • 12  servings

Nutrients per serving:

Calories 330, Total Fat 16 g, Saturated Fat 4 g, Cholesterol 55 mg, Sodium 310 mg, Carbohydrate 44 g, Fiber 1 g, Protein 3 g 

Cook's Tips:

To prepare this recipe in a conventional oven, preheat oven to 350°F (180°C). Prepare recipe as directed in Steps 1, 2 and 3. Bake, uncovered, 28-30 minutes. Remove from oven and invert as directed in Step 5. 

Related Products

Related Recipes