For a richer flavor, consider using dark brown sugar instead of light brown sugar. If you don't have rum, you can substitute with 1 teaspoon of rum extract or omit it entirely. Be sure to drain the crushed pineapple very well to prevent the cake from becoming soggy. To prevent sticking, you can also line the bottom of the cake pan with parchment paper before adding the butter and brown sugar. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra-special treat.
Pineapple-Cherry Upside-Down Cake
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME45 mins
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SERVING12 People
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VIEWS12
A delightful twist on a timeless classic, this Pineapple-Cherry Upside-Down Cake is bursting with tropical flavors and jewel-toned cherries. The buttery, caramelized topping perfectly complements the moist and tender cake, making it an irresistible treat for any occasion. Enjoy it warm, at room temperature, or even chilled for a refreshing dessert.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate63 g
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Cholesterol87 mg
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Fiber1 g
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Protein4 g
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Saturated Fat11 g
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Sodium361 mg
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Sugar46 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). (5 minutes)
02
StepMelt 1/2 cup butter in a 9x13-inch cake pan in the preheated oven. Remove from oven and brush the melted butter up the sides of the pan. (5 minutes)
03
StepSprinkle brown sugar evenly over the melted butter. Arrange pineapple rings on top of the brown sugar mixture. Place maraschino cherries in the center of each pineapple ring and between the rings for a decorative touch. Spread the remaining crushed pineapple evenly to completely cover the bottom of the pan. Drain the reserved 1/2 cup of crushed pineapple very well. (10 minutes)
04
StepIn a large bowl, combine the cherry chip cake mix, 1 cup pineapple juice, eggs, and 1/2 cup melted butter. Beat with an electric mixer on low speed until just moistened. Increase speed to medium and beat for 2 minutes. Stir in the rum (if using) and the reserved 1/2 cup of well-drained crushed pineapple. Mix until thoroughly combined. (8 minutes)
05
StepPour the cake batter evenly over the prepared pineapple-cherry layer in the pan. Use a spatula to smooth the surface. (2 minutes)
06
StepBake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to poke all the way to the bottom of the cake, as this will give a false reading. (30-35 minutes)
07
StepRemove the cake from the oven and immediately run a thin knife around the edges of the pan to loosen the cake. Let the cake cool in the pan for a few minutes. (5 minutes)
08
StepPlace a serving platter upside-down over the cake pan while the cake is still warm. Holding the platter and pan together securely, flip the cake over. Leave the pan on for a couple of minutes to allow the topping to settle. (2 minutes)
09
StepSlowly and carefully lift the cake pan from the cake, revealing the beautiful caramelized pineapple-cherry topping. Serve warm or at room temperature. (2 minutes)
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Marlee Botsford
Jun 30, 2025Easy to follow and the result is a showstopper! I added a sprinkle of cinnamon to the brown sugar for extra warmth. Highly recommend!
Alexane Considine
Jun 23, 2025This recipe is amazing! The cake was so moist and the pineapple-cherry topping was delicious. My family loved it!
Milford Hopperaynor
Jun 7, 2025I made this cake for a potluck and it was a huge hit. Everyone raved about the flavors and the beautiful presentation. Will definitely make again!
Eugene Bode
Jun 1, 2025I followed the recipe exactly and it turned out perfectly. The rum adds a nice touch, but it's also great without it. Thanks for sharing!