Pineapple Upside Down Cake

Serves: 12 | Prep Time: 20 min | Cook Time: 35-40 min

Ingredients

Cake Ingredients

• 1 package Better Batter Gluten Free Yellow Cake Mix, PLUS oil and egg or egg subs as per package directions 
• Juice from1-2  cans of pineapple, plus enough to make the total volume of water called for on the package.
• 2 Tbsp golden rum OR 1 tsp rum flavoring

 

Topping Ingredients

• 1/2 c butter
• 1 1/2 c light brown sugar
• 12 slices from 1-2 15oz cans pineapple, drained, juice reserved
• 1 container Maraschino cherries, drained, optional

 

Instructions

Preheat Oven to 375F.

 

Prepare 1 9x13 pan or 2 9 inch round pans by spraying generously with cooking spray. Set aside.

 

Drain the pineapple,  reserving the juice. Measure out enough water to make the total volume of the juice equivalent to that called for on the package.  Add rum or rum flavoring and set aside.

 

Make the cake batter as per the directions on the box, swapping out the water in the recipe for the prepared pineapple juice.

 

Prepare the Topping. Melt the butter and sugar in a small saucepan until the sugar dissolves. Pour over the bottom of prepared pan(s). Place the pineapples evenly onto the sugar syrup, in a grid pattern, placing a maraschino cherry in each ring, if desired.


Pour the batter over the pineapples.

Bake at 375F for 35-40 minutes.

 

Cool in the pan for 10 minutes, then run a knife around the edges to loosen the cake. Place a large platter or baking pan over the pan and quickly flip the cake upside down.

Serve immediately or let cool.

 

This recipe was originally published by Naomi Poe, adapted by Patrick Auger in 2024. Last updated 2025.  Original photo of food by Jennifer Bigler.