Print Recipe

Pineapple Upside-Down Cake



  • 1 (16 ounce) box pound cake mix
  • 1/4 cup butter or margarine
  • 1/2 cup brown sugar
  • 1 (15 1/2 ounce) can pineapple chunks, juice reserved
  • 6 to 8 maraschino cherries, halved


  1. Mix cake mix according to package directions, using pineapple juice for part of the liquid.
  2. Melt butter in lightly greased bake pan.
  3. Stir in brown sugar and spread evenly over the bottom of the pan.
  4. Add pineapple and cherries.
  5. Pour in cake batter.
  6. Cover bake pan.
  7. Place into slow cooker.
  8. Bake in covered slow cooker on HIGH for 2 1/2 to 3 1/2 hours.

Remove and invert immediately onto a large platter.

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