Pineapple Upside-Down Cake


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


  1. Heat oven to 350 degrees F.
  2. Melt butter in Family (12-inch) Skillet over low heat. Remove from heat; stir in brown sugar until well blended.
  3. Drain pineapple, reserving juice; set aside.
  4. Arrange pineapple slices over brown sugar mixture in skillet. Place a cherry half in center of each pineapple slice. Sprinkle with nuts.
  5. 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.
  6. Bake for 35-40 minutes or until Cake Tester inserted in center comes out clean.
  7. Remove from oven; cool for 5 minutes.
  8. Carefully loosen edges of cake. Invert onto large serving plate. Cool slightly; garnish with whipped topping.

Yield: 12 servings

Nutrients per serving: Calories 453, Total Fat 24 g

Recipe credit: Pampered Chef

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