Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

(9 – 12 Servings)


  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 6 Tbsp. margarine or butter, softened
  • 1/2 cup brown sugar, firmly packed
  • 1 can (20 oz) pineapple slices, drained (reserve 1/2 cup of juice)
  • 1 jar (10 oz) Maraschino cherries
  • 1 egg
  • 1/2 tsp. vanilla extract
Printer friendly version

Golden Yellow Cake Mix


Preheat oven to 350°F.

Melt margarine or butter and pour into an 8” square or 9” round pan; coating bottom and sides.  Sprinkle brown sugar evenly over butter.  Arrange pineapple slices over brown sugar.  Place a cherry, with stem removed, in center of each pineapple slice.  Set aside.  In separate bowl, beat cake mix, egg, vanilla and reserved juice for 4 minutes on medium.  Pour over pineapple.  Bake 40 – 45 minutes or until toothpick inserted in center comes out clean.  Cool in pan 1 – 2 minutes.  Invert on serving plate.  Cool or serve warm.

Variation:  Substitute crushed pineapple in place of pineapple slices.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.