Pineapple Upside Down Cake
From the kitchen of Karen Pettingill
Cake mix upside down cake with crushed pineapple, brown sugar, and maraschino cherries, made in a glass pan.
Added September 29, 2026
~ Times are estimates where the original recipe did not say.
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Steps
Strain the pineapple over a bowl and allow it to drain well. The juice can be used in the cake mix in place of water, otherwise discard.
Pull out the desired number of cherries and place them on a towel to drain.
Make the cake mix and have it ready on the side.
Place a glass pan on the stove. Over low/medium heat on the largest burner, melt the stick of butter and spread it throughout the pan.
When the butter is melted, add the brown sugar and make a paste. Turn off the stove!
Add the pineapple to the paste in spoonfuls throughout the pan and press down into the paste. Make sure it is evenly spread.
Press the cherries into it in whatever pattern you'd like, pressing through to the bottom of the pan.
Pour the cake mix on top of everything.
Tap the pan lightly on the counter a few times to get the excess air bubbles out.
Bake at 350°F for at least 30 minutes, then test. It will probably need to bake longer.
When done, wait 8 minutes.
Release the sides of the cake with a butter knife and flip the cake onto a pretty platter.
Notes & tips
- Karen's handwritten card is included as original images.
You'll need
The original card
From the family table
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