Pineapple Upside-Down Cake for Christmas

I haven’t posted in a while for various reasons… 1) I was getting tired of having meatloaf  on a weekly basis and 2) I was rather disenchanted and uninspired.

Last week, despite being overloaded with fudge, brownies, sugar cookies, Italian Christmas Cookies, Pecan bars, and who knows what else, I got a craving for “old fashioned” pineapple upside-down cake.  I remember seeing them with green maraschino cherries as well as the traditional red at Christmas time to give a real holiday flavor.

Feeling a little lazy, I was happy when I found a recipe that used Betty Crocker Super Moist Yellow Cake Mix so I wouldn’t have to measure the dry components of the cake.  This recipe is a modification of their numerous recipes.


Pineapple slices

Marischino cherries (red and green)

Melted Butter

Brown sugar

1 box Betty Crocker Super Moist Yellow Cake Mix

1 Cup pineapple juice (I was a little short so I used some maraschino cherry juice – maybe a couple of teaspoons

1/2 Cup vegetable oil

3 eggs


  1. Heat Oven to 350 F.
  2.  “Topping”
    1. Add enough butter to a skillet to result in enough to result in 1/4” melted butter.
    2. The original recipe called for using 3 T melted butter to 1/2 cup packed brown sugar for a 12” skillet.  From a review of other recipes, I was seeing a ratio of 3 parts brown sugar to one part butter by volume.  For my cakes (7 1/2” and 9”) I used 1 T and 2 T of butter respectively with 1/4 C and 1/3 C of brown sugar.
    3. Sprinkle the brown sugar evenly over the melted butter.  Add more brown sugar if you want more gooey topping.
    4. Arrange the pineapple slices on top of the brown sugar.
  3. Cake Batter
    1. In a large bowl, whisk together the Cake Mix, oil, pineapple juice and eggs until the batter is smooth…. you can also do this with a mixer.
  4. Pour the cake batter over the fruit leaving at least 1/2 “ for the cake to rise.
  5. Bake at 350 F for about 40 – 45 minutes or until the cake springs back when touched lightly.
  6. Cool the cake in the skillet for 5-10 minutes.  Run a knife or spatula around the edge of the cake to loosen.  Place a heatproof plate upside down over the cake and flip it over from the pan to the plate.
  7. Serve warm.

Post Mortem


The cakes were really good!  However, they were not quite what I remembered from days gone by. 😡  The cake was super moist and flaky and the cake definately provided Christmas cheer.

For starters, the topping wasn’t gooey enough.  I think more brown sugar (double?) would help or perhaps using pineapple slices canned in heavy syrup would help.  Of course, then you wouldn’t have pineapple juice to put in the cake batter…  Anyone have any ideas?

The other issue I had was the cake texture.  While the cake was a great yellow cake, I had remembered the cake component of “old fashion” Pineapple Upside-Down cake to have a more coarse texture like short cake or sponge cake.  I’ll have to do a little more recipe research and decide if I want to give it another try.


One Comment Add yours

  1. I like that you used some maraschino cherry juice in the cake, along with the pineapple juice.  Merry Christmas, Bob!


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