Pineapple Upside Down Cake (Mix)

Pineapple Upside Down Cake (Mix)


  • 1/2 cup nuts chopped
  • 1/2 cup butter
  • 1 cup packed brown sugar
  • 20 oz can pineapple slices
  • 5 maraschine cherries drained and halved
  • 1 box yellow cake mix
  • Water
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1 cup frozen cool whip


  • Preheat oven to 350°. Chop nuts, set aside.
  • Melt butter in 12” oven-proof skillet. Remove from heat, stir in brown sugar and stir until well blended.
  • Drain pineapple reserving juice, set aside.
  • Arrange pineapple slices over sugar mixture. Place a cherry half in center of each slice. Sprinkle with nuts.
  • Add enough water to pineapple juice to make 1 1/3 cups liquid.
  • In bowl combine cake mix, liquid, eggs and oil; whisk until well blended and smooth.
  • Pour over pineapple in skillet. Bake 35-40 minutes.
  • Remove from oven Cool 5 minutes, loosen edges of cake and invert onto large serving plate. Cool slightly. Top with cool whip and serve.

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