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Pineapple Upside-Down Cake

This recipe is a variation for our GF Vanilla Cake Mix

  • 3 cups GF Vanilla Cake Mix
  • 3 Eggs large, at room temperature
  • 1/2 cup Vegetable Oil
  • 1/2 cup Water at room temperature
  • 3/4 cup Brown Sugar packed
  • 1 can Pineapple Slices (16oz can) drained (reserve juice)
  • 7 Maraschino Cherries *


Preheat oven to 325°F. Generously grease 10-inch cast-iron skillet. Sprinkle brown sugar evenly on bottom. Arrange pineapple slices on top of brown sugar; place cherry or a few cranberries in center of each pineapple ring.
Prepare cake batter as directed and spread evenly in pan (you may use reserved pineapple juice to replace water in cake).
Bake on middle rack of oven for 35 to 40 minutes, or until a toothpick inserted into center of cake comes out clean. Cool cake pan on wire rack for 20 minutes, then invert onto a serving plate. Serve slightly warm, topped with whipped cream or ice cream.
*Dried cranberries can be used in place of the cherries.  Use several cranberries where you would the cherries.
** For more decadence, customer Tina Holcomb adds 6 Tb butter to 1 cup brown sugar before adding the pineapple.
Pineapple Upside-Down Cake



Products Used in this Recipe

Gluten Free
GF Vanilla Cake Mix

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Baking Aids
Brown Sugar

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KaterTot March 23, 2014
Instead of using water in the mix, I use the juice from the canned pineapple - gives the cake an even more pineapple-y taste overall. If you do a 9x13 cake pan, it takes about 30-35 minutes.

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