Pineapple Upside-Down Cake simplified with a cake mix and kicked up a notch with the addition of rum in the brown sugar topping. Super moist. Super delicious. Super duper.
Need I say more?
Easy Pineapple Upside-Down Cake
Printable recipe
Printable recipe with picture
1 stick (1/2 cup) unsalted butter
1 tablespoon rum or 1 tsp rum extract
¼ teaspoon fleur del sel or kosher salt
1 cup packed brown sugar
1 (20 oz) can sliced pineapple, drained and juice reserved
Maraschino cherries
1 (18.25 oz) box yellow cake mix
½ cup sour cream
1/3 cup vegetable oil
3 large eggs
1 teaspoon vanilla
Preheat oven to 350. In a small sauce pan melt the butter. Stir in the rum and pour into a 9 x 13 pan. Sprinkle salt & brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
Add enough water to reserved pineapple juice to measure 1 1/4 cups. In a large bowl, combine cake mix, pineapple juice mixture, sour cream, oil, eggs, and vanilla. Beat on low until moistened, then beat on medium speed for two minutes, scraping sides of bowl occasionally. Pour batter over pineapple and cherries and smooth the top with a spatula.
Bake 40 to 45 minutes (42 to 48 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cold (I prefer cold with a little whipped cream). Store covered in refrigerator.
Veronica’s note: If using table salt, decrease to 1/8 teaspoon. To streamline things a little more, you can just use a stick of salted butter and omit the salt from the recipe.
Recipe source: adapted from Betty Crocker
Veronica's Cornucopia 
I’ve never made one of these but I have like 3 recipes saved and I SO want to make one! I just need an occasion now! It looks so good! Thanks!
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This is beautiful! I love the addition of rum! Haven’t made one of these in a very long time!
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Nice!! I love how this starts with a cake mix–and yes, I’m a big fan of the rum too.
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Looks delicious! I have never made a Pineapple Upside Down cake before!
I responded to your comment on my blog about Vegas. :) Vegas changes all the time! It’s different everytime I go and I go a lot!!
And I LOVE Vegas buffets!! Sad I didn’t make it to one this time!
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Aaahhh, the computer just ate my comment, lol! Beautiful cake, Veronica…I’ve never made this kind of cake but I’m bookmarking this and when I’m in the mood for it I’ll be using your recipe! ;)
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Yummmy, I have never used rum before. I will probably try this as I love pineapple upside down cakes anyhow. Thanks.
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Oh thank you V!!! This recipe sounds absolutely grand!! The addition of the rum is a nice touch. I will be making it soon for no special occasion except I want to try it…lol! ;)
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Oh, that is so pretty! I just love pineapple upside-downs. They just seem so retro and of course they are delicious. The last time I tried a strange recipe using biscuits and it was awful – it really made me appreciate a delicious cake base. Seriously though, that is one beautiful cake. I’m so glad you commented on your site, so I could find your blog. Gonna follow you and check out your archives. :D
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Pingback: Pineapple upside down cakes - Live and Inspire, by Lauretta Marie Pierce
I made this cake every one loved it I made it in 2 round cake pans I took it on a picnic
it was easier to handle then in a 9 by 12 toni
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What is the difference of time baked?
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Oh my, I missed this comment for almost two years! I’m so sorry! I’m so glad you and your family enjoyed it, and I agree two round cakes would be easier to handle. Good thinkin!
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