Pineapple Upside Down Cake


Pineapple Topping

  • 1 block butter
  • ⅓ cup brown sugar
  • 1 can (20 oz.) crushed pineapple, drained

Cake Mixture

  • 1 box yellow cake mix
  • 1 box (3.4 oz.) lemon instant pudding
  • 4 eggs
  • 1 cup water
  • ½ cup oil


  1. Preheat oven 350 degrees.

Pineapple Topping:

  1. Melt butter in 9 x 13 pan and add brown sugar. Mix until butter and sugar are well blended. Drain pineapple well and spread evenly on butter/sugar mixture.

Cake Mixture:

  1. Blend cake mix with lemon pudding mix. Then add wet ingredients and mix at medium speed for 2-3 minutes. If using a whisk, beat for at least 30-50 strokes, then pour into baking pan.
  2. Bake for 35-40 minutes at 325 degrees. Check cake by inserting a toothpick in center, if it comes out clean then it’s done. Cool cake for 5 minutes before turning it over. Cut into squares.

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