Turn a frown upside down with our Pineapple Upside Down Cake Recipe. You'll flip for the tropical taste of our Pineapple Upside Down Cake Recipe—it's perfect for a summertime treat, or to add some sun to the dessert table of any occasion!
What You Need
Original recipe yields 16 servings
1 can (20 oz.) pineapple rings in juice, undrained
Drain pineapple, reserving 1/2 cup juice. Beat cake mix, eggs, sour cream, oil and reserved pineapple juice in large bowl with mixer until blended.
Pour butter into 9-inch round pan; sprinkle with sugar. Arrange pineapple rings and cherries over sugar; sprinkle with 1/2 cup coconut. Cover with half the cake batter. Cover bottom of second 9-inch round pan with parchment; spray with cooking spray. Fill with remaining cake batter.
Bake 45 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 5 min.; invert onto wire racks. Remove pans and parchment; cool cakes completely.
Place plain cake on plate; spread with COOL WHIP. Sprinkle with remaining coconut. Top with second cake layer, fruit side up.
Enjoy a serving of this treat on special occasions.
How to Bake Cake in 13x9-inch Pan
Heat oven to 350°F. Prepare batter as directed. Pour melted butter into 13x9-inch pan; sprinkle with sugar. Arrange pineapple and cherries over sugar; sprinkle with coconut. Cover with batter. Bake 35 to 40 min. or until toothpick inserted in center comes out clean. Cool cake 10 min. Invert onto serving tray or platter; remove pan. Cool cake completely.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.