HG Pineapple Upside Down Cake

We've gotten swap-happy with yet another classic dessert! We kept the pineapple and those pretty cherries but went to work on the cake base and topping... Check it out!

HG Pineapple Upside Down Cake

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  • Prep Time


  • Total Time


  • Servings



  • Topping

  • 1

    tbsp. light whipped butter or light buttery

  • spread (like Brummel & Brown)

  • ¼

    cup brown sugar (not packed)

  • 7

    pineapple rings packed in juice, drained

  • 7

    maraschino cherries

  • Cake

  • Half of an 18.25-oz. box (about 1½ cups)

  • moist-style yellow cake mix

  • tsp. baking powder

  • ½

    cup club soda

  • ¼

    cup no-sugar-added applesauce


Preheat oven to 350 degrees. Spray a round cake pan with nonstick spray and set aside. Place butter in a small microwave-safe bowl and microwave for about 15 seconds, just until melted. Add brown sugar and mix well. Spread mixture evenly along the bottom of the cake pan. Set aside. Blot pineapple rings and cherries with paper towels to remove any excess moisture. Lay pineapple rings in an even layer in the cake pan, and place one cherry in the center of each pineapple ring. Set aside. To make the batter, combine cake mix with baking powder in a large bowl. Mix well. Add club soda and applesauce, and stir until smooth. Evenly pour batter into the cake pan over the fruit layer. Bake in the oven until a toothpick inserted into the center comes out clean, 30 - 35 minutes. Allow cake to cool completely. Firmly and securely place a plate over the pan, and carefully flip so the plate is on the bottom. Gently lift pan to release the cake. Cut into 8 slices and dig in!


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