Five-Ingredient Pineapple Upside-Down Cake

Total Time
1 hr 10 min
10 min
40 min
Rich and delicious. We took an old-fashioned recipe, lightened it up and gave it a convenience food spin.


unsalted butter

¼ cup(s), divided

packed light brown sugar

¼ cup(s)

canned pineapple rings in juice

7 slice(s), reserve 1/4 cup juice*

unprepared vanilla cake mix

¼ pound(s), about 1 scant cup


1 large


  1. Preheat oven to 375˚F.
  2. Melt 2 tablespoons butter in a 9-inch round, flameproof, aluminum pan over medium-low heat (make sure to cover entire pan bottom); sprinkle sugar over top. Carefully place pineapple rings in a single layer in bottom of pan. Increase heat to medium-high and cook until pineapple caramelizes, flipping once, about 2 minutes per side; remove pan from heat.
  3. Melt remaining 2 tablespoons butter on stove top or in microwave. In a medium-size mixing bowl, beat egg with melted butter. Add cake mix and reserved pineapple juice; combine well.
  4. Pour batter over pineapple; bake until a toothpick inserted in center of cake comes out clean, about 30 to 35 minutes. Allow cake to cool for about 15 to 20 minutes; when still warm, loosen sides with a knife and invert cake onto a serving plate. Slice into 10 pieces and serve. Yields 1 slice per serving.


*Use 7 pineapple rings.

A happier, healthier you starts here