Pineapple Upside Down Cake


  • prep time: 7
  • cook time: 40
  • servings: 10
  • PointsPlus: 4


  • 1/4 cup unsalted butter, divided
  • 1/4 cup packed light brown sugar
  • 3/4 lb canned pineapple rings in juice, 1/4 c juice reserved*
  • 1 large egg
  • 1/4 lb vanilla cake mix, about 1 scant cup


  1. Preheat oven to 375 degrees F
  2. Melt 2 tbsp butter in a 9-inch round flameproof aluminum pan over medium-low heat (make sure to cover entire pan bottom). Sprinkle sugar over top.
  3. Carefully place pineapple rings in a single layer in bottom of pan
  4. Increase heat to medium-high and cook until pineapple caramelizes, flipping once, about 2 min per side. Remove pan from heat.
  5. Melt remaining 2 tbsp butter on stovetop or in microwave in a medium-size mixing bowl.
  6. Beat egg with remaining melted butter
  7. Add cake mix and resrved pineapple juice and combine well.
  8. Pour butter over pineapple. Bake until a toothpick inserted in center of cake comes out clean, about 30-35 min.
  9. Allow cake to cool for about 15-20 min.
  10. When still warm, loosen sides with a knife and insert cake onto a serving plate
  11. Slice into 10 pieces and serve. Yields 1 slice per serving.
  • use 7 pineapple rings