This Pineapple Upside-Down Pudding Cake is a rich, buttery dessert layered with caramelized pineapple rings, sweet maraschino cherries, and a soft, ultra-moist cake base. Made even better with instant vanilla pudding, this recipe delivers classic tropical flavor with a modern, foolproof twist. It’s perfect for family gatherings, holidays, or whenever you want a guaranteed show-stopping dessert with minimal effort.
Who Is This Recipe For?
This recipe is ideal for:
- Beginner bakers who want a reliable dessert
- Busy home cooks needing a quick yet impressive cake
- Pineapple upside-down cake lovers
- Potlucks, birthdays, and family dinners
- Anyone who loves moist, nostalgic desserts
Why It’s Great
- Uses boxed cake mix for simplicity
- Extra moist thanks to instant pudding
- Sweet, caramelized pineapple topping
- No fancy decorating required
- Perfect balance of sweet, buttery, and fruity flavors
Ingredients
Topping
- 1 can pineapple rings in 100% juice (reserve the juice)
- ½ cup packed brown sugar
- ½ cup butter (1 stick), melted
- Maraschino cherries (stems removed)
- Vegetable oil (for greasing the pan)
Cake Batter
- 1 box yellow cake mix or pineapple cake mix
- 1 (4-serving) box instant vanilla pudding
- 3 large eggs
- Milk (as directed on cake mix, replacing water if preferred)
- Reserved pineapple juice (used in place of some liquid)
Kitchen Equipment Needed
- 9×13-inch baking dish or cake pan
- Mixing bowls
- Whisk or electric mixer
- Measuring cups
- Spatula
- Oven
How to Make Pineapple Upside-Down Pudding Cake
1. Prepare the Pan
Preheat oven to 350°F (175°C). Grease the baking dish lightly with vegetable oil. Pour melted butter evenly into the bottom of the pan and sprinkle brown sugar over the butter.
2. Arrange the Topping
Place pineapple rings on top of the brown sugar mixture. Add a maraschino cherry to the center of each ring and fill empty spaces with extra cherries if desired.
3. Make the Cake Batter
In a mixing bowl, combine cake mix, instant pudding, eggs, milk, and reserved pineapple juice (replace part of the milk with juice for extra flavor). Mix until smooth and well blended.
4. Assemble
Carefully pour the batter over the pineapple layer, spreading evenly without disturbing the fruit.
5. Bake
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
6. Flip and Serve
Allow the cake to cool for 10 minutes. Place a serving plate over the pan and carefully invert the cake. Let it release naturally to reveal the glossy pineapple topping.
Storage
- Room Temperature: Up to 24 hours, covered
- Refrigerator: Store in an airtight container for up to 4 days
- Freezing: Freeze individual slices for up to 2 months
FAQ
Can I use fresh pineapple?
Yes, but canned pineapple works best for consistent sweetness and moisture.
Why add instant pudding?
It makes the cake extra soft, moist, and rich without extra effort.
Can I use water instead of milk?
Yes, but milk gives a richer texture and better flavor.
Does this cake need frosting?
No—its caramelized pineapple topping is the star.
Conclusion
This Pineapple Upside-Down Pudding Cake is the ultimate easy dessert—sweet, buttery, moist, and visually stunning with minimal effort. Whether you’re baking for guests or treating your family, this classic cake never disappoints.
