Wednesday, August 19, 2015

Pineapple Strawberry Upside-Down Cake Recipe (Cake Mix Recipe)

We love strawberries so this year, Rose and I picked a few flats of berries from our favorite orchard in Michigan and we went all out with creating strawberry recipes! One of my favorite desserts is Pineapple Upside-Down Cake so I thought I would give it twist from the usual cherry in the center and use whole strawberries instead! I use a pineapple cake mix but if you cannot find one, just use a yellow cake mix and the ingredients called for on the box.

Pineapple Strawberry Upside-Down Cake

  • 1/2 cup (1 stick) of butter
  • 1 cup packed brown sugar (light or dark - I used dark brown sugar for this cake)
  • 16.5 oz box of Duncan Hines Pineapple Supreme Cake Mix (or any yellow cake mix)
  • 1 - 20 oz can of sliced pineapple (drained - reserve the juice for recipe)
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1 cup pineapple juice (use reserved juice from sliced pineapple - if it's not enough, fill remaining space with water to make 1 cup)
  • 12 fresh strawberries (green tops cut off - cut up depending on size to fit in the center of the pineapple rings)


Preheat the oven the 350F. Once preheated, place the stick of butter in a 13x9 pan for about 5 minutes until melted. After the butter is melted, remove the pan and sprinkle the brown sugar over the top of the melted butter to cover (you can use more than a cup of brown sugar if necessary to cover).

Arrange pineapple slices on top of the brown sugar (see photo above for an easy arrangement idea - I usually slice 2 of the pineapple slices in half to make them fit) and then place the strawberries in the center of the pineapple slices.

In a medium mixing bowl, blend together the cake mix, eggs, oil and pineapple juice/water mixture at medium speed until combined and there are no lumps. Pour batter evenly over the fruit to cover. 

Bake in oven at 350F for 50-60 minutes (test with a toothpick at the 50 minute mark to see if it comes out clean). Cake is done when toothpick inserted in the center comes out clean. Let cake cool on a wire rack for approximately 15 minutes. Run a butter knife along side of the edges of the pan and invert on a serving plate or even a large rectangular cookie sheet. ENJOY!!


  1. This looks amazing. You combined my two favorite fruits!!!

  2. Oh wow! One of my favorite cakes and LOVE how simple and sweet it is :)