Today is National Pineapple Upside Down Cake Day! Who comes up with these? Anyway, without realizing it was pineapple upside down cake day, I made a really yummy this one a couple of days ago as an incentive for my daughter to behave at daycare.

If you want to celebrate the day, it's easier than you think! Here's what I did to make the pretty dessert! And if you don't have a Bundt cake pan, I suggest you get one. It makes cutting and serving cake so much easier!


  • 1 Box Yellow Cake with Ingredients to Make Yellow Cake to Box Directions (eggs, oil, water)
  • 1 20 oz Can of Pineapple. I used crushed but you can use rings, chunks, or crushed.
  • Maraschino Cherries
  • 2 tbsp Butter
  • 1/4 cup Brown Sugar
  • Bundt cake pan


  1. First off, I preheated my oven to cake manufacturers directions. This particular cake was 350. I put the butter into my bundt cake pan and put it into the oven to melt.
  2. Then I made the yellow cake per manufactures directions. I substitute the oil with applesauce but that's up to you!
  3. When the butter was melted (about five minutes) I took the hot cake pan out of the oven. I sprayed it down with cooking spray and sprinkled the brown sugar around the bottom of the pan over the butter.
  4. Then I placed those cute little cherries along the grooves. I drained the pineapple and spread 3/4 of the can over the cherries and brown sugar. I carefully mixed the remaining pineapple into the batter. If you are using rings, make sure you chop them into small pieces first if you put them into your batter.
  5. Carefully pour cake batter over the pineapple.
  6. Bake per cake manufacture's directions for a Bundt cake.
  7. When the cake is done baking, let it cool for about 15-20 minutes. Place a plate over the bottom of the cake and flip the cake over onto the plate. Serve with icecream or whipped cream.


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