• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Fried Pies & Fireflies

  • Home
  • Recipes
    • Holiday
    • Appetizers
      • Salads
      • Soups
      • Dips
    • Breakfast
    • Desserts
    • Bread
    • Crockpot
    • Chicken
    • Beef
    • Pork
    • Beverages
    • Grilled
    • Vegetables
  • Catering
    • Holiday Catering Menu
  • About
  • Contact
  • Privacy Policy

Cherry Pineapple Upside Down Cake Recipe

August 9, 2014 by Lisa Pinney

 
My friend Louis said it should be called “Roll Tide Upside Down Cake” because of the beautiful crimson color the cherry pie filling takes on when it bakes!
 
If you’re an Alabama fan, I agree on that name!
 
Because some of you may not be…I must remain neutral!
 
No matter what the name, it was absolutely delicious!
 

Put the stick of butter and brown sugar in your pan…
 
 
Let it melt in the oven like this while you mix up the cake…
 
 
In your mixing bowl, add the cake mix,
softened butter, eggs and pineapple juice…
 
 
Put the pineapples in your skillet…
 
 
Add the pie filling…
 
 
And the cake batter…
 
 
Bake at 350 degrees for 45 minutes…or until toothpick tests clean…
 
Let it sit in the pan for about 10 minutes like this…
 
 
Then turn it out on your serving plate…
 
 
Ta! Da!
 
Isn’t this a beauty!!
 
 
Light, fluffy, moist, warm, delicious!!
 
Enjoy!
 
Print

Cherry Pineapple Upside Down Cake Recipe

  • Author: Lisa Pinney

Ingredients

Scale
  • 1 box Duncan Hines Pineapple Cake Mix
  • 3 eggs
  • 16 oz can sliced pineapple rings, drain and reserve the juice
  • 1 cup of the reserved pineapple juice–there should be enough from the pineapples..if not, add enough water to make 1 cup
  • 1 can cherry pie filling
  • 2 sticks of butter
  • 1 cup brown sugar

Instructions

I always cook my upside down cakes in a large iron skillet. If you don’t have one, this cake can be cooked in a 9 x 13 pan.

Preheat oven to 350 degrees.

Spray your skillet or pan with nonstick spray. Place 1 stick of butter and 1 cup of brown sugar in pan and set it in the oven to melt while you mix up the cake.

In your mixing bowl, combine cake mix, eggs, 1 stick of softened butter, and pineapple juice. Mix until well combined.

Remove skillet or pan from the oven and make sure the brown sugar and butter is melted and spread evenly.

Place the pineapples into the butter/sugar mixture. Carefully spoon the pie filling over the pineapples. Pour the cake mix on next.

Bake on 350 degrees for 45 minutes. Remove from the oven and let sit in the pan for 10 minutes so that all the good buttery sugar mixture can soak into the cake.

After 10 minutes, carefully turn out onto serving plate. Cool just a bit and serve.

 

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Filed Under: cake, grilling

Previous Post: « Robert’s Salsa Verde Pork Tenderloin Recipe
Next Post: Lisa’s Easy Mexican Layered Dip Recipe »

Primary Sidebar

Welcome, Y’all!

Fried Pies & Fireflies started in 2011 as a way for southern cook, Lisa Cook, to share her recipes with family and friends. Let's dig deeper →

Feature Your Favorites

Chocolate Chip Cookie Dough Cheesecake Bars Recipe

Chocolate Chip Cookie Dough Cheesecake Bars Recipe

Apple Dumplings Recipe

Apple Dumplings Recipe

Iron Skillet Pineapple Upside Down Cake Recipe

Iron Skillet Pineapple Upside Down Cake Recipe

Sweet Tea Pie Recipe

Sweet Tea Pie Recipe

Give Me "Samoa" Cake Recipe

Gimme “Samoa” Cake Recipe

Fried Pies & Fireflies Signature Poundcake Recipe

Fried Pies & Fireflies Signature Poundcake Recipe

Cookie Fruit Pizza Recipe

Cookie Fruit Pizza Recipe

Copyright © 2023 · Foodie Pro Theme on Genesis Framework · WordPress · Log in