Pineapple Upside Down Cake

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This gluten free version of this popular cake starts with a delicious Hodgson Mill yellow cake mix. Always a favorite at a church dinner or family gathering.


  • 3/4 cup butter, 1/2 cup softened
  • 2/3 cup brown sugar, packed
  • 2 Tbsp. light corn syrup
  • 9 slices pineapple, from 16 oz can drained
  • 9 maraschino cherries, drained
  • 1 15 oz Hodgson Mill Gluten Free Yellow Cake Mix
  • 2/3 cup water
  • 2 tsp. vanilla extract
  • 3 eggs


Heat oven to 350ºF. In 9-inch square pan, melt 1/4 cup butter in oven. Stir in brown sugar and corn syrup; spread evenly in pan. Arrange pineapple slices on brown sugar mixture; place cherry in center of each pineapple slice.

Note** Do not use 8-inch square pan as there will be too much batter and it will not bake all the way through.

In a bowl, beat cake mix, 1/2 cup butter, water, vanilla and eggs on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.

Bake 38-43 minutes or until surface is golden brown.

 Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake. Carefully remove pan; cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

12 servings Print this Recipe

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