This Pineapple cake is a cross between a pancake and a cake. It has so much flavor to it, you will want to have more than one slice.
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Hey there, baking buds! If you’re itching for a dessert that’s equal parts nostalgic and downright delish, lemme introduce ya to my go-to: Pineapple Upside Down Cake with Bisquick. This ain’t just any cake—it’s a flip-the-pan, wow-the-crowd kinda treat that looks fancy but is stupid easy to make. Thanks to Bisquick, we’re slashing the hassle and still gettin’ that moist, fluffy cake with gooey pineapple caramel vibes. Whether you’re a kitchen newbie or a seasoned pro, I’m gonna walk ya through this classic step by step, with all the deets to make it a hit at your next family shindig.
I’ve been baking this bad boy for years ever since I nabbed the idea from an old recipe stash and trust me, it’s a crowd-pleaser every dang time. So, grab your apron, and let’s get this sweet party started!
Why Pineapple Upside Down Cake with Bisquick is Your New Bestie
First things first why use Bisquick for this retro dessert? Well lemme tell ya, Bisquick is like the cheat code of baking. It’s a pre-mixed baking blend with flour, leavening, and all the good stuff already in there, so you ain’t gotta measure out a million things. Less mess, less stress, and you still end up with a cake that tastes like you slaved over it for hours. Plus, this pineapple upside down cake got that old-school charm—think 1950s diner vibes—with sticky-sweet pineapple slices and a buttery brown sugar glaze that just melts in your mouth.
Here’s the kicker: when you flip that pan over, bam! You got this gorgeous golden cake with pineapple rings and maybe a cherry or two winking at ya. It’s a stunner without even tryin’. Ready to dive in? Let’s bake this beauty!
The Easiest Pineapple Upside Down Cake Recipe with Bisquick
Alright let’s get down to business. I’m gonna break this recipe into simple steps so even if you’ve never baked a darn thing in your life you’ll nail it. We’re using basic pantry stuff, and I’ll toss in some personal tips to make sure it turns out perf. Here’s what ya need and how to do it.
Ingredients You’ll Need
Here’s the lineup for this sweet masterpiece. I’ve kept it straight-up simple, and most of this stuff you prob’ly already got sittin’ in your kitchen.
| Ingredient | Amount | Notes |
|---|---|---|
| Butter (or margarine) | 1/4 cup | Unsalted is best, melts in the pan |
| Packed brown sugar | 1/4 cup | For that sticky caramel base |
| Pineapple slices (canned) | 1 can (8 oz) | Drained and cut in half, or use chunks if that’s whatcha got |
| Maraschino cherries | Optional, a handful | Pop one in the center of each pineapple slice for looks |
| Chopped pecans | 2 tablespoons | Optional, for a lil’ crunch |
| Original Bisquick mix | 1 1/2 cups | The magic shortcut for the batter |
| Granulated sugar | 1/2 cup | Sweetens up the cake |
| Milk (or water) | 1/2 cup | Whole or 2% milk works great |
| Vegetable oil | 2 tablespoons | Keeps it moist, use somethin’ neutral like canola |
| Vanilla extract | 1 teaspoon | For that warm, cozy flavor |
| Egg | 1 large | Binds it all together |
Step-by-Step Instructions
Now, let’s make this cake happen. Follow along, and don’t sweat it—I’ve got your back with every step. Preheat your oven to 350°F while we get rollin’.
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Prep the Pan with Gooey Goodness
Grab a 9-inch round pan (or an 8-inch square if that’s what ya got). Toss in the butter and pop it into the oven for a couple minutes ‘til it melts. Pull it out, sprinkle that brown sugar all over the melted butter nice and even. This is gonna turn into a caramel-y layer that’s pure heaven. -
Arrange the Pineapple and Goodies
Lay them pineapple slices in a single layer over the sugar mix. If you’re feelin’ artsy, arrange ‘em in a pretty pattern. I like to cut mine in half to fit more in there. If you’re using cherries, stick one right in the center of each pineapple slice—they look cute as heck. Sprinkle on them pecans if you’re addin’ some crunch. Lookin’ good already, right? -
Mix Up That Bisquick Batter
In a big ol’ bowl, toss together the Bisquick mix, granulated sugar, milk, veggie oil, vanilla, and egg. Grab an electric mixer if ya got one, and beat it on low for about 30 seconds to get it started. Then crank it to medium speed for 4 minutes, scrapin’ the bowl now and then. This gets air in there so your cake ain’t dense. If ya don’t got a mixer, a whisk and some elbow grease works too—just mix ‘til it’s smooth. -
Pour and Bake
Pour that batter right over the pineapple and cherries, spreadin’ it out even. Pop it in the oven at 350°F and bake for 30 to 35 minutes. You’ll know it’s done when the top’s golden and a toothpick stuck in the middle comes out clean. Smells amazin’, don’t it? -
The Big Flip (Don’t Panic!)
Here’s the fun part, tho it might feel a lil’ scary first time. Let the cake cool in the pan for ‘bout 10 minutes—no more, no less. If it’s too hot, it’ll fall apart; too cool, it sticks. Place a heatproof servin’ plate upside down over the pan, hold tight, and flip ‘em both over quick-like. Leave the pan on top for a few minutes so all that sugary glaze drips down onto the cake. Then, lift the pan off slow and steady. Ta-da! Ain’t that a sight? -
Cool and Serve
Let it chill for at least another 10 minutes before slicin’ in. I usually can’t wait and sneak a bite while it’s still warm—shh, don’t tell. Store any leftovers loosely covered, but trust me, there might not be any!
Why Bisquick Makes This Cake a Total Win
Now that we got the recipe down, lemme ramble a sec about why Bisquick is the real MVP here at our lil’ baking corner. I mean, makin’ a cake from scratch is cool and all, but who’s got time to measure flour, baking powder, and salt when you’re just tryna whip up somethin’ sweet on a random Tuesday? Bisquick’s got all that figured out for ya, packed into one handy box. It’s been around forever, and I swear it’s like havin’ a lil’ baking fairy in your pantry.
With this pineapple upside down cake, Bisquick gives ya a batter that’s fluffy and light without fail. No guesswork, no fussin’ with ratios. Plus, it mixes
Bisquick Pineapple Cake with Rum Glaze
- ▢ 16 oz (450 g) pineapple chunks (In Heavy Syrup | Set aside 1/4 cup of syrup)
- ▢ 2 cups (240 g) Bisquick
- ▢ 1 cup (125 g) all-purpose flour
- ▢ 1 tsp (4 g) baking soda
- ▢ 3/4 cup (150 g) sugar
- ▢ 3/4 cup (175 g) sour cream
- ▢ 8 Tbsp (115 g) butter (Softened | At Room Temperature)
- ▢ 1 tsp (4 g) vanilla extract
- ▢ 2 eggs
- ▢ 2 Tbsp (30 g) Bacardi Coconut Rum
- ▢ 3/4 cup (150 g) sugar
- ▢ 4 Tbsp (55 g) butter
- ▢ 1/4 cup (45 g) reserved pineapple syrup
- ▢ 2 Tbsp (30 g) Bacardi Coconut Rum
- Place your Sunflower Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
- Preheat oven to 350F/180C.
- Open your pineapple can. Drain pineapple well, reserving the syrup for the glaze.
- In a mixing bowl, whisk the Bisquick, all-purpose flour and baking soda together. Set aside.
- In another mixing bowl, cream the sugar, sour cream, softened butter and vanilla extract together for about 2 minutes on medium-high speed. Add the eggs and Rum, beat for 1 minute. Then, incorporate the dry ingredients and beat for an additional minute. Fold in your pineapple chunks.
- Pour your preparation into your Flexipan®. Flatten with your spatula.
- Bake for 45 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 40min). It is ready when the toothpick inserted comes out clean.
- While your Cake is baking, prepare the Rum glaze.
- Combine the sugar, butter, and reserved syrup in a medium saucepan. Stir over low heat until sugar is dissolved and butter is melted. Remove the saucepan from the heat and add the rum. Set aside. IMPORTANT: Remember that the glaze needs to be cooled at room temperature when its being poured onto your cake. Otherwise it will go straight to the bottom.
- Once your Bisquick Pineapple cake is out of the oven, spoon half the glaze over the cake while still in the mold. Let it cool down for about 10min. Then, Unmold and spoon the remaining glaze over your cake. Serve when it has completely cooled down. Enjoy & Bon Appétit!
Easy Homemade Pineapple Upside Down Cake
FAQ
Which cake mix is best for pineapple upside-down cake?
We prefer light brown sugar, but dark brown sugar works great if you like a stronger molasses flavor. Cake Mix: Using Betty Crocker™ Super Moist™ Yellow Cake Mix makes it easy and helps achieve the ideal flavor and texture.
Can I substitute pineapple juice for water in a boxed cake mix?
Yes, you can use pineapple juice instead of water in a cake mix. Use the same amount as the water called for. Pineapple juice adds tropical flavor and extra moisture, but consider reducing sugar a bit.
What is the trick to flipping pineapple upside-down cake?
What is the trick to flipping pineapple upside down cake? The best way to flip the cake upside down is to first run a knife along the inside edge of the pan to loosen the cake and any stuck on pineapple pieces. Place a large plate or serving platter on top of the pan and flip the cake pan and the plate together.
Why is my pineapple upside-down cake soggy?
A soggy pineapple upside-down cake is often due to excess moisture from the pineapple, either not drained well enough or not blotted before baking.
How do you make a double pineapple upside down cake?
To make a Double Pineapple Upside Down Cake, first prepare the topping: Preheat oven to 350 ºF. Place butter in a 13×9 inch pan and melt it in the oven. Once melted, sprinkle with sugar. Arrange pineapple slices and maraschino cherries on the sugar mixture. Then, prepare the cake mix as directed on the package.
Is pineapple upside down cake gluten-free?
This gluten-free pineapple upside-down cake has a buttery, caramelized brown sugar pineapple/cherry topping with the most, tender delicious gluten-free white cake underneath. This is the best pineapple upside down cake I’ve ever had – gluten-free or not. See the posts below for the tricks that make it extra delicious! Want to save this recipe?
When was Pineapple Upside-Down Cake invented?
The first known upside-down cakes date back to the Middle Ages and typically featured apples or cherries. However, Pineapple Upside-Down Cake gained popularity in 1925, when the Hawaiian Pineapple Company (now the Dole Company) sponsored a contest for the best pineapple recipes and received 2,500 of the 60,000 submissions for this dessert.
How do you make a banana upside down cake?
Cut 2 bananas into slices; arrange on brown sugar mixture. Pear Upside-Down Cake: Substitute 1 large pear, thinly sliced, for the pineapple. Raspberry Upside-Down Cake: Substitute 1 1/2 cups raspberries for the pineapple, granulated sugar for the brown sugar and sliced almonds for the pecans. Omit cherries.
How long does a pineapple upside-down cake last?
Pineapple Upside-Down Cake can be stored covered at room temperature for one to two days, in the refrigerator for up to five days, or frozen for up to a month. To make the cake, preheat oven to 350°F and beat butter with an electric mixer on medium speed until smooth, about 30 seconds.
What can I substitute for pineapple in a cake?
Pear Upside-Down Cake: Substitute 1 large pear, thinly sliced, for the pineapple. Raspberry Upside-Down Cake: Substitute 1 1/2 cups raspberries for the pineapple, granulated sugar for the brown sugar and sliced almonds for the pecans. Omit cherries. Decrease vanilla to 1/2 teaspoon; add 1/2 teaspoon almond extract.