Quick Pineapple Upside-Down Cake

Quick Pineapple Upside-Down Cake


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Be a winner with your family! Bake a classic Bisquick® dessert created in the '50s and still loved today.

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Serving Size / Yield

8 servings


  • 1/4 C. butter
  • 1/4 C. packed brown sugar
  • 1 can (8 oz.) pineapple slices, drained
  • 2 Tbs. chopped pecans, if desired
  • 1 can Maraschino cherries
  • 1 1/2 C. Original Bisquick® mix
  • 1/2 C. granulated sugar
  • 1/2 C. milk or water
  • 2 Tbs. vegetable oil
  • 1 tsp. vanilla
  • 1 egg

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Heat oven to 350 degrees. In 9-inch round pan or 8-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices in single layer over sugar mixture. Sprinkle with pecans. Place cherry in center of each pineapple slice (cherries with stems can be added after baking). In large bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Cool at least 10 minutes before serving. Store loosely covered.

Makes: 8 servings

Reviews (1)

  • Oh my goodness, I have got to save this recipe! I have never made it (not a baker) but I remember my mom making a Pineapple Upside Down Cake in a glass sheet pan and I never got it about the upside down part, because she never turned it out....... lol. And we did not have the money for the Maraschino Cherries, so she just put Dark Brown Sugar in the centers and scattered on the bottom of the pan. Thank you so much for the recipe and the memories.......

    Flag as inappropriate Sheryll_Rufus  |  February 28, 2010

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