This dessert is buttery, juicy, and packed with caramelized pineapple flavor. It tastes like a mix between a pineapple cobbler and a classic upside-down cake, with almost zero effort. Here is a full, detailed, large recipe.
Ingredients
For the pineapple layer
3 cups fresh pineapple slices or chunks (or 2 cans pineapple slices, drained)
1 cup light brown sugar, packed
1 stick unsalted butter, melted
1 teaspoon vanilla extract
For the cake layer
1 box yellow cake mix
1 cup pineapple juice or water
3 large eggs
1/3 cup vegetable oil
1 teaspoon baking powder
1 teaspoon vanilla extract
Optional topping
1 cup shredded coconut, sweetened
1 cup chopped pecans or walnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Arrange the pineapple. Place the slices or chunks evenly across the bottom of the dish. Make sure they cover the entire base so every bite has pineapple.
- Make the caramel. In a bowl, mix the melted butter, brown sugar, and vanilla. Pour this mixture all over the pineapple. Spread gently so everything is coated.
- Mix the cake batter. In a large bowl, combine the yellow cake mix, pineapple juice (or water), eggs, oil, baking powder, and vanilla. Whisk until smooth and lump-free.
- Pour the batter over the pineapple. Spread with a spatula so it reaches all corners of the pan.
- Optional step: Sprinkle coconut and chopped nuts evenly on top of the batter if you want added texture.
- Bake for 40 to 50 minutes, or until the top is golden brown and a toothpick inserted in the middle comes out clean.
- Cool for 15 minutes. This helps the caramel thicken and soak into the cake. You can flip the whole cake onto a tray like a traditional upside-down cake or serve directly from the pan like a cobbler.
Texture and taste notes
The bottom becomes a caramel pineapple layer.
The top stays soft, buttery, and dense like a moist pound cake.
If using coconut or nuts, it adds a crisp top layer.
How to serve
Serve warm with vanilla ice cream, whipped cream, or on its own.
For clean slices, chill the cake for an hour, then cut and rewarm if preferred.
Storage
Refrigerate for up to 4 days.
Reheat individual slices in the microwave for 20 to 25 seconds.
If you want, I can also make a version without cake mix (full homemade batter).