Golden Pineapple Bliss Cake

Spread the love

Introduction

Get ready to fall in love with this Golden Pineapple Bliss Cake—a beautiful twist on the classic Pineapple Upside-Down Cake. Sweet, caramelized pineapple slices rest on top of a moist, buttery yellow cake, with bursts of crushed pineapple throughout for extra flavor. The rich brown sugar and melted butter layer forms a gooey, irresistible topping once flipped. Whether it’s a summer BBQ, a family get-together, or just a sweet treat for yourself, this cake brings a taste of sunshine to every bite.

Pro Tip

For a stunning presentation, gently tap the pan before baking to release any air bubbles trapped between the pineapple slices and batter. This ensures a beautiful, even surface when flipped.

Serving Suggestions

Perfect with: A scoop of vanilla ice cream or freshly whipped cream.
Pair with: A chilled glass of pineapple juice or sparkling lemonade.
Occasions: Ideal for summer gatherings, birthdays, or casual coffee breaks with friends.

Variations

Tropical twist: Add shredded coconut to the batter for extra island flavor.
Citrus boost: Replace half the pineapple juice with orange juice for a citrusy zing.
Nutty crunch: Sprinkle chopped pecans or walnuts over the brown sugar layer before adding the pineapple slices.
Mini versions: Bake in muffin tins for individual upside-down cakes—perfect for parties.

Equipment Needed

13×9-inch baking pan: Essential for layering and flipping the cake.
Mixing bowls: To prepare the sugar layer and cake batter separately.
Electric mixer or whisk: For blending the batter until smooth.
Measuring cups/spoons: To keep ingredient amounts accurate.
Spatula or spoon: For spreading the sugar mixture and batter evenly.

Tips for Success

Grease the sides of the pan well to help with clean removal after flipping.
Let the cake cool for 5–10 minutes before flipping to avoid sticking.
Use foil or parchment paper on the flip-side pan to catch any excess caramel syrup.
Drain pineapples thoroughly to prevent a soggy cake bottom.
Arrange cherries before adding batter for perfect placement once flipped.

Why You’ll Love This Recipe

This isn’t just a dessert—it’s a showstopper. The combination of sweet caramelized fruit and soft, buttery cake is pure comfort. Plus, it’s incredibly easy to make with a boxed cake mix, making it ideal for beginner bakers or busy days when you still want a dessert that impresses.

Recipe Card

Ingredients

First Layer

1 cup light brown sugar
1 stick (½ cup) butter, melted
Pineapple slices (from 1 can, drained)
Maraschino cherries
Crushed pineapple (from the same can)

Second Layer (Cake Batter)

1 box yellow cake mix
½ cup vegetable oil
4 large eggs
1 cup pineapple juice (from the drained can)
Remaining crushed pineapple (from the drained can)

Instructions

Prepare the pan: In a 13×9-inch pan, combine melted butter and brown sugar. Spread evenly to cover the bottom.
Arrange the fruit: Place pineapple slices over the sugar mixture. Add maraschino cherries to the center of each slice. Fill gaps with some crushed pineapple.
Make the batter: In a large bowl, combine cake mix, oil, eggs, pineapple juice, and remaining crushed pineapple. Mix until fully combined.
Assemble: Pour the batter gently over the fruit layer in the pan.
Bake: Bake at 350°F (175°C) for about 40 minutes, or until a toothpick inserted in the center comes out clean.
Flip & serve: Let the cake cool for 5 minutes, then carefully invert it onto a foil-lined tray or platter. Let the caramel drizzle down. Slice and enjoy!

Nutrition (Per Serving – Estimated)

Calories: 350
Protein: 4g
Carbohydrates: 48g
Fat: 16g
Fiber: 1g
Sugar: 32g
Sodium: 320mg

FAQ

Q1: Can I make this ahead of time?
A1: Yes, bake it a day ahead and store covered at room temperature. Flip just before serving.

Q2: Can I freeze Pineapple Upside-Down Cake?
A2: You can freeze it, but it’s best fresh. If freezing, wrap tightly and thaw in the fridge overnight.

Q3: What’s the best way to store leftovers?
A3: Store covered at room temperature for 2 days or refrigerate for up to 4 days.

Q4: Can I use fresh pineapple instead of canned?
A4: Absolutely! Just make sure to slice it thin and drain well.

Q5: Can I make this recipe gluten-free?
A5: Yes, use a gluten-free yellow cake mix and check that other ingredients are gluten-free certified.