gluten free pineapple upside down cake

Pineapple Upside Down Cake With Pineapple Extract

Impress your friends with a sweet taste of summer by making the most delicious pineapple upside down cake with pineapple extract as the secret ingredient. 

This recipe is easy to make and only takes about 2 hours of time to make 12 yummy pieces.

Cherry Extract

Ingredients For Pineapple Upside Down Cake

  • 1/4 cup of butter
  • cup packed brown sugar
  • 9 pineapple wheels
  • Half to a Full Teaspoon of Pineapple extract
  • 5 Drops of Cherry Extract
  • Half a Teaspoon of Vanilla Extract
  • 9 maraschino cherries (make sure to destem!)
  • Yellow Cake Mix
  • Vegetable Oil
  • Eggs

Pineapple Extract for Pineapple Upside Down Cake

Step-By-Step Process

    1. Set and Heat oven to 350°F (325°F for dark or nonstick pan)
    2. Grab a 13x9-inch pan.
    3. Melt the 1/4 cup of butter in oven.
    4. Sprinkle brown sugar evenly over butter.
    5. Arrange pineapple slices on brown sugar.
    6. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices
    7. Press gently into brown sugar.
    8. Mix the pineapple extract with water to fill a full cup  
    9. Make cake batter as directed on box
    10. Pour batter over pineapple and cherries.

Final Steps

  1. Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean.
  2. Immediately run knife around side of pan to loosen cake.
  3. Place heatproof serving plate upside down onto pan
  4. Turn plate and pan over.
  5. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan.
  6. Cool 30 minutes.
  7. Serve warm or cool.
  8. Store covered in refrigerator.

Pineapple Upside Down Cake


380 Calories, 16g Total Fat, 3g Protein, 57g Total Carbohydrate, 41g Sugars



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