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White Chocolate Pineapple Upside Down Cake Recipe

Get ready for a taste sensation! This White Chocolate Pineapple Upside-Down Cake elevates a simple cake mix into a gourmet dessert. The juicy pineapple and sweet cherries, topped with luscious white chocolate, create an unforgettable flavor combination. Easy to make, yet impressive enough for any occasion, this recipe is a guaranteed crowd-pleaser. Skip the boxed cake taste and enjoy a homemade masterpiece!

Prep Time 20 mins
Cook Time 70 mins
Calories 292.3 kcal
Protein 5g
Rating 5.0 (1 Reviews)
White Chocolate Pineapple Upside Down Cake 14

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for White Chocolate Pineapple Upside Down Cake

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How to Make White Chocolate Pineapple Upside Down Cake

  1. Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
  2. In a small saucepan, melt 6 tablespoons (85g) of butter over medium heat. Stir in 1 cup (200g) packed light brown sugar until smooth.
  3. Spread the butter-brown sugar mixture evenly over the bottom of the prepared pan.
  4. Drain one (20 ounce) can of pineapple chunks, reserving ¾ cup of the juice. Arrange the drained pineapple evenly over the sugar mixture.
  5. Pat ½ cup (70g) maraschino cherries dry and arrange them over the pineapple.
  6. In a microwave-safe bowl, combine 6 tablespoons (85g) cold unsalted butter, cut into pieces, and 6 ounces (170g) of white chocolate chips.
  7. Microwave on high in 30 second intervals, stirring after each, until melted and smooth. Set aside.
  8. In a large bowl, combine one (15.25 ounce) box of white cake mix, ¾ cup reserved pineapple juice, 3 large eggs, 1 teaspoon vanilla extract, and the melted white chocolate-butter mixture.
  9. Mix on low speed for 1 minute, scraping down the sides of the bowl as needed.
  10. Increase speed to medium and beat for 2 minutes, or until the batter is smooth and well combined.
  11. Pour the batter evenly over the pineapple and cherries in the prepared pan.
  12. Bake for 43-48 minutes, or until a wooden skewer inserted into the center comes out clean.
  13. Let the cake cool in the pan for 10 minutes.
  14. Run a knife around the edges of the pan to loosen the cake.
  15. Invert the cake onto a serving platter so the pineapple and cherries are on top.
  16. Serve warm and enjoy! Store leftover cake at room temperature for up to 3 days.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

138g

Fat

33g

Carbs

13g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation For Large Groups Desserts Easy Cakes Number Of Servings 4 Hours Or Less