Bisquick Pineapple Upside Down Cake That’s Quick and Delicious
Bisquick Pineapple Upside Down Cake a retro dessert that’s easy to make, totally delicious, and always a showstopper.
If you’ve never made this classic Bisquick recipe before, you’re in for a sweet surprise. It’s buttery, fruity, and caramelized to perfection… all with the help of a shortcut mix!
Learn how to get that golden, gooey topping and fluffy cake texture without spending hours in the kitchen using Bisquick, canned pineapple, and a handful of pantry staples.
Whether you’re baking for a holiday, a potluck, or just a cozy night at home, this easy dessert is sure to steal the spotlight.
Don’t forget to scroll to the bottom of the post to grab the printable recipe card!
Grease the sides of your pan. Even though the bottom has butter, a quick swipe of non-stick spray on the sides helps the cake release cleanly.
Start by placing ¼ cup of butter in the bottom of an 8-inch round baking pan and popping it into your cold oven. As the oven preheats to 350°F, the butter will melt—this takes about 5–7 minutes. Once it’s melted, pull the pan out and let the oven finish preheating.
Now for the sweet, sticky base: sprinkle ¼ cup of packed brown sugar over the melted butter.
Arrange your drained pineapple slices in a single layer right on top. If you’ve got any gaps, slice a few rings to fit.
Be sure to drain the pineapple and cherries well. Too much liquid can make the cake soggy or prevent it from baking evenly.
Add maraschino cherries to the centers of the pineapples (because it’s not really pineapple upside down cake without them!), and sprinkle chopped pecans over the top for a little crunch.
In a mixing bowl, stir together 1½ cups of Bisquick and ½ cup of granulated sugar. Then add ½ cup milk, 1 egg, 2 tablespoons of vegetable oil, and 1 teaspoon of vanilla. Mix everything until it’s smooth and combined, then carefully pour that batter over your fruit in the pan.
Bake for 25–35 minutes or until a toothpick inserted in the center comes out clean.
Let the cake sit upside down for 2–3 minutes before lifting the pan—this gives the topping time to settle.
Grab a serving plate, place it upside down over the pan, and flip it! Let it sit for a couple minutes, then lift the pan off to reveal all that gooey, golden goodness.
Cool it for at least 15 minutes before serving warm—or let it cool completely if you can resist digging in right away!
Yes! Just slice it thinly and make sure it’s not too juicy. You may want to blot the slices with a paper towel first.
Absolutely. It tastes great the next day! Just cover it tightly and store it at room temp for up to 2 days, or in the fridge for up to 4.
Yes, you can! Let it cool completely, then wrap tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight.
You should flip the cake while it’s still hot or very warm, usually within a few minutes of coming out of the oven. Waiting too long allows the caramelized sugar to harden, which can cause the topping to stick to the pan.
The trick is to place your serving plate firmly on top of the pan, then quickly and confidently flip both together. Let it sit upside down for 2–3 minutes before lifting the pan—this helps the buttery topping release beautifully.
Yes! Substituting pineapple juice for water in the batter adds extra flavor and enhances that sweet, tropical taste. It’s an easy way to level up your cake without changing the texture.
GoodCook MegaGrip 8” x 8” Non-Stick Square Baking Pan with Silicone Grip Handles – Heavy-Gauge Steel Cake Pan Baking Dish for Brownies, Bread, Cake, Baked Goods
Amazon Fresh, Maraschino Cherries with Stem, 10 OzDel Monte Deluxe Gold Pineapple Slices in 100% Pineapple Juice, 20 oz Can, Canned Fruit
If you love simple, delicious desserts , you’ll want to check out these great ideas too!
- From fruity classics to rich chocolate bakes, these easy Bisquick cake recipes make dessert a total breeze.
- With just a few pantry staples, you can whip up Bisquick desserts that taste homemade and come together in no time.
- Want a fun twist on the classic? These mini pineapple upside down cakes are perfect for parties, gifting, or just a personal treat!
Bisquick Pineapple Upside Down Cake
Ingredients
- ¼ cup butter
- ¼ cup brown sugar
- 20 oz sliced pineapple drained
- 1 can maraschino cherries drained
- ¼ cup chopped pecans
- 1 ½ cups Bisquick
- ½ cup sugar
- ½ cup milk
- 1 egg
- 2 tbsp vegetable oil
- 1 tsp vanilla
Instructions
- Place butter into the bottom of an 8" round baking pan and place into the cold oven.
- Preheat oven to 350 and leave butter in the pan for about 5-7 minutes or until completely melted. Remove pan from oven and let oven preheat completely.
- Break apart packed brown sugar and sprinkle on top of melted butter.
- Add pineapple slices, keeping them in a single layer. Slice a few additional slices to fill the gaps in the pan and add the pineapple.
- Follow by adding cherries and top with pecans.
- In a mixing bowl, add Bisquick and sugar together and mix well.
- Add sugar, milk, egg, oil and vanilla and mix until combined well.
- Pour on top of pineapples in pan and bake for 25-35 minutes or until a toothpick inserted in the center comes out clean.
- When cooking is complete, remove from pan and immediately place a serving plate upside down on your pan. Turn plate and pan over and place onto a flat surface.
- Let stand for 2-3 minutes and carefully lift pan off to reveal the cake. Cool 15 minutes before serving warm, or cool completely before serving.
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