Pineapple Upside-Down Cake (Half Recipe – Small Springform Pan)

Pineapple Upside-Down Cake (Half Recipe – Small Springform Pan)

Serves: 4–5

Pan: 6-inch springform pan

(Important: wrap pan tightly with foil to prevent leaks)

Ingredients

  • Topping
  • 2 Tbsp butter, melted
  • ⅓ cup brown sugar (packed)
  • ½ can (10 oz) pineapple slices, drained
  • Maraschino cherries (optional)

Cake

  • ½ box yellow cake mix
  • Eggs, oil, and water halved per box directions
  • Replace 2 Tbsp water with pineapple juice (from the can)
  • Instructions
  • Preheat oven to 350°F.

Prep pan:

Wrap the outside bottom and sides of the springform pan with 2 layers of heavy-duty foil.

Make topping:

Pour melted butter into the pan.

Sprinkle brown sugar evenly over butter.

Arrange pineapple slices and cherries on top.

Mix cake batter using half the box ingredients, swapping in pineapple juice.

Pour batter gently over fruit (do not mix).

Bake uncovered for 35–40 minutes, until a toothpick comes out clean.

Cool 10 minutes, then:

Run a knife around the edge

Release the springform ring

Invert carefully onto a plate

Pro Tips (Springform Success)

Place the pan on a rimmed baking sheet just in case.

If the top browns too fast, loosely tent with foil.

Let it rest before flipping—too hot = topping slide.

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