Pineapple Upside Down Cake With Bisquick

This Pineapple Upside Down Cake with Bisquick is not only a super easy version of the classic cake, but it is also unbelievably delicious!

The batter contains a lot of things you probably already have in your cupboards at home.  You can usually find Bisquick in most grocery stores but if you can’t get your hands on it, read on to find out how you can make your own version at home.

This light and moist cake is a great quick dessert to make for both family and company.  It’s no surprise that this recipe has been around for such a long time!

What You’ll Need to Make Pineapple Upside Down Cake With Bisquick

• 9” round cake tin, non-stick if you have it
• Non-stick cooking spray or butter for greasing
• Butter – unsalted works best
• Brown Sugar
• Pineapple slices
• Maraschino cherries
• Original Bisquick mix – this is a premade baking mix that contains flour, salt, fat and leavening.  It’s often used for making muffins, pancakes, and biscuits.  You can find Bisquick in most grocery stores near the pancake and waffle mixes.
• Sugar
• Milk – I use whole milk or 2%
• Vegetable Oil – use a mild tasting oil such as canola or safflower
• Vanilla
• Egg – large size

How to Make Pineapple Upside Down Cake Using Bisquick 

Start by preheating your oven.

Next, melt the butter in the pan in the oven and then sprinkle the brown sugar evenly over the pan.  

Your creative side comes in next when you arrange the pineapple slices over the sugar and place the cherries in the center of each slice.  

Moving on to the batter, you’ll mix it up in a medium-sized bowl for a good 4 minutes.  This helps to incorporate air so your crumb will be light and airy.

Finally, you’ll pour the finished batter over the pineapple and cherries. 

The cake will bake for half an hour in the oven or until a toothpick inserted in the center comes out clean.

Now here’s the scariest part…after you’ve let your cake cool for about 10 minutes, place a serving plate over your pan, and swiftly (and bravely) flip the plate over so it’s now on the bottom.

You’ll want to leave the cake pan over the cake for a few minutes so all of that melted brown sugar goodness can drip back down onto the cake.  

The best part is removing the cake pan and seeing how all of your efforts paid off.  You’ll be delighted with your cheerful pineapple cake studded with maraschino cherries!

Tips for Making Pineapple Upside Down Cake

Using a non-stick pan will help to make sure that your cake slides out with ease.

Let your cake cool for about 10 minutes in the pan before turning it out onto a plate.  You want to make sure that the cake has cooled enough so it will stay together but doesn’t cool completely as it would be difficult to remove at that point.

I don’t have any Bisquick. Can I make my own?

It’s actually very quick and easy to make your own Bisquick mix at home.  If you can’t find the store-bought kind, which is even easier, then making your own is totally possible.

To make the mix, combine in the bowl of a food processor:

• 6 cups all-purpose flour
• 3 tablespoons baking powder
• 1 tablespoon salt
• 1 cup vegetable shortening, cubed (you can also use a shortening substitute)

Pulse in a food processor until the mixture resembles fine crumbs (like cornmeal or cake mix).  

You can store your homemade Bisquick in an airtight container in the fridge for up to 3 months.

Can I make other upside-down cakes in the same way?

Absolutely!  You could try making it with bananas, pears, or raspberries.  I’ve also tried sprinkling some pecans onto the bottom of my tin for some added crunch.  

Go ahead and play around with your flavors until you find one you really love!

How do I store an upside-down cake?

Upside-down pineapple cake keeps best in the fridge.  Loosely cover your cake with plastic wrap so it doesn’t stick to the pineapple and brown sugar topping.  You can even ‘tent’ the plastic wrap by inserting toothpicks into your cake and draping the wrap over them.

The cake will keep in the fridge for up to 3 days.

Take a trip down memory lane and enjoy this upside-down pineapple cake with Bisquick today!

Making Pineapple Upside Down Cake With Bisquick – Step By Step

Step 1: Gather your dry ingredients and heat your oven to 350 F.

Step 2: Put the butter into a 9 inch round pan and pop it into the oven.  Let the butter melt.  

Remove the pan from the oven and sprinkle the brown sugar over the butter.

Step 3: Take your pineapple slices and arrange them in a single layer over the sugar/butter mixture.  

Place a cherry into the center of each pineapple slice.

Step 4: Mix together the remaining ingredients for about 4 minutes until everything is light and combined.

Step 5: Pour the batter over the pineapple and cherries and bake in the oven for 30–35 minutes.

The cake will brown and you’ll know it’s finished when you insert a toothpick into the center and it comes out clean.

Step 6: Leave the cake in the pan for 5 minutes.  Then place a serving plate over the pan and turn the pan over.  Gently remove the pan.

Let the cake cool 30 minutes before serving.

Step 7: Serve and enjoy!

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