Pumpkin Pineapple Upside Down Cake
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5 from 1 vote

Pumpkin Pineapple Upside Down Cake

Pumpkin Pineapple Upside Down Cake has only 5 ingredients but boy does it look AND taste impressive! It's a fall twist on a classic dessert!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: Pumpkin Pineapple Upside Down Cake
Servings: 6
Calories: 150kcal
Author: Brandie @ The Country Cook


  • 1/2 cup brown sugar packed
  • 1 20 oz can pineapple slices drain well
  • 1 small jar maraschino cherries
  • 2 packets Martha White Pumpkin Spice Muffin Mix
  • 1 1/2 cups milk


  • Preheat oven to 425f degrees.
  • Spray a 9-inch round baking dish with non-stick cooking spray.
  • Sprinkle 1/2 cup brown sugar into the bottom of the baking dish.
  • Layer 7 pineapple slices on top of the brown sugar layer.
  • Place one maraschino cherry into the center of each pineapple slice.
  • In a bowl, combine both packets of muffin mix with milk. Stir together well.
  • Then pour muffin batter on top of pineapple layer.
  • Bake for about 25-30 minutes (until a toothpick inserted comes out clean.)
  • Allow to cool completely before inverting the pan onto a large serving plate.
  • Slice and serve!


Calories: 150kcal | Carbohydrates: 32g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 34mg | Potassium: 175mg | Sugar: 31g | Vitamin A: 125IU | Vitamin C: 5.4mg | Calcium: 96mg | Iron: 0.3mg