Charlotte’s Favorite Pineapple Upside Down Cake

Chef Charlotte has come a long way in the kitchen!

When she was two, she began food therapy classes to help overcome some texture issues.

Our amazing Therapist, Miss Missy, suggested that we involve her in the cooking process so that she could see how food was made.

Ever since, Charlotte has been Mama’s little sous chef.

One of the first things she made was Pineapple Upside Down Cake. We found the recipe in a cookbook I bought at a garage sale! I bet this cake from “Betty Crocker’s Cake and Frosting Mix Cookbook” tastes just as yummy as it did over 60 years ago!

Charlotte’s Favorite Pineapple Upside Down Cake

5 from 1 vote
Recipe by Betty Crocker Course: DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • 1/4 cup butter, melted

  • 1/2 cup brown sugar, packed

  • 1 can pineapple slices, drained

  • maraschino cherries

  • 1 box Betty Crocker cake mix, and necessary ingredients


  • Preheat oven to 350°. Melt butter in microwave and place in an 8x8x2 inch pan.
  • Sprinkle brown sugar evenly over the butter.
  • Arrange pineapple slices over sugar mixture and decorate with cherries.
  • Prepare cake mix as directed on the package. Pour half the batter evenly over the fruit in the pan.
  • Bake about 40 minutes or until wooden pick comes out clean. Flip over cake onto serving tray and serve warm.


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