Pineapple Upside Down Cake With Bisquick

It is a must-try! Pineapple upside-down cake made with Bisquick isn’t just an easy and quick variation of the traditional cake; it’s absolutely delicious!

The batter is made up of a variety of ingredients you likely have at home. It is possible to get Bisquick in most supermarkets but if you’re unable to locate it, continue reading to learn how to make your own at your own home.

This moist and light cake is a perfect quick dessert to serve to your family and friends. It’s not surprising that this recipe has been all over the place for a lengthy time!

What You’ll Need To Create Pineapple Cake upside down with Bisquick

  • 9″ round cake Tin Non-stick, if you own it
  • Cooking spray that is non-stick, or butter to grease
  • Butter The butter that is salted is best
  • Brown Sugar
  • Pineapple slices
  • Maraschino cherries
  • The original Bisquick mix This is an already-made baking mix that is made up of flour, salt fat, and leavening. It is often used to make pancakes, muffins, and biscuits. You can buy Bisquick in the majority of supermarkets, near waffle and pancake mix.
  • Sugar
  • Whole milk or semi skimmed
  • Vegetable Oil Use a light taste oil like canola or Safflower
  • Vanilla
  • enlarge size

How to make Pineapple upside cake using Bisquick

Begin by heating your oven.

Then you will melt the butter in the oven in the pan before spreading the brown sugar evenly across the pan.

Your creativity will be revealed when you place the slices of pineapple over sugar, then put your cherries into the middle on each one.

When you’re ready to mix the batter, mix it in an adequate bowl for about four minutes. This allows air to be incorporated and make your crumb thin and airy.

Then, put the batter in a bowl and then over the cherries and pineapple.

The cake is baked for about half of an hour, or until a toothpick inserted into the cake’s center is clear.

The most terrifying part…after you’ve allowed your cake to cool for around 10 minutes, put the serving dish over the pan and quickly (and courageously) flip the plate over to make sure it’s at the bottom.

It is recommended to place the cake pan on top of the cake for a couple of minutes to allow all that brown sugar sweetness will drip down on the cake.

The most enjoyable part is getting the cake pan out and seeing that all your hard work paid off. You’ll be thrilled by your delicious pineapple cake adorned with cherries from maraschino!

Strategies for Making the Pineapple Upside Down Cake

Utilizing a non-stick cake pan will aid in ensuring that the cake is able to slide effortlessly.

Let the cake cool for around 10-15 minutes within the cake pan prior to taking it off onto an uncooked plate. You must ensure that the cake is cool enough to stay intact, but it doesn’t completely cool since it’s difficult to take off at that moment.

I don’t have Bisquick. What can I do?

It’s actually quite simple and simple making your own homemade Bisquick mixes. If you are unable to find the commercially-produced version that is easier to make, then making your own is entirely feasible.

To mix the ingredients make the mix, combine it into the bowl of the food processor:

  • 6 cups all-purpose flour
  • Three tablespoons of baking powder
  • 1 tablespoon salt
  • 1 cup of vegetable shortening cubed (you could also use it as an alternative to shortening)

Blend using a food processor till the mix is like fine crumb (like cake mix or cornmeal).

You can preserve the home-cooked Bisquick inside an airtight container inside the refrigerator until 3 months.

Can I bake other upside-down cakes in the same manner?

Absolutely! It is possible to make this with pears, bananas or raspberries. I’ve also tried sprinkles of pecans on the inside of my tin to give it some extra crunch.

Play around with your tastes until you discover one that you really like!

How can I preserve a cake that is upside down?

The upside-down pineapple cake will last longer in the refrigerator. Simply cover the cake with plastic wrap to ensure it isn’t stuck to the pineapple or brown sugar topper. You can also ‘tent’ the wrap by putting toothpicks into the cake, and then drape plastic wrap on top of them.

The cake will be stored in the refrigerator for up to 3 days.

Enjoy a trip down memory lane and try this upside-down pineapple cake by using Bisquick today!

Making Pineapple upside cake with Bisquick Step by Step

Step 1: Gather the dry ingredients and prepare your oven for 350 F.

Step 2: Put the butter in a 9″ round pan, then place it in the oven. The butter will melt.

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

Step 3: Take your slices of pineapple and arrange they in an even layer, over the sugar/butter mix.

Place a cherry in the middle of each slice of pineapple.

Step 4: Mix all the ingredients for approximately 4 minutes until everything is smooth and incorporated.

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

The cake will turn brown, and you’ll know that it’s been baked when you put an uncooked toothpick in the middle, and it emerges clear.

Step 6: Leave the cake in the pan for five minutes. After that, place a plate over the pan and flip the pan upside down. Take the pan off gently.

Let the cake sit for 30 minutes prior to serving.

Step 7: Serve and Enjoy!

Pineapple cake upside down with Bisquick

This simple upside-down pineapple cake made with Bisquick is the delicious dessert that is perfect for any season!


  • 1/4 cup butter
  • 1/4 cup brown sugar packed
  • 1 can (8 8 oz) pineapple slices drain and cut into halves
  • Maraschino cherries, if desired
  • 1 1/2 cups Original Bisquick mix
  • 1/2 cup of sugar granulated
  • 1/2 cup of milk or water
  • 2 tablespoons vegetable oils
  • 1 teaspoon vanilla
  • 1 egg


  • Preheat your oven up to 325 F.
  • Pour the butter into the round pan of 9 inches and place it in the oven. The butter will melt.
  • Take the pan out of the oven, and sprinkle the brown sugar on top of the butter.
  • Cut your slices of pineapple and place the slices in one layer over the sugar/butter mix.
  • Place a cherry in the center of each slice.
  • The bowl that you use for the electric mixer, mix the remaining ingredients for around 4 minutes or until it is smooth and well combined.
  • Spread the mixture over cherries and pineapple to bake for between 30 and 35 minutes.
  • The cake will turn brown, and you’ll be able to tell it’s done when you stick a toothpick inside the cake, and it emerges clear.
  • The cake should remain inside the cake pan for five minutes. Place a serving dish on top of the pan, and then turn the pan upside down. Take the pan off gently.
  • Let the cake sit for 30 minutes prior to serving.

Place the cake wrapped in plastic wrap and stored in the refrigerator for 3 days.

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