Pineapple Upside Down Cake

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  • Approximate Yield: 10 – 8” cakes
  • 4th of July & Summer Ring Cakes, Loaf Cakes & Muffins
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BakeMark Products Used

Westco ultra rich creme cake mix (#11644 1/50 lb)
Westco hun-e-karml glaze (#08010 1/34 lb)
Westco neutral sparkle glaze (#08017 1/22 lb)
Bakesense 10” white cake circle waxed (#11622 100 ct)

Alternate Products Used

Westco vanilla creme cake mix (#38260 1/50 lb)



Mix the batter following the directions provided on the bag of Westco Ultra Rich Crème Cake Mix for a small batch.


Coat 8” cake pans well with Westco Hun-E-Karml Glaze. Place 6 pineapple slices around the edges of each coated pan. Place one slice in the middle. In the center of each pineapple slice place a ½ maraschino cherry cut side up.

Scale and deposit 14 oz. of prepared batter into the coated pan.


Bake at 330-365°F for 25-30 minutes or until internal temperature reaches 205°F. Immediately upon removing from the oven turn the pan upside down very CAREFULLY on a paper lined baking tray. Leave the pan on for one minute before carefully removing it.


Before the cakes cool completely remove them from the tray and place them on BakeSense 10” White Cake Circle Waxed. Brush the cakes with Westco Neutral Sparkle Glaze for extra eye appeal and for maximum shelf life.

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