Pineapple Upside-Down Cake

Yield – Two 9-inch cakes

Cook Time – 40 minutes


  • 1½ cups Pineapple Coconut Sparkling ICE
  • 1 box yellow cake mix
  • 1 pineapple, cored and sliced
  • 1 stick of unsalted butter
  • 1 cup brown sugar or ½ cup Splenda Brown Sugar Blend


  1. Preheat oven to 350 degrees.
  2. Line the bottoms of two 9-inch cake pans with parchment paper and grease the sides and bottom with cooking spray.
  3. Mix one box of yellow cake mix with Sparkling ICE Pineapple Coconut until smooth.  (Omit all ingredients that the cake box tells you to use i.e. eggs, oil, and water).
  4. In a large frying pan melt the butter and add the brown sugar. A caramel-like sauce will begin to form.
  5. When the sugar is dissolved, add the pineapples and cook on medium heat for 3-5 minutes.
  6. Arrange the pineapples so they cover the entire bottom of the cake pan.
  7. Evenly pour the caramel sauce over the pineapples to cover the bottom.
  8. Pour the cake batter on top of the pineapples and place in the oven for 30-35 minutes or until a cake tester comes out clean.
  9. Cool in cake pan for 15-20 minutes on a wire rack.
  10.  Carefully flip onto a serving dish, pineapple side up.

Serve warm or room temperature.