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Pineapple Upside-Down Cake, The Easy Way

Pineapple Upside-Down Cake, The Easy Way

Throwback Thursday wouldn't be complete without a classic, old-school pineapple upside-down cake! Now you know chef Joshna Maharaj is all about cooking from scratch — but sometimes, the half-made homemade just has to happen.

Old-school pineapple upside down cake


1 box vanilla cake mix
1 large can (28 oz) chunked pineapple in syrup
1 box instant vanilla pudding mix, prepared as per package instructions
1 stick (225 g) cream cheese, softened


  1. Grease a 9-inch circle cake pan and line the bottom with parchment paper.
  2. Bake cake as directed on box. Once out of oven, turn out onto a plate and poke holes with a skewer throughout top of cake.
  3. Pour all contents of canned pineapple onto cake so that juice seeps in. Let soak in completely.
  4. Mix softened cream cheese with vanilla pudding and spead on top of pineapple.
  5. Garnish with large toasted coconut flakes and maraschino cherries.


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