If you love pineapple upside down but want the ease of a bar, this is the perfect recipe for you! A delectable cookie crust, a rich layer of cherry preserves, and crushed pineapple baked on top? Yes, please!
Can I Turn a Pineapple Upside Down Cake Right Side Up?
I’ve been on a roll making bars ever since my friend Debby at Southern Home Express posted her simple lemon bar recipe.
I loved the idea of using a cake mix as a base for simple bars. Hey, that’s what we’re all about here at Out of the Box Baking. We’re not ashamed to say we often start with a box of cake mix!
Such is the case with this recipe. It starts with a box of yellow cake mix.
It’s Okay to use a Cake Mix!
I happened to have several jars of preserves from a specialty shop in Central Texas, so I opted to use those in place of pie filling.
Why? Why use something so sticky? Because I knew I would be covering it up with a full cup of crushed pineapple. And even though I drained that pineapple as best I could, it still had a lot of moisture in it.
To be honest, I wasn’t sure this recipe would work out, thanks to the sticky preserves and soggy pineapple. But, my goodness. . .it did! I’m so tickled with this one that I plan to make it for my family soon.
Pineapple Right Side Up Bar Ingredients
You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need. These are simple ingredients you might already have on hand. If not, they’re readily available at any grocery store.
- yellow cake mix
- large egg
- melted butter
- cherry (or strawberry) preserves
- crushed drained pineapple
That’s it! Just a few simple ingredients that are easy to find at your local grocery store.
How to Make Pineapple Right Side Up Bars
Preheat oven to 350 degrees Fahrenheit.
Prepare a 9×13-inch banking dish by spraying with vegetable oil spray and placing a piece of parchment paper inside for easy lifting.
Give it another quick spray of Baker’s Joy and set aside.
In a large mixing bowl or the bowl of a stand mixer, combine your dry cake mix, egg, and butter.
Mix until fully incorporated. It will make a pasty dough.
Press the dough into the bottom of the pan. (Make sure your dish is prepared with baking spray or butter.)
Place in preheated oven and bake for ten minutes.
Stir preserves well and soften in microwave for 10 – 15 second until smooth.
Remove baking dish from oven and spread preserves over partially baked crust.
Strain your crushed pineapple (even if you’ve already done so).
Spread pineapple over the preserves.
Place baking dish in oven and bake at 350 degrees F for 30 minutes or until the pineapple and preserves look set. They won’t turn golden brown, but you’ll definitely notice a difference in how they look, once baked.
Remove and place on a wire rack to cool.
Once dish is completely cool place in the refrigerator for a full hour to chill. Remove and prepare to cut.
Slice into squares and serve.
Serve. . .and enjoy!
Store leftovers in an airtight container in refrigerator up to five days. I don’t recommend freezing these bars.
What to Expect from These Bars
The delicious crust, the rich preserves, and the tang of the pineapple? Well, y’all. . .it’s just lovely all meshed together. Talk about a delicious dessert!
I wasn’t sure how these would turn out, but they were delicious. I got my crust layer a little thick because all of my 9×13-inch pans were already in use and I went with a slightly smaller one. Other than that, these were perfection, especially chilled. (Yum!)
I called these pineapple right-side-up bars because you don’t flip them, as you would a pineapple upside-down cake. But you still have that lovely tropical flavor.
No matter what you call them, you’re going to love them and so are your guests. They would be lovely for breakfast, for an afternoon snack, or even as a dessert after dinner.
(Pineapple desserts are especially fun in the summertime, especially with a scoop of vanilla ice cream!)
Variations on this Tropical Sweet Treat
I’m so excited about this recipe because I love the flavors in pineapple upside down cake. But you know me. . .I’m always thinking of ways to change things up.
Here are a few things I’d like to try with this pineapple bars recipe:
Coconut: I think coconut would be an amazing addition to this recipe. Sprinkle a full cup of sweetened coconut flakes on top before baking for some added flavor and texture.
Maraschino Cherries: Next time I think I’ll place maraschino cherries on top – one per bar – before baking.
Pineapple Cake Mix: I saw one of these in my local grocery store awhile back and wondered how it would taste. Maybe it’s time to find out!
Dehydrated cherries: Add a cup of dehydrated cherries to your yellow cake mix before baking. Yum!
Questions People are Asking
What can I do with the leftover pineapple juice?
If you like, you can turn it into a glaze to drizzle over the top of the bars. Add powdered sugar and a little bit of softened butter or cream cheese, if you like.
Can I use fresh pineapple?
You could but you’ll need to process it in a food processor first.
Can I use cream cheese in this recipe?
Yes! Blend softened cream cheese with the crushed pineapple. You’ll notice a difference in the final consistency, as the dish will be more “set” with the addition of cream cheese. The pineapple flavor will still come shining through but it will feel more like a cheesecake.
Other Pineapple Favorites from Out of the Box Baking
Easy Pineapple Coconut Cake: If you’re in the mood for a summery cake filled with tropical flavors, you’ve come to the right place. This delicious Pineapple Coconut Cake with Lime will make you feel like you’re on a Caribbean beach, ocean waves crashing in the background.
Pineapple Pound Cake with Berries: If you love a good pound cake but want the addition of sweet, tart pineapple, this is the recipe for you. I predict you’ll make this again and again.
Pineapple Upside Down Dump Cake: Every now and again you want something so classic, so comforting, that nothing else will do. This easy Pineapple Upside Down Dump Cake is cobbler-like in texture and it’s truly one of the most flavorful desserts you’ll ever eat.
Pineapple Upside Down Cake from a Box Mix: It’s so easy to turn a yellow cake mix into this easy Pineapple Upside Down Cake! One can of sliced pineapple rings, 1 cup of brown sugar, some maraschino cherries, and the usual ingredients for a boxed cake mix. . .and you’re good to go. Talk about an easy dessert!
Learn more about doctored cake mixes, the theme of this blog.
For the master list of all doctored cake mix recipes on this site, visit Doctored Cake Mix Recipes, Master List.
That’s it for this post, friends! I hope you enjoyed this delicious recipe.
See this recipe at
About the Author
Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.
Pineapple Right Side Up Bars
If you love pineapple upside down but want the ease of a bar, this is the perfect recipe for you! A delectable cookie crust, a rich layer of cherry preserves, and crushed pineapple baked on top? Yes, please!
Ingredients
- 1 box yellow cake mix
- 1 egg
- 1 stick (1/2 cup) melted butter
- 1 jar cherry (or strawberry) preserves
- 1 cup crushed drained pineapple
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Prepare a 9x13-inch banking dish by spraying with vegetable oil spray and placing a piece of parchment paper inside for easy lifting.
- Give it another quick spray of Baker’s Joy and set aside.
- In a large mixing bowl or the bowl of a stand mixer, combine your dry cake mix, egg, and butter.
- Mix until fully incorporated. It will make a pasty dough.
- Press the dough into the bottom of the prepared dish.
- Place in preheated oven and bake for ten minutes.
- Stir preserves well and soften in microwave for 10 - 15 second until smooth.
- Remove baking dish from oven and spread preserves over partially baked crust.
- Strain your crushed pineapple (even if you’ve already done so).
- Spread pineapple over the preserves.
- Place baking dish in oven and bake at 350 degrees F for 30 minutes or until the pineapple and preserves look set.
- Remove and place on a wire rack to cool.
- Once dish is completely cool place in the refrigerator for a full hour to chill.
- Slice into squares and serve.
- Store leftovers in an airtight container in refrigerator up to five days. I don’t recommend freezing these bars.