Margarita Pineapple Upside Down Cake

Author: Susan Gauthier

Author: Susan Gauthier

Wonderfully Tropical and Easy Desert

Chef Tip:  “I mixed Zing Zang Brand Margarita Mix and Silver Tequila (try Hornitos 100% agave) according to the Zing Zang directions for making a margarita.  I doubled the recipe so I could sip on a margarita while the cake was baking!  It’s a perfect proportion for this cake.”

Margarita Pineapple Upside Down Cake
Fun to make, especially if you’re sipping a margarita!


  • 1-1/4 cup key lime margarita **See my tip above
  • 1 cup packed light brown sugar
  • 20 ounce can juice-packed pineapple rings, drained (reserve juice)
  • 6 ounce jar maraschino cherries without stems, drained
  • 1 package yellow cake mix
  • 1/3 cup vegetable oil
  • 3 large eggs


  • Preheat oven to 350˚. Lightly spray a 9 x 13 inch baking pan with baking spray.  In a small bowl stir together 1/4 cup of the margarita and brown sugar.  Spread this mixture over the bottom of the pan.  Arrange pineapple on top of the sugar mixture.  Place a cherry in the center of each pineapple ring.  Arrange remaining cherries between rings.
  • In a large bowl, beat together cake mix and remaining 1 cup of the margarita, oil, and eggs until smooth.  Carefully pour batter over the pineapple and cherries.
  • Bake for 40-45 minutes or until tested for doneness.  Run a sharp knife around the edges to loosen from pan.  Place a platter down on top of baking pan.  Carefully turn platter and pan over.  Allow pan to sit on top of cake for 5 minutes so the brown sugar topping can drip over the cake.  Remove pan and cool for a minimum of 30 minutes.  Once cooled, you can eat right away or refrigerate for up to 4 days.  You can serve with whipped cream if you would like.

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