Skip to Content

Pineapple Upside-Down Cake

This is an old standby recipe that I’ve been making for many years. If you never have before, try making it with fresh golden pineapple instead of canned pineapple; the difference is worlds apart.

Cream well

1 cups sugar
½ cup butter

2 eggs, one at a time, beating well after each addition
1 tsp vanilla extract

Sift together
1 ½ cups cake flour
1 tsp baking powder

Fold in the dry ingredients in three equal portions, alternately with
½ cup whole milk, in 2 equal portions. Always begin and end with dry ingredients.

In the bottom of a greased 9 inch square pan, arrange in a single layer
2 cups fresh pineapple cut in bite size pieces

Sprinkle ¼ cup raisins over the pineapple if desired.

In a small saucepan combine

4 tbsp butter
1/2 cup brown sugar

Cook to boiling. Pour evenly over the pineapple in the bottom of the baking dish.

Spoon the batter evenly over the pineapple.
Bake for approximately 30-40 minutes at 325 degrees F or until a toothpick inserted in the center comes out clean.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

John Hebb

Sunday 19th of July 2020

Is this cake supposed to be inverted after it comes out of the oven?

John Hebb

Sunday 19th of July 2020

I’ll answer my own question. Yes! The cake needs to be inverted just a short time after it comes out of the oven. I happened to make this cake in a 9 x 13 inch glass dish. When I went to invert it, I placed a piece of tinfoil on a small baking sheet and laid it upside down on top the glass dish, held the glass dish and baking sheet tighly together and carefully but quickly turned it over and let it sit a few minutes. Note: likely not all the pieces of pineapple will drop back into place on top on the cake; mine didn’t (even thugh I greased the baking dish well). So, I carefully lifted the glass baking dish up and off the cake and with a fork simply replaced the pineapple pieces that were still stuck to the baking dish, into their appropriate place on the cake. Looked perfect. I did use small small dried cranberries (just a few - maybe one or two between each piece of pineapple) and this made it a pretty red and yellow color. It makes a wonderfuly looking and tasting dessert. Moist on it own. We dropped a dollop of whipped cream on each piece when serving.

Barry C. Parsons

Saturday 22nd of December 2012

Wouldn't really work in a bundt pan. It's meant for a flat bottomed pan.


Friday 21st of December 2012

I was wondering how this cake would hold up to baking in a bundt or molded pudding pan? I wanted something a little festive and I'm picturing it with red and green cherries with the pineapple slices



Friday 21st of December 2012

Can this be done in a bundt pan? I'm looking for something festive for Christmas day. I am picturing this with red and green cherries in between the pineapple slices.


Thursday 5th of April 2012

How long do you leave the cake in the pan to cool before turning it out onto a plate?

Barry C. Parsons

Saturday 21st of April 2012

Just a few minutes.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Sharing is Caring

Help spread the word. You're awesome for doing it!