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Pineapple Upside Down Cake


I went over to a friends house when I was little.  Her grandma had made us cake.  Pineapple upside down cake.  Now mind you, here’s this teeny tiny lady that comes bearing a sugar encrusted cake studded with beautiful red Cherries.  STOP!  That’s where the eye candy ended and the dryness began.

I think it’s a conspiracy with the old folks.  Between the rock fruit cake and the bedazzled christmas sweaters.  Really, truly, I kid.

So, perhaps it was then that I swore that it would be my personal goal to create a moist and buttery version of this truly loved old timey cake.

Pineapple Upside Down Cake
Prep time

Cook time

Total time



“Caramel” Topping:
  • 1 can of pineapple in juice
  • 1 stick butter
  • 1 cup of brown sugar
  • 1½ cup flour
  • 2 ts baking powder
  • ½ ts salt
  • ¾ stick butter
  • ½ c granualted sugar
  • ½ c brown sugar
  • 2 eggs
  • 1 tb good vanilla
  • ½ cup juice (that the pineapple rings came in)

  1. Right in your cake pan, melt your butter and brown sugar until it begins to softly bubble.
  2. Turn off the heat and arrange your pineapple slices and dot in your cherries. Set aside.
  3. In your first bowl, sift together your flour, powder, and salt.
  4. In your second bowl, cream your butter and sugars.
  5. Crack in your eggs, one at a time, beat in between each addition.
  6. Tip in your vanilla.
  7. Slowly work in your pineapple juice.
  8. In thirds, sprinkle in your dry mixture and stop when it comes together. Some lumps are your friends.
  9. Pour the batter of your prepared caramel pan an bake at 350 for 22-24 minutes.


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One thought on “Pineapple Upside Down Cake

  • Poyraz says:

    I have made pineapple updise down cakes in the cupcake pans simple cause it is easier than a full cake! Everyone gets a piece of pineapple and a cherry and basically their own little cake. Works really well!

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