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Pineapple Upside Down Cake

User Rating 3 Star Rating (10 Reviews)


Pineapple Upside Down Cake
Made with pineapple, marashino cherries and pecan halves.

Cook Time: 35 minutes

Total Time: 35 minutes


  • 3 tablespoons butter
  • 3/4 cup brown sugar, firmly packed
  • 6 slices pineapple or 1 can (20 ounces) can of drained pineapple chunks
  • maraschino cherries
  • pecan halves
  • .
  • Cake
  • .
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk


In a 9-inch square cake pan, melt butter; sprinkle with brown sugar. Arrange pineapple and cherries and nut halves on sugar, making a design.

Make cake batter.
Cream 1/2 cup butter; gradually add 1/2 cup sugar and beat until light and fluffy. Add egg and beat well. Add sifted dry ingredients alternately with the milk; beat until smooth, ending with dry ingredients. Pour over pineapple design. Bake at 375° for about 35 minutes. Let cake cool for about 5 minutes before turning out onto a serving plate. Serve warm with whipped cream, if desired.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Pineapple Upside Down Cake, Member JannForrest

I just made this & it is great. The batter consistency was just right & I think that was because of using butter instead of oil. This will be a favorite of mine when I don't use a cake mix instead.

0 out of 0 people found this helpful.

See all 10 reviews

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