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Pineapple Upside Down Cake

User Rating 3 Star Rating (10 Reviews)


Pineapple Upside Down Cake
This classic cake is made with pineapple, maraschino 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.

Pineapple Desserts
Judy's Pineapple Cake
Pineapple Skillet Cake
Pineapple Meringue Pie
Pineapple Chess Pie
Pineapple Coffee Cake
Pineapple Muffins
Hummingbird Cake
Pineapple Nut Quick Bread


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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