Pineapple Upsidedown Cake

Linda Hall Recipe

By Linda Hall foodhoarder

30 Min
55 Min

You can rub the baking pan with butter before you sprinkle in the brown sugar or spray with pam

pinch tips: How to Peel Potatoes


1/2 c
brown sugar, light
1/4 c
butter, melted
1 20 oz can(s)
sliced pineapple, drained
maraschino cherries
2 c
all purpose flour
1 1/2 c
1 stick
softened butter
1 1 /4 c
2 tsp
baking powder
3/4 tsp
2 large
1/2 tsp

Directions Step-By-Step

Heat oven to 350 degrees
Sprinkle 1/2 cup light brown sugar in bottom a 9 inch
round cake pan, pour 1/4 cup melted butter over the
brown sugar. Arrange whole pineapple rings in a circle with one ring in the center, fill each ring with a maraschino cherry.
In a large bowl combine the remaining ingredients and blend on low speed for one minute scraping bowl often. Beat on high speed for 3 minutes scraping bowl occasionally. Pour batter over pineapple rings and bake at 350 degrees for 50 -55 minutes until toothpick comes out clean
Immediately turn pan upside down on a serving plate.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American

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Sharon Doane LukesMimi
Jun 22, 2012
I have been searching for this reciipe for a week, & now it's here!!! Thanks for sharing!!
Pat Harmon pwharmon
Jul 12, 2012
I just put this cake in the oven but it looks like a lot of batter for a 9" cake pan. I went over the recipe twice, now I'm just crossing my fingers.
Jill Ribeiro jepfla33
Aug 7, 2012
Oh my gosh, this is DELISH!!! Before I baked this I read the reviews. I used a 13x9 glass pyrex dish and it was perfect. The cake is so very moist and melt in your mouth! I have had such a taste for Pineapple upsidown. I will always use this recipe. thank you!
Jill Ribeiro jepfla33
Aug 7, 2012
I tried this recipe and say it's Family Tested & Approved!
V Marie Lee VMarieLee
Aug 22, 2012
I've been wanting to make one of these for a couple of weeks. Now that I've found your recipe for it, I think I'll go ahead and make it. Thanks for sharing!
Mary Gonzalez margoz
Feb 15, 2013
Made this last night but it tasted kind of rubbery. Not sure what I did wrong but the flavor was on the bland side. I had to "add" an additional brown sugar and butter glaze once I turned it over as it was too dry. The only thing I can think of that I did differently was that I used cake flour instead of all purpose flour. But that shouldn't have made that much of a difference. Sorry. I'll keep looking.
Linda Hall foodhoarder
Feb 26, 2013
I think cake flour may not be right for this recipe,
also make sure the pineapple is drained well, too much
moisture will affect the outcome, you can brown the drained
pineapple rings in butter which adds a little carmelization
and ups the flavor intensity a bit.
Mary Gonzalez margoz
Feb 27, 2013
Linda Hall: Thank you for the pointers. I'll give it another try, using your method. Will post the outcome ;)