Pineapple Upsidedown Cake

Recipe Rating:
 4 Ratings
Serves: 8
Prep Time:
Cook Time:
Cooking Method: Bake


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

The Cook

Linda Hall Recipe
Lightly Salted
Bellingham, WA (pop. 80,885)
Member Since Jun 2012
Linda's notes for this recipe:
You can rub the baking pan with butter before you sprinkle in the brown sugar or spray with pam
Make it Your Way...

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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


1-5 of 8 comments

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user Sharon Doane LukesMimi - Jun 22, 2012
I have been searching for this reciipe for a week, & now it's here!!! Thanks for sharing!!
user 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.
user 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!
user Jill Ribeiro jepfla33 - Aug 7, 2012
I tried this recipe and say it's Family Tested & Approved!
user 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!

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