Linda Hall Recipe

Pineapple Upsidedown Cake

By Linda Hall foodhoarder

Recipe Rating:
 4 Ratings
Prep Time:
Cook Time:
Cooking Method:

Linda's Story

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


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

  • Comments

  • 1-5 of 8
  • 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!