Mom Sykes’ Pineapple Upside-down Cake (Doubled)

Mom Sykes’ Pineapple Upside-down Cake (doubled) Recipe

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Gail Sykes


This is a family favorite. My son requested this for his birthday.


★★★★★ 2 votes

30 Min


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  • 2 can(s)
    pineapple rings
  • 1 jar(s)
    maraschino cherries
  • 1 1/2 c
    brown sugar, lightly packed
  • 4 Tbsp
  • 2
  • 1 c
  • 2 c
    sifted flour
  • 2 tsp
    heaping, baking powder
  • 1 c
  • 1 tsp
    vanilla extract

How to Make Mom Sykes’ Pineapple Upside-down Cake (Doubled)


  1. Drain pineapple and cherries.
  2. Put brown sugar and butter in 9 x 13 glass baking pan and put on stove (or in microwave) and melt. Arrange fruit on top of butter and sugar, set aside.
  3. In bowl, beat egg, add sugar and beat well. Mix sifted flour, baking powder and add alternately with milk to egg and sugar mixture. (Always add flour last and first.) Add vanilla.
  4. Pour over fruit and bake @ 375° for somewhere around 30 Minutes. Test cake by seeing if center of cake springs back.
  5. This is very important: Remove from pan immediately (or you’ll never get it out).
  6. Serve with Whipped Cream

Printable Recipe Card

About Mom Sykes’ Pineapple Upside-down Cake (Doubled)

Course/Dish: Cakes

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