Mom's Pineapple Upside Down Cake

Mom's Pineapple Upside Down Cake Recipe

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Penny Burdge


I loved this cake as a kid - super sweet and gooey - you might want to cut back the sugar!

★★★★★ 2 votes
15 Min
45 Min



3 Tbsp
unsalted butter
1/2 c
dark brown sugar
2 Tbsp
pineapple juice
1 can(s)
pineapple chunks (20 oz. can)


1/2 c
1/3 c
1 large
1 tsp
pure vanilla extract
1 c
all purpose flour
1 1/4 tsp
baking powder
1/4 tsp
1/2 c
pineapple juice


1Drain the pineapple and save the juice. Turn the oven on to 350 degrees F. Put the butter in a 9" x 9" pan and slip it in the oven until it melts. Add the brown sugar, 2 tablespoons of pineapple juice and the pineapple chunks. Stir it all up.
2Cream the Crisco with the sugar. Add the egg and vanilla extract and beat until fluffy.
3Whisk together the flour, baking powder and salt. Add these dry ingredients alternately with the 1/2 c pineapple juice to the creamed mixture. Beat until smooth.
4Pour batter over the pineapple in the baking dish. Bake at 350 degrees F for 40-45 minutes. When the cake is done, immediately invert it onto a serving plate. This cake is best served warm.

About Mom's Pineapple Upside Down Cake

Course/Dish: Cakes