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


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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

How to Make Mom's Pineapple Upside Down Cake


  • 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.

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About Mom's Pineapple Upside Down Cake

Course/Dish: Cakes

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