Mom's Pineapple Upside Down Cake

Mom's Pineapple Upside Down Cake

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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)
  • CAKE

  • 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


  1. Drain 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.
  2. Cream the Crisco with the sugar. Add the egg and vanilla extract and beat until fluffy.
  3. Whisk 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.
  4. Pour 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.

Printable Recipe Card

About Mom's Pineapple Upside Down Cake

Course/Dish: Cakes

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