Old Fashioned Pineapple Upside Down Cake

Elaine Bovender


This is an older recipe that makes a moist, buttery and delicious cake.


★★★★★ 1 vote

Serves 6 to 8, depending on serving size
10 Min
30 Min


  • 1 stick
    butter, melted
  • 1/2 c
    brown sugar, packed
  • 1 can(s)
    sliced pineapple, 20 ounce size
  • CAKE:

  • 1 stick
    butter, softened
  • 2 large
    eggs at room temperature
  • 3/4 c
  • 1 tsp
    pure vanilla extract
  • 1 1/2 c
    self-rising flour, sifted first, then measured
  • 1/2 c
    whole milk

How to Make Old Fashioned Pineapple Upside Down Cake


  1. Preheat oven to 350 degrees.
  2. In a cast iron skillet or other oven-proof skillet, melt one stick of butter. Remove from heat and evenly sprinkle brown sugar. Spread pineapple slices over the brown sugar. This may not take the entire can. I usually have a couple of slices left over. Set aside.
  3. Cream together softened butter, eggs, and sugar until light and fluffy. Add vanilla and mix well.
  4. Add flour alternately with milk, beginning and ending with the flour. Mix this by hand, do not use a mixer at this point. Once flour and milk have been incorporated into the creamed mixture, use the mixer for just about 10 seconds.
  5. Spoon batter over pineapples and smooth out with spatula. Bake for about 30 minutes. Remove from oven and loosen sides with a small knife. Remove cake by flipping the pan over onto a serving plate. HINT: I usually line a pizza pan with parchment paper and flip my pan over onto the pizza pan. When my cake is cooled, I carefully transfer it over to a serving plate. This reduces the chance that I'll miss the plate when flipping out of the pan.
  6. Serve warm or at room temperature. Cover with plastic wrap and store in the refrigerator.

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