Pineapple Upside Down Cake

Catherine Cappiello Pappas


This is a quick and light summery dessert!


★★★★★ 1 vote

10 Min
35 Min


Add to Grocery List

  • 20 oz. can(s)
    pineapple chunks in heavy syrup
  • 3 Tbsp
  • ½ c
    brown sugar
  • ·
    for the cake:
  • 1 c
  • 3
  • 1 tsp
    vanilla extract
  • 1 c
    reserved pineapple juice
  • 2 Tbsp
  • 3 1/2 c
  • 2 tsp
    baking powder
  • 1/2 c
    sour cream

How to Make Pineapple Upside Down Cake


  1. Preheat Oven 350 degrees:

    Melt the butter with the brown sugar. Distribute the pineapple chunks on the bottom of the baking pan. Cover the pineapples with the melted butter and brown sugar.

    In a bowl, combine the flour and baking powder.

    In a mix master combine the butter and sugar; then add the eggs, sour cream, vanilla extract and reserved pineapple juice.

    Distribute the batter over the pineapple chunks (I used a 9 x 12 baking pan, you may use a smaller baking pan and adjust the cooking time).

    Bake 35 – 40 minutes or until the toothpick test comes out clean.

Printable Recipe Card

About Pineapple Upside Down Cake

Course/Dish: Cakes

Show 2 Comments & Reviews

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