Pineapple Brown Sugar Pound Cake Upside Down

Nancy Allen


This cake is so good, I like mine warm with a scoop of ice cream.

★★★★★ 1 vote
12 squares depending on size
25 Min
1 Hr 10 Min


2 c
brown sugar, firmly packed
1 c
white sugar
1 c
2 sticks unsalted butter
1/4 c
veg. shortening
5 large
1/2 Tbsp
baking powder
3 c
cake flour
1 c
1 Tbsp
pure vanilla extract
1 can(s)
15oz. crushed pineapple
1/4 c
brown sugar, firmly packed
1/2 stick
butter, unsalted butter


1Preheat oven to 350. Cake-Combine the brown & white sugar in you large bowl of your kitchen aid mixer. Then add the 2 sticks of soft butter and shortening and beat until is is creamy.
2Add the eggs one at a time, beating well after each addition. In another large bowl, sift together the baking powder and flour 3 times. Add the flour mixture alternately with the milk, beginning and ending with the flour and add the vanilla and combine.
3For this cake you can use a 13 or 15 inch baking dish sprayed with pam. In the oven melt the 1/2 stick of butter in the dish. Now add your pineapple and brown sugar and pour your cake batter over pineapple mixture. Bake for 1 hour 10 minutes, more or less time depending on how your oven cooks. Test cake in the middle with a wooden skewer or toothpick. Remove from oven and let cool 10 or so minutes then loosen sides of cake with knife place cookie sheet over top of cake & flip it carefully. Let cool or warm before slicing depending how you like your cake.

About Pineapple Brown Sugar Pound Cake Upside Down

Course/Dish: Cakes
Main Ingredient: Eggs
Regional Style: American