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


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  • 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

How to Make Pineapple Brown Sugar Pound Cake Upside Down


  1. Preheat 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.
  2. Add 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.
  3. For 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.

Printable Recipe Card

About Pineapple Brown Sugar Pound Cake Upside Down

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

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