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Pineapple Upside- Down Coffee Cake


Each Serving:
Calories: 400
Fat: 20 g
Carb: 60 g
Fiber: 1 g
Protein: 5 g

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  • 1/2 cup (1 stick) butter
  • 1 cup packed brown sugar
  • 12 canned pineapple rings in juice
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1/2 cup milk
  • 1 tsp vanilla
  • vanilla greek yogurt or sweetened whipped cream (optional)


Servings 12
Preparation time 25mins
Cooking time 60mins


Step 1

1. Heat oven to 350 F. Butter bottom and sides of a baking pan. Line bottom of pan with parchment paper; set pan aside. For pineapple topping, melt 1/2 cup butter in a medium saucepan over low heat. Stir in 1 cup brown sugar. Bring to boiling over medium heat, stirring frequently. Pour into prepared pan. Drain pineapple rings, reserving 1/2 cup juice. Fit 12 rings into bottom of pan.
2. In a medium bowl, whisk together flour, baking powder, salt and nutmeg. In a large mixing bowl beat softened butter, granulated sugar, and 1/2 cup brown sugar with electric mixer on medium speed for 2 mins, scraping sides of bowl occasionally. Add eggs; beat until combined. On low speed, beat in half the flour mixture. Pour in reserved 1/2 cup pineapple juice and milk; beat until combined. Beat in remaining flour mixture and vanilla.
3. Spread batter carefully over pineapple slices in pan. Bake 35 to 40 mins or until toothpick inserted near center comes out clean, Cool in pan on wire rack 10 mins. Place a serving tray over coffee cake; carefully invert. If any pineapple sticks to pan, gently replace on cake top.
4. Serve warm topped with yogurt or whipped topping. Store at room temperature up to 3 days.

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