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Easy Pineapple Upside Down Cake


This is a quick and easy recipe for a wonderfully tasty pineapple upside down cake.

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  • For the Pineapple Cake Top
  • 1 8-oz can of pineapple slices
  • Maraschino cherries (Optional)
  • 2 Tbsp butter or margarine
  • 1/2 cup of packed brown sugar
  • For the Cake Batter
  • 1 1/2 cups all purpose flour
  • 1/3 cup shortening
  • 1 1/2 tsp baking powder
  • 3/4 cup granulated sugar
  • 1 1/2 tsp vanilla
  • 1 egg



Step 1

Pineapple Cake Top

1. Drain the pineapple and reserve the liquid. Cut the slices in half if desired.
2. Melt butter in a small bowl and add brown sugar and 1 Tbsp of the reserved juice, then mix.
3. Spread the brown sugar mixture in the bottom of a 9 x 1/2" round baking dish and arrange the pineapple slices and cherries in the pan.

Cake Batter

4. Beat the sugar and shortening together and then beat in the egg and vanilla.
5. Add 2/3 cup of the reserved liquid (If you don't have enough liquid add water to the remaining liquid until you get 2/3 of a cup)and mix.
6. Add flour and baking powder and mix well.
7. Spread in the pan over pineapples and bake at 350F for 30-40 minutes or until a toothpick in center comes out clean.
8. Cool for 5-10 minutes
9. Invert onto a plate.


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