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Pineapple Upside Down Cake


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  • 1/3 cup Butter
  • 2/3 cup Sugar
  • 1 1/2 cups Flour
  • 2 Eggs
  • 2/3 cup Water or Milk
  • 3 tsps. Baking Powder
  • 1 tsp. Vanilla
  • 1 can Sliced Pineapple
  • Maraschino Cherries
  • 1/2 cup Butter for sauce
  • 3/4 cup Brown sugar for sauce



Step 1

Separate eggs and beat separately.

Cream butter, add sugar, beaten egg yolks and vanilla. Add dry ingredients alternately with water or milk. Lastly, add stiffly beaten egg whites.

In the pan you will bake the cake in (a large round cast iron skillet works well) melt 1/2 cup butter and 3/4 cup brown sugar.

When the butter and sugar become melted and syrupy, add slices of pineapple with marashino cherries in the middle. Pour on batter.

Bake at 325 degrees F for about 35 minutes or until the cake springs back when touched lightly near center. Remove from oven. ALLOW TO COOL FOR TEN MINUTES. Loosen cake gently from sides of pan and turn upside down onto a serving plate.

For Sauce:

1/2 Cup Butter
3/4 Cup Brown Sugar

Cooking Information:
Oven Temperature: 325°
Cooking Time: 35 minutes

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