Like Mom's Pineapple Upside Down Cake

Total Time
55mins
Prep 20 mins
Cook 35 mins

My mom made the best pineapple upside down cake and unfortunately no one in the family has the recipe. I found this recipe on the internet somewhere, and its taste like my Mom's recipe. It is so yummy and no yellow cake mix. Note: This was edited from when it was first posted, I accidently added all the butter with the brown sugar for top coating.

Ingredients Nutrition

Directions

  1. Use a 9 or 10 inch cast iron skillet or pan.
  2. Melt 1/4 cup of the butter over low heat in skillet, add brown sugar make sure evenly coats bottom.
  3. Take pan off of the heat, arrange pineapple slices on top of brown sugar.
  4. In a large bowl, cream other 1/4 cup of butter with the sugar. Add eggs, one at a time, mix until blended. Add juice, milk if using, and vanilla. Beat until sugar is well dissolved.
  5. Sift flour, baking powder and salt and mix with the egg mixture until well blended.
  6. Pour batter into the skillet/pan.
  7. Bake at 350 degrees for 35 minutes.
  8. Let cool for 10 minutes and then put plate over skillet/pan and flip over.
Most Helpful

Absolutely delicious and really moist. I think cast iron is the best way to make these cakes -- they turn out so well. Will have to share with the neighbors or ration it out -- otherwise it will be gone in a flash.

DailyInspiration November 04, 2015

Great, moist and flavorful. I love pineapple upside cake and this was no exception. I was a little worried because the batter filled the pan to the top, and I was afraid the batter was going to overflow while cooking, but it turned out great. I had to cook it for an additional 15 minutes to get the center cooked through. Thanks for another wonderful recipe, diner524. Made for ZWT5.

Crafty Lady 13 May 31, 2009

This recipe has a great texture to it. I was going for a "Pina Colada" upside down cake, so I substituted the milk for coconut milk and even added some to the butter/sugar mixture. Next time I'll try it with coconut cream so that the flavor stands out more. My only complaint is that since no pan size was specified, I used 9x13. The cake was way too "thin"; I'll use 9x11 next time. Thanks for a great recipe!

MTL~cook January 26, 2016