Pineapple Upside-Down Cake

Total Time
55mins
Prep 10 mins
Cook 45 mins

When I cut back the amount of butter in this recipe, I was worried that it wouldn't be moist. This was not the case, and it was one of the best pineapple upside-down cakes I'd ever tasted.

Ingredients Nutrition

Directions

  1. Melt butter and pour into baking pan (I used an 8-inch round pan and a 5x8 pan) Arrange brown sugar over butter.
  2. Drain the pineapple, but reserve some of the liquid if you want the cake part to have more of a pineapple flavor Arrange pineapple slices on top of brown sugar and place a cherry in the middle of each slice Mix remaining ingredients until well blended.
  3. Pour batter over pineapple and bake at 350 for about 45-50 min or until cake is lightly browned on top There may be some excess liquid on the bottom of the cake if you do not drain the pineapple well.
  4. If so, refrigerate it until it sets.
  5. When serving, you can flip it over so that the pineapple is on top, or just serve it upside-down.

Reviews

(2)
Most Helpful

I actually made this with the exact ingredients but there didn't seem like that much batter...it definitely fit perfectly into one 9-inch cake pan. The cake wasn't all that cakey--more like cake-custard, but of course we ate it all the same, b/c the taste was good.

Zanna_409104061 April 20, 2004

This is delicious! I had to use spelt and rice flours b/c of a wheat allergy. I also substituted rice milk for milk. So I was very surprised that this tasted so good. I will definitely make it again. The cake didn't rise all too much,but that might have been due to the substitutes.

rosiepink February 05, 2006

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