Pineapple Toffee Upside-Down Cake

"This recipe I found in a library cookbook by Kathleen King. The toffee bits in this cake increases the butterscotch flavor with wonderful results."
photo by a user photo by a user
Ready In:
1hr 18mins




  • Preheat oven to 350 degrees.
  • Grease well a 9 inch round cake pan.
  • Drain pineapple, discarding juice for another use. Reserve 7 pineapple rings. Coarsely chop the remaining pineapple.
  • Melt 4 tbls. of sliced butter in the cake pan over medium heat. Remove from heat and sprinkle with toffee bits.
  • Arrange pineapple rings in the pan, placing a cherry in the center of each.
  • Sift together dry ingredients.
  • In another bowl beat sugar and the 8 tbls. butter until light and fluffy, about 3 minutes One at a time beat in the eggs, followed by vanilla, scraping down the bowl as needed.
  • At low speed, the the flour mixture in thirds, alternating with the yoghurt. Mix until smooth. Do not overmix.
  • Stir in chopped pineapple.
  • Spread the batter evenly over pineapple rings and cherries.
  • Bake until top is golden and a wooden toothpick inserted in the center comes out clean. - about 40 mins.,.
  • Let cool in pan 5 minutes.
  • Run a knife around the inside of the pan. Place a serving plate over the pan and invert pan and plate together to unmold.
  • Enjoy.

Questions & Replies

Got a question? Share it with the community!


Have any thoughts about this recipe? Share it with the community!


This is a wonderful site. Must say this before I start. I was born in Northern Ireland and came to Canada in 1956. I started baking at a very early age and my mother was always supportive (even tho she probably did not have time). By the time I was 12 I was competing in local fairs and won quite a few ribbons. Later in my teens I added cooking (French style) to my hobbies and still prefer this style of cooking. Now we spend 6 months of the year in Southern Portugal and have learned a lot about the Portuguese cuisine. Do prefer the Norhern Portugal type of cooking, but they have the most wonderful bread in the world. I have one daughter who trained as a French chef and worked in that field for several years. Since then she has gone on to other things. <br>I don't have a favorite cookbook because I have too many to choose from. Since having the internet at my fingertips I have certainly expanded my recipe collections. I do take pride in serving good meals even for just the 2 of us. Luckily I have a husband who is a great taster and willing to try just about anything. <br>My pet peeve is to be served food on a cold plate in a restaurant. This is an absolute no-no as far as my husband and I are concerned.
View Full Profile

Find More Recipes