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Pineapple Upside Down Cake

What you need: 

1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 (20 ounce) can pineapple chunks in unsweetened pineapple juice
1/3 cup oil
1 tablespoon white vinegar
1/4 cup unpacked brown sugar

What you do: 

1. Preheat oven to 350 degrees F. In a bowl, combine flour, sugar, baking soda, and salt. Pour juice off can of pineapple into 1 cup measuring cup-it should be about 3/4 cup juice. Add water to make 1 cup. In a separate bowl, combine the pineapple juice, oil, and vinegar.
2. Dump pineapple chunks into the bottom of a 12" spring form pan (you could use an 8" x 8" or other sized spring form, just adjust cooking time). Sprinkle with brown sugar.
3. Quickly mix wet ingredients into dry, stirring quickly to combine ingredients well and get out the big lumps. Pour into pan on top of the pineapple/brown sugar mix.
4. Bake for 25 to 35 minutes, or until golden on top and a toothpick inserted in the center comes out clean. (Baking time will depend on pan size) Let cool and loosen sides of cake from pan. Remove side ring and place serving plate on top. Flip cake over onto serving plate and remove pan bottom.
Eat. Yumm.
Source of recipe: This is a modification of Jeanne's White Cake recipe I found here under Wedding Recipes. This cake turned out well so I thought I would share! This makes a pretty sweet, moist cake. You can replace the juice with just water if you are concerned about it being "too sweet".

Preparation Time: 
10 minutes, Cooking time: 25 to 30 minutes
Cooking Time: 
25 to 30 minutes
8 to 12
Recipe Category: 


I had to reply! this is the BEST EVER!!!! I looooved it im deff. going to make it again :)>>>


Thanks for this recipe!  It was really easy and tastes wonderful....


Love this cake - so easy to make.  I use rings on the bottom and mix a can of crushed pineapple into the batter.  I use the extra liquid from the can of chunks in the mixture as well - it makes the cake extra-moist.


  I really liked this recipe!  Very easy.  I used pineapple rings, cherries, and a few pecan pieces on the "bottom".  I also used 2/3 cup Agave instead of the sugar.  I didn't add water to the pineapple juice since I was using Agave, to keep the liquid level good.



I'm so glad to have found this recipe.  Pineapple Upside Cake reminds me of days past.  This taste just like the ones that my Mom made using a cast iron skillet!
The texture was spot on and I used pineapple rings and cherries in the middle and it looked and tasted great.


LOVE this recipe!  It was so easy to make and my cake turned out wonderfully.  I added just a little more than a cup of pineapple juice and it made the cake turn out really moist.  I also used the pineapple rings instead of chunks.


;)bThis was delish!!! I used fresh pineapple that i sliced into chunks and let sit in the fridge overnight. The cake was sweet and had a nice crumb to it and i loved the gooey pineapple topping, my kids loved watching me flip the cake over and they enjoyed it for breakfast today...I will def. make this again it is becoming a favorite cake... :)


ok, so I had to review this again. My husband LOVED it and ate half last night. I thought it tasted better this morning, but the cake is still not a fluffy as I thought it would be.. DON'T SUB!!! I think this recipe is prob perfect as it is and I just messed with it!! Cause everyone had such great results!!


I made one change, subbed a less than what was called for (oil) with fresh applesauce. I had the same prob with the middle not cooking. AH! So i flipped it over to cook some more. Meanwhile, I whipped up some caramel in a saucepan. I then put this on the bottom of a cooking dish and carefully flipped the cake (once the middle started to cook noticeably) into that. Let it cook total prob 45 minutes. I also poured pineapple juice over the whole cake once I flipped it (the final flip) because that is what my aunt always did and it helped cause this cake is dense! It is very yummy, ah, but it was a struggle for me! It doesn't taste like pineapple upside down cake, the kind I remember, but oh well!! Thanks for the recipe!!


so the first time I made this (a few years ago) I felt really bad because I ate half of it straight out of the oven. and it was intended to be a birthday cake.

this year, I made it for my omni dad again. we live together now, and I've decided its a bad idea to make "surprise" birthday cakes around him. I got home from work on his bday, ready with 50 individual candles  >:D and the butthead had already eaten two slices without waiting! we didn't even sing this year. anyway, that was a few days ago, and tonight he asked for me to bake a second cake.

if thats not proof that this cake =  :)>>>, then I dont know what is.



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