Pineapple Upside- Down Cake

This Pineapple Upside Down Cake recipe has been my default dessert for over 20 years now. When I first happened upon the recipe, I was charmed by the used of crushed pineapples instead of the usual slices. After making the cake for the first time I fell in love.  The confection like bottom that results from the combination of crushed  pineapples and brown sugar will have you smacking your lips slice after slice. The original recipe is long forgotten and I never bothered to write a recipe of my own until one cold January  afternoon in 2008 when I decided to enter my cake in the Pennsylvania Farm Show’s Pineapple Upside Down Cake recipe contest. As the cake baked for the contest I sat down and typed up the recipe you will find below.

double-trouble pineapple and strawber upside down cake


Even though I can cook almost everything put in front of me, I had always taken for granted that I am a fairly decent baker. Making up my mind to enter that contest 90 minutes before actual contest began made finishing 5th of 85 entries worth the effort. Making it into the Top 5 and having my recipe published was more than gratifying. All the more so that it was my first culinary competition.   The following pineapple upside- down cake recipe is the only one that I have officially published to date. Over the years I have flirted with different versions of Pineapple Upside Down cake recipes but never  published a second recipe. After all. If it ain’t broke, why fix it?

Pineapple Upside- Down Cake
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  • 3 lg eggs
  • ¼ tsp. ground ginger
  • ½ tsp salt
  • ½ tsp nutmeg
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • 1 ½ C. brown sugar
  • 1 3/4 C. all-purpose flour
  • 1 tsp cornmeal
  • 1 stick (4 oz.) butter
  • 2 tsp baking powder
  • 1- 20 oz. can crushed pineapple
  • 1 C. brown sugar


Preheat oven to 350 °

Lightly beat eggs. Add ginger, salt, nutmeg, vanilla, cinnamon and 1½ C. brown sugar Mix well until mixture begins to foam. Using a strainer; strain pineapple juice into mix. Mix in butter. Beat in baking powder. Let mixture sit for 1 minute.

In a 9" round or 9x9" square baking pan. Combine crushed pineapple and 1 C. brown sugar. Use mixture to line the bottom of a 10 inch baking pan. Slowly beat in flour. Mix cornmeal into the batter and pour over the pineapple. Bake cake on center rack for 40 minutes, or until toothpick inserted into center comes out clean. After baking, allow the cake to cool on a rack for 5 minutes. Run a knife around the edge of the cake to loosen it. Shake the cake from side to side a few times to loosen pineapple topping. Flip cake onto a large plate.






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