Pineapple Upside- Down Cake Recipe

This Pineapple Upside Down Cake recipe has been my default dessert for over 20 years now. If I was invited to a house party or any such gathering, I baked a Pineapple Upside-down Cake. I first happened upon the recipe in a magazine when I was a teenager.  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 rich syrupy confection that the combination of crushed pineapples and brown sugar creates soaks the entire cake to make a dense, extra moist, pineapply dream. 

strawberry upside down cake and pineapple upside down cake

The original recipe is long forgotten and I never bothered to write a recipe of my own until one cold January afternoon in 2009 when I decided to enter 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 below. 

Making up my mind to enter that contest 90 minutes before the entry deadline, and earning a prize ribbon made me realize that maybe I really do have a knack for ‘this food thing’ Even more gratifying was the fact that it was my first culinary competition. 

Over the years I have flirted with different versions of Pineapple Upside Down cake recipes but never updated my recipe. After all. If it ain’t broke, why fix it?


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Pineapple Upside-down Cake Recipe

The rich syrupy confection that the combination of crushed pineapples and brown sugar produces soaks the entire cake to create dense, extra moist bites of pineapply perfection.
Course
Cakes, Dessert
Prep Time 20 minutes
Cook Time 45 minutes

Ingredients

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

Instructions

  1. Preheat oven to 350 °
  2. Lightly beat eggs. Mix in vanilla and butter. Using a strainer; strain pineapple juice into the mix. Sift in dry ingredients and mix well until completely combined.
  3. In a 9" round or 9×9" square baking pan. Combine crushed pineapple and 1 brown sugar. Use the pineapple mixture to line the bottom of the baking pan. Bake cake on center rack for 40 minutes, or until a toothpick inserted into the 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 the cake onto a large plate. Cool for at least 1 hour before slicing.

    Cover and refrigerate any leftovers for up to 5 day

Recipe Video

Recipe Notes

Mix coconut chips or grated coconut with the crushed pineapple for extra deliciousness.

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