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
Author ChefSian


  • 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


  • Preheat oven to 350 °
  • 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.
  • In a 9" round or 9x9" 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



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