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Pineapple Upside Down Cake


  • Serves 8-10.


  • Topping:
  • 1 can (20 oz.) crushed pineapple
  • 2 cups brown sugar, firmly packed
  • 1/4 cup butter
  • 1/2 teaspoon salt
  • Cake:
  • 1 cup sugar
  • 1/2 cup margarine
  • 2 eggs
  • 1-3/4 cups flour, sifted 3 times
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1 teaspoon vanilla


Preheat oven to 325°. In the skillet, cook the pineapple, brown sugar, butter, and salt until the topping thickens slightly. Set aside. In a mixing bowl, cream sugar and margarine. Add eggs, one at a time, beating well after each. Combine dry ingredients in another bowl. Gradually add dry ingredients and milk to the mixture, alternately. Add the vanilla. Mix well. Pour batter by spoonfuls over the pineapple mixture in the skillet. Bake for about an hour or until the cake tests done. Turn out onto large plate and cut into wedges. Variation: You can use sliced pineapple “for looks,” but some think the crushed pineapple is better.

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