At a supper cooked by my husband’s cousin, I had my first taste of this delectable delicacy. Since then, it has become a household favorite. Not only is it delicious, but it is very easy to make!
| Servings: | 8 |
| Yield: | 1 to 9 inch-round cake |
Ingredients
- ½ cup unsalted butter, melted
- ⅔ cup packed brown sugar
- 3 cups fresh pineapple – peeled, cored and cut into 1 inch chunks
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ⅔ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup milk
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a small bowl stir together the melted butter and the brown sugar; spread the mixture evenly in a well buttered 9 inch round cake pan. Pat the pineapple very dry between several sheets of paper towel, and arrange it evenly on top of the sugar mixture.
- Sift together flour, baking powder, salt, and cinnamon.
- In a large mixing bowl, cream the softened butter with the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Add the flour mixture in three parts alternately with the milk, beginning and ending with the flour mixture. Beat well after each addition. Spread the batter evenly into the prepared pan.
- Place the cake in the middle of the oven. Bake for 45 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes. Run a thin knife around the edge, and invert the cake onto a plate. Serve the cake warm or at room temperature.
Nutrition Facts
| Calories | 486 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 109 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 15 g |
| Sodium | 273 mg |
| Sugars | 42 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Very good! Did it exactly like the recipe instructed. Will definitely make this again!
Cake turned out fine, it was just bland and uneventful.
Delicious! I used canned pineapple and fresh pitted cherries on top(or should I say on bottom?). I had never made a pineapple upside down cake before, and the recipe was super easy. The cake is on the denser side, but it didn’t seem to take away from the overall flavor.
Tasty and pretty easy!! thought there would be too much cake batter as I was getting it together, but what do I know. Was right. Going to cut down on the amount of flour and other ingredients and maybe it won’t spill all over the oven. Other than that this is a keeper. Hubby got in to it last in the middle of the night.
way too much butter and a 9 inch cake pan is much to small. It just overflowed and set off my smoke alarm! now waiting for it to cool before flipping. We’ll see how it turns out but I’m not hopeful.
I used Cake flour & canned pineapple’s & put some of the juice in the batter after it was mixed. I didn’t use cherries & cooked it for 25min. It turned out perfect! Taste’s great!
I followed the ingredients of this recipe EXACTLY as listed with no changes. I did, however, change some things in how it was done. First – I melted the butter and brown sugar in the oven as others suggested. Then I took it out of the oven, stirred it together, and let it sit and cool. It created a solid layer across the bottom of the pan on which I could lay the pineapple and the batter. This prevented anything from slopping out while adding in the rest of the ingredients. (Don’t worry about it being sold – it will melt while baking). Next – I think that when the recipe says “9 inch round pan” it must mean a springform pan, as would be used with a taller cake, like a cheesecake. This recipe will not fit in a regular 9-inch round cake pan. Instead, I used a larger rectangular pan (8 x 11.5). I thought that 9 x 13 would spread the batter too thin and I didn’t want to double the batter, because I thought that might throw off the balance. So I tried to use a pan that would be large enough to hold it without any modifications to the recipe. This pan worked perfectly. The recipe is delicious just as it is with no modifications! I used the full amount of butter and sugar, fresh pineapple, and milk. It was glorious!
I made this exactly as the recipe said. My fresh pineapple was 2 days old. It turned out perfectly and delicious! I baked it in my springform pan to ensure it would turn over okay.
it worked well and it was easy to make 10/10 would recommend
Love it! So many of the others recipes use a boxed cake mix. I specifically want one that was made from scratch
I used buttermilk.
it is great
I have made this cake several times and follow the directions to a T. My husband thought I got it from a bakery. Never had any problems with any of the directions.
Maybe a little less butter with the brown sugar as I had trouble getting it all incorporated ( and it bubbled over a little bit in the oven) but very tasty.
Maybe a little less butter with the brown sugar as I had trouble getting it all incorporated ( and it bubbled over a little bit in the oven) but very tasty.
Pretty good. Changes: instead of milk. I used 1/2 cup almond milk and 1/4 cup pineapple juice. I’d suggest cutting butter that is combined with the brown sugar from one cube down to 3/4 cube. Also be wary of the liberal coating of butter which is added to the pan before you pour in the sugar mixture. I used too much. Just need a little bit.
Pretty good. Changes: instead of milk. I used 1/2 cup almond milk and 1/4 cup pineapple juice. I’d suggest cutting butter that is combined with the brown sugar from one cube down to 3/4 cube. Also be wary of the liberal coating of butter which is added to the pan before you pour in the sugar mixture. I used too much. Just need a little bit.
It is pretty good and yes, I would make it again. Always add whipping cream:)
What a beautiful cake! Absolutely delicious! I followed the instructions to a T (well, almost) and man it was soooooo good! I got compliments from everyone. It just melts in your mouth, it’s moist and just the right amount of sweet. I used canned pineapples, I also used 75% pineapple can syrup and 25% milk. I also added a bit of nutmeg to the mix (personal preference). The brown sugar I used was dark so it ended up looking like it was burnt (but it wasn’t) next time I’ll use a lighter brown sugar or mixup white and brown sugar to get a brighter color. I can’t wait to make this again. 2nd time: I used 70% white sugar and 30% brown sugar for both the caramel and the cake itself. Didn’t change anything else. Great recipe!
Such an easy recipe to fallow!
Awesome cake, specially for tea time. Will make again and probably serve with whipped cream or vanilla ice cream. Only my cake cracked in the middle o want to know how to avoid it.