This pineapple upside-down cake recipe makes a 9×13-inch version of a traditional treat.
| Servings: | 24 |
| Yield: | 1 – 9×13 inch pan |
Ingredients
- 1 (15 ounce) can crushed pineapple
- ¼ cup butter, melted
- 1 cup packed brown sugar
- 3 cups all-purpose flour
- 5 teaspoons baking powder
- 1 cup shortening
- 1 ½ cups white sugar
- 2 eggs
- 1 tablespoon vanilla extract
Instructions
- Grease a 9×13 inch pan and preheat oven to 350 degrees F (175 degrees C).
- Drain crushed pineapple and reserve juice. Combine margarine, brown sugar, pineapple and 2 tablespoons pineapple juice. Spread onto the bottom of a 9×13 inch pan. Add enough water to remaining juice to make 1 1/3 cup of liquid. Set aside.
- Combine flour and baking powder. Set aside.
- Cream shortening and white sugar until light and fluffy. Add eggs and vanilla, and beat for 1 minute. Add flour mixture alternately with juice, beginning and ending with the dry ingredients.
- Pour over pineapple mixture in pan. Bake at 350 degrees F (175 degrees C) for 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes and then turn out.
Nutrition Facts
| Calories | 251 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 124 mg |
| Sugars | 24 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Way too much baking powder. Followed the recipe to the letter. Cake was crumbly.
Although I’ve always used pineapple flavor box mixes, I tried this one on father’s day, since I didn’t have a box mix in the cupboard. First off I didn’t read all the way through before I started measuring and mixing ingredients. So I had to make shift my way through. I put all the dry ingredients together before I realized I was supposed to cream the sugar and shortening. So I just used 1/3 cup of oil instead. I made 2 round cakes, instead of 13 x 9, going to two different homes. Both my dad and my step dad loved this old fashion style cake. Reminded them of what their moms used to make….win win!
Cake was kinda bland. I should have read reviews and used butter instead of shortening and more vanilla for richer taste.
Pineapple Upside-Down Cake iii by Buchko. Subbed sliced peaches & 2/3c peach syrup w 2/3c milk for juice & water. Also added 1t salt to balance the sugar, which I reduced to 1c in the cake part. This one is better than GH Illustrated Cookbook one.
Taste like lard and flour. Yuck! Besides I messed up half my dishes making it.
I made this and it turned out amazing! I used Food Stirs white vanilla cake and it was to-die for. The o my thing it doesn’t mention in the recipe is to put the melted butter/brown sugar glaze at the bottom of the cake pan you plan to bake it in but I figured that out then added the pineapples, cherries and cake batter as directed and viola!
I am not a fan of this recipe. The cake reminded me of, and tasted like, one big pancake. It did not bake up right for me, and took several minutes longer to finish than the recipe stated.
although the directions said a 13 x 9 pan, the picture shown is of a bundt pan, which i wanted to make because i liked the way it looked versus a rectangle. it took alot longer to bake, almost 20 mins, and it’s too much batter. so if anyone wants to use the bundt pan, just make a small round pan in addition. otherwise, DELICIOUS!!!!!
I didn’t really care for it…my husband and daughter liked it though. They said it wasn’t their favorite, but it was okay. Made exactly according to original directions. It has potential, but I would look and see if anyone offers small changes.
Tasted good, quite moist BUT fell apart and didn’t look pretty 🙁
This turned out amazing!
Very straight forward. The pineapple topping was too much for the pan I wanted to use so I used the extra in place of the water that was to be added to the drained “juice” to make 1 1/3 cups. I also don’t use shortening so I replaced that with nearly equal parts coconut oil and left over mashed potatoes (from scratch). I also added half of a vanilla bean and 1/2 tsp cardamom.
I always make it from scratch. No matter what recipe I use, I double the brown sugar and butter and cook until smooth, caramelized. I use sliced pineapple, maraschino in the middle of the slices and put the crushed pineapple around filling all the open spaces so everyone will get pineapple!
I made it an I wasn’t nt really impressed with it, I couldn’t flip the cake because the crushed pineapples were to moist after cooking and stuck to my glass pan. If I make it again I’ll use while pineapples and increase the sugar a little both sugars.
Really good cake. Definitely keeping this recipe.
I substiputed butter for the shortening, 3/4 c of honey for the sugar, and gluten free flour for the regular flour. I loved the texture and the honey gave it a mild sweetness without being overpowering.
I made this recipe twice. The first time I made it I did just as the recipe called for and like the other reviews I did find it to be not a very flavorful cake and although plenty moist it almost tasted like it was going to be dry. So I doubled the vanilla and I also beat the shortening in the eggs together first to get some air into them which is what I do on a carrot cake recipe I have and it actually makes the cake be a little less heavy and more airy. I also doubled the topping that someone had written. I used one can of crushed pineapple and one can of the pineapple tidbits and it came out great.
This Upside down cake is to die for. It is so good! It is not to sweet with the right balance of fruit and sugars. It seemed to me to be a lot of sugars and butters. But to my surprise it was perfect. Definitely reminded me of when I was a little girl at home. Try this one tonight.
This Upside down cake is to die for. It is so good! It is not to sweet with the right balance of fruit and sugars. It seemed to me to be a lot of sugars and butters. But to my surprise it was perfect. Definitely reminded me of when I was a little girl at home. Try this one tonight.
Very easy recipe if you have the ingredients. I also cut the recipe in half. I used butter instead of shortening & increased the butter, brown sugar and pineapple in the 1st part of the recipe. Yum, Yum!
Ohhh boy! I made this for Thanksgiving and it disappeared amidst a table of amazing pumpkin pie, a variety of cheese cake bites and other Thanksgiving dessert deliciousness! You gotta make it! The most moist cake I have ever made!! I made no changes. Next time, I would just decrease the amount of sugar since the brown sugar and pineapple topping makes it sweet enough! and mayble I’ll ad a bit of rum! ENJOY!