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Pineapple upside down cake is an old fashioned classic that has been around as long as I can remember.

Pineapple upside down cake My mother made this cake for every picnic, potluck or gathering and it was always a hit.  This pineapple upside down cake is made in an iron skillet but you could make it in a 9 x 13 baking dish.  This cake is wonderful served with coffee.  You can always add ice cream or whipped cream but my family likes it just plain.  You might also like to check out our recipe for blueberry crisp.


Topping for Pineapple Upside Down Cake:

4 tablespoons butter or 1/4 cup

1 cup brown sugar

1 (20 ounce) can pineapple rings in pineapple juice, drained (save the juice)

Preheat oven to 350 degrees.  Spray a 10 inch iron skillet generously with cooking spray.  Add the butter to the skillet and melt in the preheated oven.  Remove skillet, sprinkle in brown sugar and arrange pineapple rings on top.  Set aside or on top of stove while you make the cake batter.

Ingredients for Pineapple Upside Down Cake:

2 cups all-purpose flour

3 teaspoons baking powder

1/4 teaspoon salt

8 tablespoons butter or 1/2 cup or 1 stick, softened (I use salted butter)

3/4 cup white granulated sugar

2 eggs

1/2 cup evaporated milk

1 teaspoon vanilla extract

1/2 cup pineapple juice

Maraschino cherries for decoration

Whisk together the flour, baking powder and salt.  Set aside.  In another bowl using a mixer cream butter, sugar and eggs.  Add milk, vanilla and pineapple juice along with creamed butter, sugar and eggs to flour mixture and mix until all ingredients are wet.  Spread in skillet over pineapple.  Bake in preheated 350 degree oven on middle shelf for 35 to 45 minutes until center tests done.  Remove from oven and let cool 10 to 15 minutes. Turn out onto plate or platter.  Decorate with cherries.  Makes 6 to 8 large servings. Enjoy!

Note:  If you have any pineapple juice left over, it is great poured over cake slices when served.

Pineapple upside down cake

Don’t forget to pin this upside down cake! 

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