PINEAPPLE UPSIDE DOWN CAKE
Pineapple upside down cake is an old fashioned classic that has been around as long as I can remember. My mother made this cake for every picnic, potluck or gathering and it was always a hit. 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.
Pineapple Upside Down Cake Ingredients Needed:
Butter
Brown sugar
1 (20 ounce) can pineapple rings in pineapple juice
All-purpose flour
Baking powder
Salt
White granulated sugar
Eggs
Evaporated milk or regular milk
Vanilla extract
Pineapple juice
Maraschino cherries for decoration
This pineapple upside down cake is made in a 10 inch iron skillet but you could make it in a 9×13 baking dish. My mother always made this cake in an iron skillet and we have definitely kept that tradition going. A 9X13 dish works fine too! If you have any pineapple juice left over, it is great poured over cake slices when served.
If you feel like your pineapple rings are really wet, then blot them dry with a paper towel before adding them to the skillet or dish. Same with the cherries, it just takes some of the moisture down.
“Okay, every once in a while I try a recipe that, when eating it, I say, “Are you kidding me? Did I actually make this?” Because it tastes like heaven. This is one of those recipes! The texture, flavor, ease of making … It’s the absolutely best! I actually made three more for my neighbors.” -Holly
“Great Recipe, never baked this style of cake before but worked beautifully. I didn’t have any cherries, so I used pecans which were just as good” – Charlotte
Tips on evaporated milk: You can use evaporated milk in lots of recipes instead of regular milk. You can also blend 1 part evaporated milk to 1 part water in a recipe or use it without blending. It just makes for a creamier consistency. It is great to have on hand when you run out of regular milk. Once opened and refrigerated you should use it within 3 to 5 days. It is good to use in baked goods, macaroni and cheese, mashed potatoes, soups, puddings and makes a great creamer for coffee or tea.
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Pineapple Upside Down Cake
Ingredients
Topping Ingredients
- 4 tablespoons butter or 1/4 cup
- 1 cup brown sugar
- 1 20 ounce can pineapple rings in pineapple juice, drained (save the juice)
Cake Ingredients
- 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
Instructions
Topping Instructions
- 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.
Cake Intructions
- 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
Notes
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hi, i am a little confused on when and how to add the milk, vanilla and pineapple juice? i am def. not an amateur in the kitchen, but this part of directions confused me….it specified creaming butter, sugar and eggs, but didn’t offer specifics on afore mentioned items… first time i made this, i added creamed items to flour, then mixed a little, then added the rest…milk, vanilla, pineapple juice, then mixed again. i just KNEW it was overly mixed. sure enough, i gifted a friend with it. she was thrilled, and offered a slice to eat with her. i was APPALLED. as soon as i saw it, just knew it was overmixed. texture was horrible, and it even looked just as bad. trying this recipe again, but this time added milk, pineapple juice and vanilla to dry ingredients, mixed briefly, then added creamed goodies, with caution on mixing briefly. hoping this one comes out better…it is another gift, and i won’t be trying it, so i hope it is better than the first attempt. it seems to make sense to me, to just cream ALL wet ingredients together…anyone here that can clarify? i used to have an AMAZING p.u.c. recipe, but lost it years ago. thanks in advance, people.
“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.” I don’t see how this is confusing.
Great Recipe, never baked this style of cake before but worked beautifully. I didn’t have any cherries, so I used pecans which were just as good
This is a good recipe. I HAVE to eat gluten free so I’m trying some tweaks with different flours. Today is my first attempt and the flavor is great. I think the cake is a little denser than I like ideally, but it is really really good still. I used a cup-for-cup gluten free flour based with almond flour (which I’m trying to use up). It is not my favorite flour but worked okay in this recipe and the almond flavor is fantastic with these flavors. The only other thing I did different than the recipe is the cherries… I added them from the start and baked them with the cake. I like the look better that way and the cherries were plenty juicy still.
Saturday I will try this recipe again with my favorite gluten free flour called Cup4Cup brand. l think this recipe with the Cup4Cup flour will be perfectly fluffy gluten-free alternative!
Okay, every once in a while I try a recipe that, when eating it, I say, “Are you kidding me? Did I actually make this?” Because it tastes like heaven. This is one of those recipes! The texture, flavour, ease of making … It’s the absolutely best! I actually made three more for my neighbours.
We’re so glad it was a hit for you!!
Howdy!Thank You! And I Love your pineapple upside down recipes! And have Bless Holidays! Rainis
Love it.
This cake was Mmmmm good.
Made it on a 9X13 baking dish and subbed evaporated milk for canned coconut milk. One of those deviations made me end up with a flatter cake, but it was delicious nonetheless. The sweetness was a little up there for my taste, though. Might try 1/2 cup of sugar next time. Thank you so much for the recipe!!!