Pineapple Upside-Down Cake II

Pineapple Upside-Down Cake II


"This recipe was given to me by a good friend in Hawaii. She always uses fresh pineapple, the end product is delicious. Very yummy served with ice cream or whipped cream as an accompaniment."


servings 324 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 324 kcal
  • 16%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 41.5g
  • 13%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 182 mg
  • 7%

Based on a 2,000 calorie diet

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Sift together flour, baking powder, salt, and cinnamon.
  4. 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.
  5. 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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 216 Ratings


I made this in a 9x13 pan and I was a bit nervous that the batter was spread too thin. But I lessened the baking time to 20 minutes and it came out perfect. This was delicious.

What a delightful screw up this was! I followed the recipe pretty closely but added 1/2 cup milk and 1/2 cup of pineapple juice. I also didn't cube the pineapple, I used the rings out of a can. ...

If the cake turned out a disaster, perhaps you made a mistake. Cooking is chemistry and you have to follow directions to a tee. Really cream that butter and sugar, and beat well between addition...

This was my first time ever making pineapple upside-down cake, and thanks to this recipe, it turned out great! I cut back on the butter for the topping by half, and I went ahead and melted it i...

The only thing I can think of is that maybe people are using too much pineapple?? I used pineapple rings -- just enough to cover the top of the cake. And this thing turned out PERFECT. I hone...

I gave this a five star rating, assuming the amount of butter was incorrect. I used 1/2 cup butter total. I little more than 1/4 cup for the cake and the remainder for the topping. I used 1/2 mi...

One night, I thought to myself, "Self, I would like some cake....cake with pineapple..." So, I logged onto allrecipes, and found...this great recipe! I used half of a 1lb, 4oz can of pinapple c...

I made this last year for my father (who lives in another state) who really enjoys pineapple upside down cake. Based upon previous versions I have tasted, I was not particularly fond of this cak...

This sounds like a similar recipe I saw on Good Morning America years ago. I've been making it for years and it's terrific! I use canned pineapple rings, dried very well, and make sure the butte...