Pineapple Upside-Down Cake III

Pineapple Upside-Down Cake III


"This recipe for pineapple upside-down cake delivers a classic version of a favorite dessert in a 9x13-inch size."


servings 251 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 36.5g
  • 12%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 124 mg
  • 5%

Based on a 2,000 calorie diet

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  1. Grease a 9x13 inch pan and preheat oven to 350 degrees F (175 degrees C).
  2. Drain crushed pineapple and reserve juice. Combine margarine, brown sugar, pineapple and 2 tablespoons pineapple juice. Spread onto the bottom of a 9x13 inch pan. Add enough water to remaining juice to make 1 1/3 cup of liquid. Set aside.
  3. Combine flour and baking powder. Set aside.
  4. 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.
  5. 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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 93 Ratings


This is an excellent cake recipe! I doubled the brown suger, pinapple and melted butter, and it turned out fantastic! I also baked it in a large bundt pan, it took about an extra 12 minutes, and...

This was delicious and I served it for a birthday party and everyone raved. I love the crushed pineapple on top rather than the rings. However take my advice and DON'T make it a day in advance...

i have used several of other peoples recipes for pineapple upside down cakes.....because i love to experiment in the kitchen! :) but this one is just way too much....u use too much flour and sug...

Good cake but too big for us so it halves successfully. I substitute butter for shortening and the taste is deeper and texture better. This, of course, is to suit our tastes.

This was simple to make and absolutely delicious!! Makes a large cake, I half it for smaller occassions!!

Wonderful taste, and simplicity itself. We couldn't find a bakery that made Pineapple Upsidedown Cake and this recipe was the best one we've tried. If you like too, add double the amount of bro...

I did not like this cake at all..I think it calls for way too much flour because it's very dense, almost like you're eating pudding. (It's definitely not undercooked...just very dense.) Too bad...

Recipe was Great - like my mother's ole time recipe.. All Six of my grandchildren loved it I altered a tad - Doubled brown sugar & butter/sliced pineapple and marchino cheeries and then Cooled...

The cake part is fairly bland, I added about 1/8 to 1/4 tsp of almond flavoring. Improved the taste! The Pineapple bottom is yummy. I still prefer the Dunkin Hinze recipe that uses boxed yellow ...