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

Recipe Summary

Servings:
24
Yield:
1 - 9x13 inch pan
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease a 9x13 inch pan and preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • 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

251 calories; protein 2.2g 5% DV; carbohydrates 36.5g 12% DV; fat 11g 17% DV; cholesterol 20.6mg 7% DV; sodium 124.1mg 5% DV. Full Nutrition
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Reviews (103)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/21/2006
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 it worked out very well. Read More
(156)

Most helpful critical review

Rating: 1 stars
11/05/2007
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 sugar...not enough eggs....i use 3 eggs. sorry i was not pleased with this recipe at all. i made it exact to the T and it was just overflowing out of the pan :( Read More
(72)
126 Ratings
  • 5 star values: 53
  • 4 star values: 34
  • 3 star values: 16
  • 2 star values: 15
  • 1 star values: 8
Rating: 5 stars
01/20/2006
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 it worked out very well. Read More
(156)
Rating: 5 stars
11/07/2006
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. The cake was a bit dry. Next time I will make this the day of the party. Read More
(75)
Rating: 1 stars
11/05/2007
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 sugar...not enough eggs....i use 3 eggs. sorry i was not pleased with this recipe at all. i made it exact to the T and it was just overflowing out of the pan :( Read More
(72)
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Rating: 5 stars
05/04/2008
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. Read More
(36)
Rating: 4 stars
06/04/2003
This was simple to make and absolutely delicious!! Makes a large cake I half it for smaller occassions!! Read More
(34)
Rating: 5 stars
08/16/2006
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 brown sugar butter and juice for the topping to really indulge yourself. Read More
(32)
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Rating: 5 stars
03/11/2004
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 for at least 30 minutes before turning out - Read More
(26)
Rating: 1 stars
06/30/2009
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 I made it for a luncheon today.:( lol Read More
(24)
Rating: 5 stars
10/08/2010
I altered the original recipe and new version is a 5 star according to my guests. (1) Buttered 2 layer cake 9" pans w/melted real Butter; then melted 4 Tbls. Butter divided into 2 Tbls. separately into 2 small bowls of 1/2 Cup packed Brown Sugar w/1 Tbls. Pineapple Juice in ea. small bowl. Mixed each well then placed sliced Pineapple 1/2 circles onto mixture in each pan. (Used 1 and 1/2 cans 15 oz. each Sliced Pineapple) (2) I used "Duncan Hines Moiste Deluxe BUTTER Golden Recipe" cake mix in which I used 2/3 Cup Pineapple Juice instead of water 3 Eggs 1 Stick Real BUTTER softened; beat 4 minutes at 150 strokes per minute; poured 1/2 of batter into the 2 9" pans over the Pineapple/Sugar mixture. (3) Baked 350 oven 20 min. Cooled 15 min. Turned out perfect even though I did not have cherries on hand. This was prepared to serve guests and it was a hit. Far better tasting cake than found in stores or bakery shops! Submitted Oct. 7 2010 Read More
(17)
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