Pineapple Upside Down Cake

You’ll flip for this delicious, juicy pineapple cake.

Prep Time
Cook Time
20 – 30
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8 servings
  • 3/4 cup (1 1/2 sticks) butter or margarine, melted, divided
  • 3/4 cup firmly packed C&H® Light Brown Sugar
  • 7 slices pineapple
  • 1/4 cup pineapple juice
  • 1 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup C&H® Granulated Sugar
  • 1/2 cup milk
  • 1 egg
  • 1/2 teaspoon vanilla extract

Step 1

Preheat oven to 400°F.

Step 2

Place 4 tablespoons melted butter in 9-inch cake pan and tilt the pan back and forth to coat the bottom. Sprinkle the brown sugar evenly over the melted butter.

Step 3

Arrange pineapple slices over brown sugar mixture; sprinkle with pineapple juice.

Step 4

In large bowl, stir together flour, baking powder, salt and sugar. Add milk, egg, vanilla and remaining melted butter; beat until blended. Carefully spoon batter over pineapple in pan.

Step 5

Bake 25 to 30 minutes, or until golden brown. Cool in pan on wire rack for 10 minutes. Turn out on serving plate; serve warm or cool.

Fresh pineapple or 1 (20 oz.) can pineapple slices may be used. If using canned pineapple, reserve liquid for pineapple juice.