Recipe by Cathy
"This is an old recipe, and a really good cake."
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packed light brown sugar
1 (20 ounce) can
maraschino cherries, halved
sifted cake flour
The first time I made this it was a little dry and not quite what I expected. The second time I added a little sour cream and evaporated milk to the batter along with about 1/4 - 1/2 cup of reserved pineapple juice. It was moist & delicious. Just like my great grandma used to make!
This recipe sounded like it would be great, unfortunately it was not! It took way more than the listed time to cook and it was not very tasty at all...kind of balnd actually. My father in law is a pineapple upsdie down cake officianado and I was embarrassed to serve it to him!!
OMG!!! THIS WAS THE BEST CAKE EVER!!! I took the advice from other reviews about the batter being to dry and added 1/4 - 1/2 cup of the reserved pineapple juice and about 2 or 3 tablespoons of sour cream. PERFECTION!!!
I followed the directions exactly, except that I baked the cake in a 9X13. My boyfriend absolutely loves it and has hade me make it 4 times in the past 3 weeks...
This is by far the tasties, moistest, most delicious pineapple upside down cake I have ever made or eaten. I did nothing to change it; it is perfect when made exactly as directed.
Used a different cake mixture, as I was afraid of it being too dry from the reviews. My version turned out great, but has to cook a lot longer. Try it if you like. I will try the original recipe next time and revisit my rating. Cake:
1 2/3 + 6 TB flour
1 c. sugar
3 tsp. baking powder
1 c. milk
6 TB. butter, almost melted
2 eggs, beaten
1/2 tsp. almond extract
1 tsp. vanilla extract (or all of one)
Mix to combine, then beat on med. speed for 1 min. to fluff. Spoon over pineapple slices. Bake for 1 hour or till toothpick comes out clean. Cool 5 minutes before inverting onto platter. - DELICIOUS!!!
My Dad loves pineapple upside-down cake. I found this recipe and my wife made it for him for his birthday, hands down it is the best pineapple upside-down cake ever!
This is a very tasty cake. Mine did come out a little bit tough but that is my fault. I over mixed it. It still came out fluffy. Next time I think I will use vanilla extract and add a little pineapple juice. Now I really don't want to put this but just in case it will save someone else someday... I had the brilliant idea of making this in a bundt pan. Don't Do It!! Unless you want to spend 10 minutes shaking, banging, cussing, and finally pleading with your cake to come out of the pan. I did finally get it out though just wasn't fun or pretty :)
* Percent Daily Values are based on a 2,000 calorie diet.
Old Fashioned Pineapple Upside-Down Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 94
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