Pineapple Upside-Down Cake II Recipe - Allrecipes.com
Pineapple Upside-Down Cake II Recipe

Pineapple Upside-Down Cake II

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"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."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch round cakes Change Servings
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Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 26, 2007

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.

 
Most Helpful Critical Review
Jun 11, 2004

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 chunks, drained and crushed. Also, going off of what someone else reveiwed, I only used about 3/4 of a stick of butter, rather than the whole stick. I still think the 'topping' was to soggy though, and next time I would reduce the butter even more, maybe 2/3 of a stick. Hope this helps.

 
May 28, 2007

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. I originally made just one batch but silly me didn't read the pan size and put it all together in a 9x12. So I made another batch to fill the pan up and baked a bit longer, more like an hour. I was completely ready for a disaster but to my surprise it was fantastic. Not dry, not too moist but just perfect. So double your recipe and stick it in a 9/12 to enjoy even more. Also give your mixing a lot of love. The batter is wonderful too. Lick your spoon!

 
May 20, 2006

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 additions. The batter fluffs up like a meringe, so don't expect cake-mix consistency. I did do some modifications. (I found the cake a bit DRY) Here's what I recommend: (1) Yes, REDUCE the topping butter to 1/4 cup. Cube it, put it in the pan, and put the pan in the oven while it's preheating. Save the step. Sprinkle with brown sugar and combine with fork. (2)Really pile on that pineapple: be generous in the size of your cubes because they'll shrink!! Don't dry the pineapple, let those juices soak into the batter. (3) Cut the flour 1/4 cup, and reduce baking time by 5-7 minutes. This is a great recipe! So glad I found it. It will become a perineal favorite in this home. Thanks!

 
Jun 15, 2007

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 in the hot oven right in the pan, and then I went ahead and mixed the brown sugar into the melted butter. I used canned pineapple rings and put marachino cherries in the middles of the pineapple rings. Then I sprinkled a little bit of chopped pecans over that. I cut back on the salt just a tiny bit because I didn't have unsalted butter and didn't want it to come out too salty. Instead of milk, I used 3/4 cup of the reserved pineapple juice, which gave the cake wonderful flavor. I beat the batter real well between each step and the batter came out real nice. Oh, also I used cake four instead of all-purpose. Lastly, I only had an 8" round pan and I had a little extra batter, so I went ahead and prepared three custard cups just like the pan, and poured the rest of the batter in those. The cake was done in about 43 minutes, and the custard cups were done in about 32 minutes. I'm glad I put the custard cups in the other cake pan I had, because the the sugary, buttery topping came up out of the sides a little bit. This is so good! I can't wait to eat more of it! :o)

 
Mar 19, 2007

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 honestly wouldn't change a thing about it. Even the topping was perfect. I liked that it was extra buttery and yummy. Have no fear, this is a GREAT recipe.

 
Jan 24, 2006

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 milk and 1/2 pineapple juice for the 3/4 cup milk. This cake was okay the day I made it, but it was awesome the next day. So, if you need a make ahead dessert with ingredients you have on hand, this might be the ticket!

 
Mar 07, 2007

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 cake. However, when I made this for my father, it was so moist and very flavorable that now I would eat this cake. My father enjoyed the cake so much, that he has requested that I make him one to bring to him when I come to visit I am going to make. Because I am such a stickler for using fresh products, I make this using fresh pineapple, preferable golden pineapple.

 

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Nutrition

  • Calories
  • 324 kcal
  • 16%
  • Carbohydrates
  • 41.5 g
  • 13%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 16.7 g
  • 26%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 182 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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