Pineapple Upside-Down Coffee Cake


"Fabulous caramel flavor...John's favorite so far!"
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


Serving size has been adjusted!
Original recipe yields 12 servings

May we suggest



  • Prep

  • Cook

  1. Heat oven to 350. Butter the bottom and sides of a 9x13" pan. Melt 1/2 c. butter in saucepan and add 1 c. brown sugar. Bring to a boil, stirring frequently. Pour into prepared pan. Drain pineapple rings, reserving 1/2 c. juice. Arrange 12 pineapple rings in the butter/sugar sauce.
  2. In a medium bowl whisk together flour, baking powder, salt, and nutmeg. In a large bowl, beat softened butter, sugar, and a 1/2 c. brown sugar with electric mixer on medium speed for 2 minutes, scraping occasionally. Add eggs, beat until combined. On low speed, beat in half the flour mixture. Pour in reserved 1/2 c. pineapple juice and the milk; beat until combined. Beat in remaining flour mixture and vanilla.
  3. Spread batter carefully over pineapple slices in pan. Place one cherry in center of pineapple rings. Bake 35-40 minutes (until toothpick comes out clean). Cool in pan on wire rack for 10 minutes. Invert carefully onto serving dish. Serve warm, topped with yogurt or whipped cream if desired.


Read all reviews 0

Other stories that may interest you