Easy Pineapple Upside Down Cake Recipe - Allrecipes.com
Easy Pineapple Upside Down Cake Recipe
  • READY IN 1 hr

Easy Pineapple Upside Down Cake

Recipe by  

"Here's a quick and easy recipe using any brand of biscuit baking mix for a delicious old favorite. Top with whipped topping and you've got a lovely dessert for family or company."

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Ingredients Edit and Save

Original recipe makes 1 9-inch cake Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    1 hr


  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Melt butter in a 9-inch baking pan in the preheating oven. Remove pan.
  3. Sprinkle brown sugar evenly over butter.
  4. Arrange pineapple chunks in a single layer over the butter and brown sugar, then sprinkle with pecans; set aside.
  5. Beat biscuit baking mix, white sugar, milk, vegetable oil, vanilla extract, and egg together in a large bowl on low speed for 30 seconds, scraping bowl constantly.
  6. Increase mixer speed to medium and continue beating until batter is smooth, about 4 minutes more.
  7. Slowly pour batter over the pineapple mixture.
  8. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
  9. Run a paring knife between the cake and the edge of the pan to loosen cake. Cover the cake pan with a plate, and invert it to flip the cake out of the pan and onto the plate. Cool at least 10 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Mar 14, 2012

Hi all, I am the submitter of this recipe. I have found that increasing the butter to 1/2 cup and the brown sugar to 3/4 cup makes this cake even better. I often mix a TBSP of dark rum and a TBSP of the drained pineapple juice to the sauce for added flavor. A can of crushed pineapple works well for this recipe also. Kaye

Most Helpful Critical Review
Feb 19, 2013

I have to be honest, I liked the topping on this. However, the cake was just really bland. I wish I would have read the submitters review on this about making it sweeter or changing up the topping. I am one to think that most desserts are too sweet, however the cake part didn't hardly seem sweet at all. When first done it was very soft, but by the next day the cake was kind of doughy. I had thought the topping should have been a little more prominent too. Only change I made was using a homemade bisquick type mix. I have used it in many recipes calling for it with great results. I would follow the reviewers advice about increasing the butter and brown sugar and definitely add the nuts, it might add something to the flavor and texture.

Feb 28, 2012

Quick and delicious!!! I mixed the cake batter by hand until smooth. It turned out perfect!

Apr 30, 2012

I made this for my CEO's birthday...per his wife, it's his favorite. I've never made Pineapple Upside Down Cake before so I was attracted to the word "Easy." Not only was it easy, but it got rave reviews from everyone in the office. I used the suggested variations (1/2 cup butter, 3/4 cup brown sugar and 1 tablespoon of the drained pineapple juice) and it was perfect. I'd recommend this 100%!

Oct 12, 2012

First off, Kaye Lynn contact Allrecipes and ask them to change your recipe. They are very good about that. Go here: http://allrecipes.com/help/Feedback.aspx Now for my review, as per the authors suggestion I used the 1/2 c. butter, 3/4 cup bwn sugar and 1 Tbsp juice. I did add the sugar and juice to the butter in the pan and melted it till it bubbled then I poured it in my 9" round pan. I also use the " Homemade Biscuit Mix" recipe found here on Allrecipes. This is a simple and delicious recipe, thank you Kaye Lynn!

May 20, 2012

This was an easy great tasting recipe ...will keep this one...made it ...with the 1/2 c butter and 3/4 cup brown sugar ...YUMMMMMMMMMMMYYY

Apr 08, 2012

Very Easy to make! Much easier than my Mom's old recipe..but I did use her lemon sauce recipe to make warm sauce to drizzle over this. Sorry for posting so many pictures. It didn't look like it worked!!

Mar 14, 2012

I just made this, is tasted so good and moist!


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  • Calories
  • 206 kcal
  • 10%
  • Carbohydrates
  • 28.3 g
  • 9%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 9.9 g
  • 15%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 228 mg
  • 9%

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

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