Recipe: Pineapple Upside-down Cake

Rating: 4.6 stars based on 1064 reviews


  • 3 cans (8 ounces each) sliced pineapple in syrup (12 slices in all)
  • 1/4 cup butter
  • 2/3 cup light brown sugar, packed
  • 1/3 cup pecan halves
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup shortening
  • 1/2 cup milk
  • 1 egg
  • 1 cup whipping cream, chilled and whipped, or vanilla ice cream


  • Drain pineapple slices, reserving 2 tablespoons of syrup.
  • In a heavy 10-inch iron skillet, melt butter over medium heat.
  • Add brown sugar, stirring until sugar is melted.
  • Remove from heat.
  • Arrange 8 pineapple slices on sugar mixture and one in center.
  • Cut 3 slices in half and stand up around edge of pan.
  • Place 1 pecan half in center of each pineapple slice.
  • Into a mixing bowl, sift together the flour, granulated sugar, baking powder, and salt.
  • Add shortening and milk; beat for about 2 minutes, or until batter is smooth.
  • Add egg and reserved 2 tablespoons pineapple syrup. Beat 2 minutes longer.
  • Pour cake batter over pineapple slices in skillet, spreading carefully.
  • Bake at 350° for 40 to 45 minutes, until golden brown and cake springs back when lightly touched in center.
  • Cool in skillet on rack for 5 minutes; loosen edges with spatula or butter knife.
  • Hold serving plate over top of skillet; invert and shake gently to loosen cake.
  • Lift off skillet.
  • Serve cake warm with whipped cream or ice cream.




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