Pineapple Upside Down Cake


Recipe courtesy of Louisiana Kitchen & Culture magazine

Serves 6 to 8

  • 3 cups sifted cake or all-purpose flour
  • ½ teaspoon salt
  • 3 teaspoons baking powder 
  • 1 cup of butter or shortening 
  • 2 cups sugar 
  • 1 teaspoon vanilla 
  • 4 eggs
  • 1 cup milk
  • ½ cup butter, melted
  • 12 slices canned pineapple
  • 12 maraschino cherries, drained
  • 1 cup brown sugar
  • ½ cup chopped pecans

Pineapple Upside Down Cake

Pineapple Upside Down Cake

Click image to enlarge



Sift together flour, salt, and baking powder; set aside. Cream together butter, sugar, and vanilla; add eggs one at a time, beating well after each addition. Add flour mixture alternately with milk; beat on medium speed until smooth. 

Pour butter into a 9x13-inch pan; scatter brown sugar over butter. Arrange pineapple slices in a single layer in bottom of pan. Place 1 cherry in center of each pineapple slice. Scatter pecans around pineapple.

Pour prepared cake batter over pineapple slices. Transfer to the oven and bake for 35 to 40 minutes or until cake springs back when lightly touched. Invert onto a large platter and remove pan; serve plain, with whipped cream, or ice cream.


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