Classic Pineapple Upside-Down Cake Recipe
Classic Pineapple Upside-Down Cake Recipe photo by Taste of Home
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Classic Pineapple Upside-Down Cake Recipe

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A classic recipe like this never goes out of style! It’s delicious with the traditional pineapple, but try it with peaches or a combination of cranberries and orange. —Bernardine Melton, Paola, Kansas
TOTAL TIME: Prep: 20 min. Bake: 30 min. + standing
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min. + standing
MAKES: 9 servings


  • 1/3 cup butter, melted
  • 2/3 cup packed brown sugar
  • 1 can (20 ounces) sliced pineapple
  • 1/2 cup chopped pecans
  • 3 eggs, separated
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 9 maraschino cherries

Nutritional Facts

1 piece: 361 calories, 13g fat (5g saturated fat), 88mg cholesterol, 193mg sodium, 58g carbohydrate (46g sugars, 2g fiber), 4g protein.


  1. Preheat oven to 375°. In an ungreased 9-in.-square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside.
  2. In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well.
  3. In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan.
  4. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. Yield: 9 servings.
Peach Upside-Down Cake: Omit the pineapple, pecans and cherries. Drain 1 can (15 ounces) sliced peaches, reserving 1/3 cup juice. Arrange peaches over brown sugar. Substitute reserved peach juice for the pineapple juice. Cranberry Orange Upside-Down Cake: Omit the pineapple, pecans and cherries. Sprinkle 1 cup halved fresh or frozen cranberries and 1 chopped peeled orange over brown sugar. Substitute 1/3 cup orange juice for the pineapple juice.
Originally published as Pineapple Upside-Down Cake in The Taste of Home Cookbook 2010, p503

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meaganteal User ID: 814898 248374
Reviewed May. 18, 2016

"made as is and it was very good. You can almost leave the pecans off, as we didn't think it added much to it."

Bambina5 User ID: 8688506 242241
Reviewed Jan. 21, 2016

"My husband is a HUGE fan of pineapple up-down cakes and this his is favorite!! Mine too.."

Steve1946 User ID: 8583627 241636
Reviewed Jan. 12, 2016

"Great show-off dessert."

Kylasfoxyrocker User ID: 8582912 241576
Reviewed Jan. 11, 2016

"I am this with peaches. Everyone loved it."

Srjr111 User ID: 8162463 241549
Reviewed Jan. 11, 2016

"Very good recipe! For those who don't eat the cherries like us, place a pecan half in place of the cherry and walnuts work just as well too. Thanks for sharing!"

amama2all3 User ID: 6558313 237309
Reviewed Nov. 13, 2015

"This is the recipe my Grandmother gave me and it's always been my family's favorite."

AlilRascal User ID: 8569658 234872
Reviewed Oct. 13, 2015

"I would like to know any changes for High Altitude? Please."

angeledisc2008 User ID: 7882453 228490
Reviewed Jun. 24, 2015

"My husband asked for an upside down cake, and I found this recipe to be the one he cannot get enough of! It's a winner!"

ebramkamp User ID: 702841 226145
Reviewed May. 10, 2015

"This is sooooooo good. I didn't have any pecans but frankly the cake was so delicious without them it didn't matter. The cake is light in texture and the pineapple topping is rich. I switched steps 2 and 3 so I didn't have to clean my beaters prior to whipping up the egg whites. I also cut the maraschino cherries in half and put them in the middle of the pineapple slices before I poured on the cake batter. This is a definite go to recipe for me from now on. Perfection in the form of a pineapple upside down cake."

delowenstein User ID: 3766053 189313
Reviewed Jan. 7, 2014

"I found this recipe in my new edition of Taste of Home Baking recipe book! I noticed that there was a variation for Cranberry Orange Upside Down Cake & citrus fruit was the Ingredient challenge for this week for Cook's Corner Forum! I prepared this cake, substituting 1 cup frozen WHOLE cranberries and 3/4 cup ground Navel orange & 1/3 cup orange juice for the pineapple juice! I omitted the pineapple, pecans and cherries! I used the 1/3 cup melted butter, the 2/3 cup packed brown sugar, the 3 eggs, separated, the sugar & substituted 1 tsp. orange extract for the vanilla extract! Of course, I kept the flour, salt and baking powder the same! I used my egg beater to beat the egg whites in a bowl, then folded the egg whites into batter! I used this upside-down cake pan I'd purchased a while back from the Country Store! I spread the ground orange and whole cranberries over the butter/brown sugar mixture in the pan. I had to bake the cake 45 minutes at 375o F. I'd tested it at 35 minutes and it wasn't done-cake tester came out gooey! I ran a knife around the edge of the pan to loosen cake-I inverted the cake onto a waxed-paper covered clean baking sheet. Then I transferred the cake to a plate. This cake came out looking beautiful! I was glad for this variation of Cranberry-Orange Upside-Down Cake! Bernardine Melton, thank you for sharing this recipe for the Pineapple Upside-Down Cake! I gave the cake to my Mom to freeze for when we have company or if friends drop in! delowenstein"

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