Makeover Pineapple Upside-Down Cake Recipe
Makeover Pineapple Upside-Down Cake Recipe photo by Taste of Home
Next Recipe

Makeover Pineapple Upside-Down Cake Recipe

Read Reviews
4 7 10
Publisher Photo
Both of my boys loved this makeover version of a family favorite, and even my husband, who is a bit picky, wants a piece in his lunch tomorrow! —Mary Lou Moeller, Wooster, Ohio
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:9 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 9 servings


  • 3 tablespoons butter, melted
  • 1/3 cup packed brown sugar
  • 9 canned unsweetened pineapple slices
  • 9 maraschino cherries halves
  • 2/3 cup sugar
  • 2/3 cup fat-free milk
  • 3 tablespoons canola oil
  • 1 egg
  • 1 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • 1-1/3 cups cake flour
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon salt

Nutritional Facts

1 piece: 288 calories, 9g fat (3g saturated fat), 34mg cholesterol, 172mg sodium, 49g carbohydrate (32g sugars, 1g fiber), 3g protein.


  1. Pour butter into a 9-in. square baking pan; sprinkle with brown sugar. Arrange pineapple slices in a single layer in pan; place cherry halves in center of pineapple slices; set aside.
  2. In a large bowl, beat the sugar, milk, oil, egg and extracts until well blended. Combine the flour, baking powder and salt; gradually beat into sugar mixture until blended. Pour into prepared pan.
  3. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Immediately invert onto a serving plate. Serve warm. Yield: 9 servings.
Originally published as Makeover Pineapple Upside-Down Cake in Healthy Cooking April/May 2011, p26

Reviews for Makeover Pineapple Upside-Down Cake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
EAW9414 User ID: 3055522 246062
Reviewed Mar. 26, 2016

"me and my husband loved this recipe I used 2pecet milk and fresh pineapple and

used a cast iron skillet it came out perfect but next time all bake it at a less time I have
a convention oven and its baking time is fast thanks for the recipe."

lbroadh2o User ID: 7201056 150496
Reviewed Apr. 20, 2014

"The cake appeared to be cooked at 40 minutes. The cake tester came out clean. Overnight the cake became very soggy ."

SassyLacey User ID: 4962891 133145
Reviewed Jun. 9, 2013

"I loved this recipe and used the crushed pineapple topping as suggested, but the cake was a little dry. I added some pineapple juice drained from the pineapple to the batter but it was still dry. Will add a all of it next time. I also added chopped pecans on the top and they cooked down into the cake and added a delightful addition to this cake. My husband loved it even though it was a bit dry."

cynthe66 User ID: 6292594 133144
Reviewed May. 7, 2012

"The way I do it is I saute some butter, brown sugar and crushed pineapple till browned then spread in the bottom of the pan and continue with the rest of the recipe. I omit the cherries because hubby doesn't like them."

karen curnes User ID: 3182416 133143
Reviewed Apr. 5, 2012

"I've made this recipe several times. The whole family loves it and it comes out perfect every time."

bjh173rd User ID: 5730295 178375
Reviewed Apr. 26, 2011

"I made this for our Easter dessert. I did not have lemon extract but substituted coconut extract. It was quite tasty."

bradleyll User ID: 1979664 192344
Reviewed Apr. 4, 2011

"I made this with my 7 year old niece. She loves to bake. It was super easy and super yummy!"

Loading Image