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Makeover Pineapple Upside-Down Cake

 Makeover Pineapple Upside-Down Cake
“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
9 ServingsPrep: 15 min. Bake: 35 min.


  • 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 McCormick® Pure Lemon Extract
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/3 cups cake flour
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon salt


  • 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.
  • 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.
  • Bake at 350° for 35-40 minutes or until a toothpick comes out

2 of 2

Makeover Pineapple Upside-Down Cake (continued)

Directions (continued)

  • clean. Immediately invert onto a serving plate. Serve warm. Yield: 9
  • servings.
Nutritional Facts: 1 piece equals 288 calories, 9 g fat (3 g saturated fat), 34 mg cholesterol, 172 mg sodium, 49 g carbohydrate, 1 g fiber, 3 g protein.