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Rosemary Pineapple Upside-Down Cake

 Rosemary Pineapple Upside-Down Cake
When it's time to get back to baking, you'll want to try this delicious scratch pineapple upside-down cake with a twist...a bit of fresh rosemary is sprinkled over the pineapple to create an unexpected, but superb flavor combination. Paula Marchesi, Lenhartsville, Pennsylvania, says this cake has been such a hit at church dinners that she now brings two or three.
8 ServingsPrep: 15 min. Bake: 35 min. + cooling


  • 1 tablespoon plus 1/4 cup butter, softened, divided
  • 1/3 cup packed brown sugar
  • 1 teaspoon minced fresh rosemary
  • 6 canned unsweetened pineapple slices, drained
  • 2/3 cup sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/4 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 cup fat-free milk
  • Fresh rosemary sprigs, optional


  • Melt 1 tablespoon butter; pour into 9-in. round baking pan. Sprinkle
  • with brown sugar and rosemary. Top with pineapple slices; set aside.
  • In a small bowl, cream sugar and remaining butter. Beat in egg and
  • vanilla. Combine the flour, baking powder and salt; add to creamed
  • mixture alternately with milk. Spoon over pineapple.
  • Bake at 350° for 35-40 minutes or until a toothpick inserted near
  • the center comes out clean. Cool on a wire rack for 5 minutes. Run a

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Rosemary Pineapple Upside-Down Cake (continued)

Directions (continued)

  • knife around edge of pan; invert cake onto a serving plate. Cool
  • completely. Garnish with rosemary sprigs if desired. Yield: 8
  • servings.
Nutritional Facts: 1 slice equals 264 calories, 8 g fat (5 g saturated fat), 46 mg cholesterol, 207 mg sodium, 45 g carbohydrate, 1 g fiber, 3 g protein.