Pineapple Upside Down Cake

Recipe file created July 5, 2004.
Makes an elegant dessert for social gatherings, or a special treat for the family.

  • 1/3 cup melted margarine
  • 1 cup brown sugar
  • 1 can pineapple slices, chunks or tidbits
  • marachino cherries
  • 1/2 cup margarine
  • 1 cup sugar
  • 2 eggs
  • 1 3/4 cups flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk
Pineapple Upside Down Cake

Preheat oven to 350 F.

Prepare cake pan: Pour melted margarine into pan. Add brown sugar. stir to ensure all sugar is moistened. Spread evenly. Arrange pineapple pieces and halved marachino cherries into an attractive pattern. Set aside.

Cream margarine and gradually add sugar. Add eggs. Beat until light -- about 6 minutes.

Combine flour, baking powder and salt in a separate bowl.

Add flour mixture alternately with milk to butter and sugar mixture, starting and ending with flour (about 3 additions of flour, 2 of milk).

Pour over brown sugar and pineapple in pan.

Bake 60 to 70 minutes (or 15 to 20 minutes for cupcakes) for a 9" square pan or 35 to 40 minutes for a larger pan.

Remove pan from oven and turn it upside down on a cooling rack. Leave pan on rack 5 to 10 minutes. Remove pan from cake and let cool completely before serving.


Beating the margarine / sugar mixture makes a light cake that rises well. Try it with all of your cake recipes.

Alternating flour and liquid in any cake recipe prevents the mixture from curdling.

-- Rox

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