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Pineapple Upside Down Cake

What you need: 

1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 (20 ounce) can pineapple chunks in unsweetened pineapple juice
1/3 cup oil
1 tablespoon white vinegar
1/4 cup unpacked brown sugar

What you do: 

1. Preheat oven to 350 degrees F. In a bowl, combine flour, sugar, baking soda, and salt. Pour juice off can of pineapple into 1 cup measuring cup-it should be about 3/4 cup juice. Add water to make 1 cup. In a separate bowl, combine the pineapple juice, oil, and vinegar.
2. Dump pineapple chunks into the bottom of a 12" spring form pan (you could use an 8" x 8" or other sized spring form, just adjust cooking time). Sprinkle with brown sugar.
3. Quickly mix wet ingredients into dry, stirring quickly to combine ingredients well and get out the big lumps. Pour into pan on top of the pineapple/brown sugar mix.
4. Bake for 25 to 35 minutes, or until golden on top and a toothpick inserted in the center comes out clean. (Baking time will depend on pan size) Let cool and loosen sides of cake from pan. Remove side ring and place serving plate on top. Flip cake over onto serving plate and remove pan bottom.
Eat. Yumm.
Source of recipe: This is a modification of Jeanne's White Cake recipe I found here under Wedding Recipes. This cake turned out well so I thought I would share! This makes a pretty sweet, moist cake. You can replace the juice with just water if you are concerned about it being "too sweet".

Preparation Time: 
10 minutes, Cooking time: 25 to 30 minutes
Cooking Time: 
25 to 30 minutes
8 to 12
Recipe Category: 


This quick and easy recipe makes a great presentation! Mine is with whole wheat pastry flour, pineapple juice and no water. Fantastic!


I used applesauce instead of oil. Actually, I put the juice in a measuring cup and added unsweetened applesauce until I got to 1 1/3 cups and never added any water. The cake was a little more dense than I expected, but moist and delicious nonetheless. <3


I've made this twice with whole wheat pastry flour and it came out great
Will be trying it out with some lower-carb flours soon


This was so good!!  Even my husband loved it and he's super picky.  I couldn't find my springform pans but found it baked just fine in an 8x8 and used baking powder rather than baking soda.  I'll be making this cake again!


Delicious! I baked mine in a normal 9x9 pan. I used pineapple chunks instead of rings. I cooked it about 50 minutes. At first I was nervous because the center seemed to jiggle around when I was checking on it, but after the additional time in the oven it worked out perfectly. The only thing I might change next time is adding a bit of cinnamon for some extra goodness. Thanks so much!!



made this for thanksgiving weekend! however, i used a whole FRESH pineapple  :)>>> and apple juice instead of the canned juice. amazingggggg, this was such a hit!! used a bit less sugar, its perfect!


This was delicious! I baked this a couple nights ago and just had to review it. I made a few changes. I did use a springform pan, and I used pineapple rings and cherries. I also added a can of pineapple tidbits to the batter, and once I filled the pan, I added more cherries to the top (bottom). I used a quarter cup less sugar to account for the added sweetness of the extra pineapple. Wow!! This is definitely be a go-to recipe! So easy and tasty.


I made this gluten free by subbing out chickpea flour and cornstarch, and added about 1 TB of baking powder to the mix. It came out perfectly. I've also made this gluteny, and use regular flour (subbing out 3 TB of the flour with cornstarch), and have had it come out super moist and delicious every single time. I even have my omni friends asking me to make it. I think it's because it's actually made from scratch, and not from some horrible box mix. Ugh. Box cake.


I replaced the wheat flour for gluten free rice flour. It turned out so well...

...At 3 am.

I'm going to have the best breakfast :)


I really enjoyed this cake and so did my boyfriend! I was a little nervous that the center wasn't cooking as quickly as the outside, but it turned out great... I definitely added to the bake-time though.



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