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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: 


Oh, yummy Pineapple Upside Down Cake, you don't need another review from me, but I just stopped by to tell you how much I love you.  I made you for my omni husband's b-day this weekend and he gobbled you up, as usual.  This time I tried making you in my Breville toaster oven and you were perfect.  Thank you for being in my life.


This is an awesome cake, as everybody suggests. I have found that the better quality canned pineapple rings bring better flavor. Sometimes when I buy the generic, cheap brand they are white-ish and hard. Spend the extra $0.15. It will be worth it.

The new photo of it done in a bundt cake pan is phenomenal. I am going to have to try that... when I get a bundt cake pan.


I don't think I should make this again. I ate half of it right out of the oven. By myself.

I'm a bad person. *hangs head in shame* Anyway, I made it for my dad's bday cuz it's his fave. My first time making one. It was sooo good. I didn't think it was too sweet (I used a whole cup of pineapple juice, didn't even have to add water) but it did seem kind of grainy with all the white sugar. I wasnt sure if thats how these cakes usually are, but it was still fantastic. Next time I might cut back on the white sugar if I remember to.

Someone asked earlier if the pan needs to be greased. I wasnt sure either so I went ahead and lightly greased mine with some canola oil. It was fine.

I HIGHLY recommend this recipe! You rock baypuppy. :)

That 'I'm a bad person. *Hangs head in shame*' thing cracks me up XD  I know, i'm trying to resist it! -fights it- -contemplates hiding it from self- AAHH! Why does it have to be so good? XD


I started this recipe around 9:20 pm, and I finially finished it around 10:30 pm. I have no idea why it took around an hour (possibly longer) to cook- I just kept adding 3 minutes, four minutes, etc to the timer over and over again after letting it bake for half an hour, and then realizing it was stilll completely raw in the middle. Well, it finiallly finished, and after I got it out of the pan I sprinkled some more brown sugar on top of the pineapple. (I added a picture to the album with the result) I have to say- THIS IS ABSOLUTELY DELICIOUS! One of the best vegan desserts i've ever made. Completely worth my unnatural length of waiting time. I will definentally be making this again. I wouldn't change a thing with the recipe- It isn't too moist or dense and it isn't overly sweet, Just..... Yum. No.... I mean YUM!!  :)>>> Thank you so much for this recipe!!  ;D


:) This was tasty and really sweet. I may use less sugar next time. But overall it was good. ;)


This recipe is great!  Very simple and delicious.  I too used pineapple rings, which would have given it a great presentation had i sprayed the bottom of my pan with no-stick spray.  Nonetheless, the flavors were fabulous, great texture too.  Cooked for about 31 mins in a 8x8 pan


Don't be afraid to try this one. It was perfect! I was skeptical but yummm! I substituted applesauce for the oil and it was fine. ;)b  5 stars from my and my hubby, both.


very yummy!  i had to bake for 45 minutes at 375, but i suspect my recalcitrant oven has a serious problem providing the requested temperature.


I'm impressed! This was so simple and so delicious. I halved the recipe since the only pineapple I had was an 8oz. can of crushed. I also only had packed dark brown sugar. Both worked just fine.
For 1/2 the recipe I used an 8x8 pan lined with non-stick foil and it flipped easily. Done in about 23 minutes.

The cake was so rich and buttery-- without any butter. I had to force myself to not eat the whole thing in one sitting. I have a can of peaches that I'm going to try this with next.

Also a quick tip you might try for fluffier cakes: Sift the flour before using. It might just be the brand I buy, but I notice that baked goods always come out better for me if the flour is sifted first. 


I know that this recipe has been reviewed a million times and everybody LOVES it... But I just wanted to say that I love it too. This is a great recipe that is easy and quick. And, of course a crowd pleaser.



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