Pineapple Upside-Down Cake.

This is my favorite recipe for homemade classic Pineapple Upside-Down Cake. Super-moist and full of flavor!

Pineapple Upside Down Cake by sallysbakingaddiction.com

Another springtime cake is sitting on my kitchen table today.

As I sit at my desk and see this outside, I’m desperately craving any and all things fruity. Apparently making fruity, luscious springtime cakes tricks my mind into thinking it’s actually pastel-wearing weather again? Flip-flop weather, blue jeans and t-shirt weather, floral scarf weather, flowy dress weather…

I’m diving head first into this super-moist pineapple cake with hot pink nail polish on my fingers and mint green on my clothes. I don’t care, it’s springtime inside this apartment.

This is my favorite recipe for homemade classic Pineapple Upside-Down Cake. Super-moist and full of flavor!

This is my favorite recipe for homemade classic Pineapple Upside-Down Cake. Super-moist and full of flavor!

My mom makes pineapple upside-down cake every year when spring rolls around. Sometimes mom does a little shortcut cake mix version when she’s elbow deep in other things. But this year, I’m bringing my homemade version to the table.

Pineapple upside-down cake battles apple pie as my #1 favorite dessert. I love both desserts, hands down, more than any other dessert on the planet. Serve both with some vanilla ice cream and I’m in heaven. This is my favorite homemade apple pie recipe if you’re curious!

It goes without saying how much I am in love with this brown sugared, melt-in-your-mouth, buttery old-fashioned cake! Take a bite and dig right in with me…

My absolute favorite Pineapple Upside Down Cake recipe! Super-moist and loaded with flavor.

I developed a treasured standard vanilla cake recipe last year. I’ve said it once and I’ll say it again: A basic vanilla cake recipe can take you far in life. Once you master the recipe, the doors to creative cake (and cupcake!) land are wide open. I’ve used my standard vanilla cake recipe to make all of the following recipes:

And today, I used it again to make my beloved pineapple upside-down cake.

This is my favorite recipe for homemade classic Pineapple Upside-Down Cake. Super-moist and full of flavor!

The recipes starts out like your standard pineapple upside-down cake recipe. Melt some butter, pour it into your pan, top with a sprinkle of brown sugar, pineapple slices, and maraschino cherries. I like to use a ton of cherries. Just dot them wherever you see an empty space between all the pineapple rings. You may use fresh or canned pineapples. Canned are easiest (and cheapest!) for me this time of year.

This buttery, pineapple mixture will create the brown-sugared juicy topping to your cake when you flip it upside down before serving. It’s the best part of the entire cake, trust me. Not to mention – it’s pretty. ;)

Top the pineapples with your vanilla cake batter. I used more brown sugar and less white sugar with this particular cake. I typically do 1/4 cup brown to 3/4 cup white. But since I love the combination of brown sugar and pineapple, I reversed those ratios to 3/4 cup brown and 1/4 cup white.

Bonus: no mixer required for today’s cake recipe!

This is my favorite recipe for homemade classic Pineapple Upside-Down Cake. Super-moist and full of flavor!

Bake the cake until it’s beautifully golden on top. This cake is extra moist, so it will take a little longer than my usual vanilla cake recipe to bake. Bake until a toothpick inserted in the center comes out clean, about 40+ minutes. Mine took 41 minutes exactly.

As the cake bakes, the buttery brown sugar sauce will bubble up the sides, creating a buttery glaze on all sides of the cake. It’s absolutely the best part!

Let the cake cool for about 10 minutes after coming out of the oven. Then invert the cake onto your cake stand or a large serving plate. Watch the bubbly, brown sugar sauce drip down the sides. Lip-smackin’ good.

This is my favorite recipe for homemade classic Pineapple Upside-Down Cake. Super-moist and full of flavor!

Slice. Serve. Fall in love.

Pineapples and cherries are wonderful on their own, but pair them with vanilla, butter, brown sugar and you’ve got a whole new world of awesome.

This is the kind of show-stopping cake you bake for friends, family, and guests. Trust me, you’ll want to have it around to impress all the dessert lovers in your life! While there may not be chocolate, a peanut butter swirl, candy bars sprinkled inside, or frosting on top – this crowd pleasing cake can hold its own.

You will bake this cake every chance you get.

This is my favorite recipe for homemade classic Pineapple Upside-Down Cake. Super-moist and full of flavor!

My one piece of advice? Make sure you have enough hungry tummies in your house or you will be tempted to eat the entire cake yourself. Your dentist (and spring wardrobe) will thank you.

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Pineapple Upside-Down Cake

This is my favorite recipe for homemade classic Pineapple Upside-Down Cake. Super-moist and full of flavor!

Yield: serves 8

Ingredients:

Topping

  • 1/4 cup (60g) unsalted butter, melted
  • 1/2 cup (100g) light brown sugar
  • sliced pineapple (6 canned slices or use fresh)
  • 15-20 maraschino cherries

Cake

  • 1 and 2/3 cups (210g) all-purpose flour, careful not to overmeasure
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature preferred
  • 1/4 cup (60g) yogurt*
  • 1/2 cup (120ml) milk or buttermilk*
  • 1/4 (60ml) cup pineapple juice (reserved from the canned pineapple or use fresh)
  • 1 Tablespoon (15ml) vanilla extract

Directions:

Preheat oven to 350F degrees.

Prepare topping first. Place 1/4 cup of melted butter into a 9-inch pie dish or 9x2 inch round cake pan. Make sure it is a deep pan! Sprinkle with 1/2 cup of brown sugar. Top with pineapple slices and arrange cherries between the pineapple slices. See my photo for a visual. Set aside.

In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugars vigorously getting out any brown sugar lumps - mixture will be gritty. Whisk in egg, yogurt, milk, pineapple juice, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.

Pour/spoon batter into prepared pan. Bake for at 40-48 minutes. Cover loosely with aluminum foil (loosely to avoid the top from sticking to the foil) at the 20 minute mark to avoid browning. Allow to cool for 10 minutes.

Invert cake on top of a cake stand or a large serving plate. Slice and serve warm, room temperature, or even cold. Try serving with vanilla ice cream - it's a delicious combination. Cover cake and store for up to 3 days in the refrigerator.

*Recipe tested with buttermilk and unsweetened almond milk. Use any milk, dairy or non, that you prefer. 

*Recipe tested with plain 0% Greek yogurt. Use any yogurt, Greek or regular - low fat or fat free, that you prefer.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

A few more fruity options for ya:

Apple Upside-Down Cake

Caramel Apple Upside Down Cake

Lemon Blueberry Layer Cake

Deliciously sweet and light Lemon Blueberry Layer Cake. Tangy cream cheese frosting gives each bite a sweet touch!

 

Skinny Tropical Muffins

Skinny Tropical Muffins

 

Key Lime Pie Squares

Incredibly easy and amazing Key Lime Pie Bars. These zesty bars will disappear. I recommend doubling the recipe!

 

Orange Glazed Cranberry Bread

Orange Glazed Cranberry Bread

 

Strawberry Shortcake Cupcakes

These fluffy, fruity Strawberry Shortcake Cupcakes are made completely from scratch. And yet are so simple!

 

 

 

 

   

170 Responses to “Pineapple Upside-Down Cake.”

  1. #
    61
    Tatiana Quinteroposted May 4, 2014 at 10:56 pm

    Hi, I just baked this cake for the first time today and it turned out absolutely delicious. WOW wow WOW. I do have to say it doesn’t look as pretty as yours but it I the best cake I’ve ever tasted, by far. And it is still warm. I can’t wait to have a big, chunky slice tomorrow!

    Reply

    • Tatiana Quinteroreplied on May 4th, 2014 at 10:57 pm

      Oops, 9 inches. The pan was 9 inches.

      Reply

  2. #
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    Much2Sweetposted May 5, 2014 at 9:43 pm

    Hi Sally. I came across your site while searching for a pineapple upside down cake to bake for my mother and mother-in-law for Mother’s Day this weekend. I usually make the version with a boxed mix and I add chopped pecans (we are Texans so any excuse for pecans makes us happy!) to any area where there isn’t a pineapple slice or cherry. The topping is great but you can tell the cake is not homemade. I LOVE the pictures. Your cake cake out beautifully. Well done! I did want to point out something I noticed after reading the blog, directions and all the reviews that someone else asked about eggs in your recipe. The directions indicate to add the egg but no eggs are listed in the ingredient list. My late grandmother (she was a wonderful baker and the reason I love to bake) used to bake a cake without eggs and I wasn’t a fan but everyone else loved it. Sorry, I digress. Just wanted to let you know the egg is missing from the list. It is only one egg correct? Love your blog and pictures. Will be baking this cake for Sunday and looking forward to the next recipe. Happy Mother’s Day to you and yours!

    Reply

    • Much2Sweetreplied on May 5th, 2014 at 9:45 pm

      Okay, I was blind. I see the 1 large egg now.

      Reply

  3. #
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    Geetaposted May 6, 2014 at 9:13 am

    Thank you Sally. My 7 yr old son and I baked it this afternoon. It turned out awesome!

    Reply

  4. #
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    Joyceposted May 11, 2014 at 6:20 pm

    I cooked for 20 minutes, put foil on top of the cake, then removed after 25 minutes. The middle section was still wet and some of the batter pulled off with the foil. I had to cook for another 20 minutes to get it done.

    Reply

    • Aliereplied on November 2nd, 2014 at 9:45 pm

      I found the same thing. I put the foil on with 20min left, and it probably wasn’t necessary. This cake turned out way too moist compared to what i am use to. I had to leave it in an extra 10min, and it is still rather dense/chewy.

      Reply

  5. #
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    Cindy H.posted May 14, 2014 at 4:05 pm

    I made this today, but can’t taste it until tonight since we’re taking it to a friend’s house. I knew I should have made two! I used sour cream since I only had flavors of yogurt that I didn’t want to mix with pineapple. I sprayed the foil with no-stick cooking spray before I put it loosely on the cake.

    The only problem I had is that my 9″ baking dish must not be as deep as the one used here. I usually use a 8×8 baking pan and wish I had this time. The liquid from the topping seeped over the pan while baking. It burned on the bottom of the oven filling it (and my house) with smoke. Everything else was fine. The cake looks beautiful and it smells so good…now that I have the smoke out of the house. :-D

    Reply

    • Cindy H.replied on May 15th, 2014 at 11:02 am

      The cake was delicious!

      Reply

  6. #
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    Remsziposted May 25, 2014 at 2:09 am

    While making this cake yesterday everything went wrong in the kitchen…the butter exploded in the micro, the dripping butter burned in my oven, and I made such a mess! I felt like nothing is going well. But when I cut the cake, oh my it was so soft and delicious! it was perfect. I was a thousand times recompensated :) I will definitely make it again!

    Reply

  7. #
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    Saraposted May 25, 2014 at 10:55 am

    I made this for a BBQ tonight, followed the recipe word for word, but it’s not baking all of the way through. I’ve added 20 min to the overall baking time and it’s still not done. Any pointers for next time?

    Reply

  8. #
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    Loriposted May 26, 2014 at 3:27 pm

    Just tried your recipe for pineapple upside down cake. Turned out really well. I didn’t want to buy a large tub of plain yogurt so I used French Vanilla yogurt as a substitute and just used a teaspoon of vanilla in the recipe. Did everything else the same and used low fat buttermilk. Next time I might try pineapple yogurt for a twist as this recipe is definitely worth trying again. Thanks.

    Reply

  9. #
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    Colleen Feltsposted May 26, 2014 at 5:40 pm

    I have made a lot of pineapple upside down cakes in my life, always using prepared cake mix. I made this recipe last night and will never use prepared mixes again. Without a dought the best pineapple cake I have ever eaten! I am not sure if it was the brown sugar the recipe called for or just all of the fresh ingredients versus packaged? I didn’t add any yoghurt, forgot actually. This cake was awsome! I did have to bake mine a little longer but did not have any issue with mine running out of the pan that others are talking about. When I was younger, packaged mixes were great for the convenience. I find as I get older, scratch is just as easy and the flavor of homemade is worth the effort. Thanks for sharing your recipe. Can’t wait to try some of the others.

    Reply

    • Sallyreplied on May 26th, 2014 at 6:41 pm

      Fresh, homemade is always better when it comes to pineapple upside down cake. Thanks for reporting back Colleen!

      Reply

  10. #
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    Danielaposted May 27, 2014 at 10:55 am

    I was looking forward to making this and it came out looking beautiful, except I did not like the taste of the cake and it was too messy. I had some of the same problems. The batter was overflowing, but I read all the comments and lined a baking sheet just in case. The butter just poured out of the sides which I think depleted the cake and left it quite dry and it tastes like flour. Or it could be that it didn’t cook long enough. Cooked it for 20 minutes. Covered with foil. Cooked for another 20 minutes. Still runny. Removed the foil and cooked it for another 9 minutes. Center still wet. The top was browning so I added the foil again for another 10 minutes. Anyway, I did not like this recipe at all. *I did use 9×2 pie pan.

    Reply

    • Sallyreplied on May 27th, 2014 at 11:25 am

      Thanks Daniela! It looked great in the photo you tagged me in on instagram yesterday. Often, dry tasting cakes come from accidentally overmeasuring the flour. You could try using a softer flour like cake flour if you decide to try it again – or sift the flour. That always helps. So sorry you were disappointed!

      Reply

      • Danielareplied on May 27th, 2014 at 11:28 am

        Thanks so much. I saw that note about the flour and I was being careful. I will give it another try with sifting the flour and/or cake flour. Thanks for the inspiration.

  11. #
    71
    Ramsha Asfandyarposted June 3, 2014 at 1:17 am

    sally all your recipes are amazing. . I have tried alot of them and I have never been disappointed. .. I want to make a request that please share the recipe of bread and butter pudding.

    Reply

  12. #
    72
    Hollyposted June 15, 2014 at 7:29 pm

    I wanted to say that i made this today for Father’s Day and it is probably the best tasting thing I’ve ever baked! It pales only in comparison to a Cinnamon/Brown Sugar Babka I made once, but I swear this cake fights for the number one spot! Thanks for posting such a lovely recipe!! I had no problems at all, except that it’s almost all gone now!

    Reply

    • Sallyreplied on June 16th, 2014 at 12:35 pm

      Thanks Holly, what a sweet comment. So happy you love this cake as much as we do!

      Reply

  13. #
    73
    Mary Luptonposted June 16, 2014 at 1:11 pm

    OMG! I have cooked for many years, and have a large collection of cookbooks. I am no slouch in the kitchen. But I felt my old recipe could use improvement. So, when I decided to switch my pineapple upside down cake recipe, I ran across yours. On Fathers Day we had six for dinner. I doubled the recipe and made two 9″ cakes so we would have leftovers. By 10:00 pm that night it was GONE, every crumb. I’m not sure, but I think someone licked the cake plates when they sneaked the last piece. I’m pretty sure it was my husband. Thank you for sharing this luscious cake. It is one of the best I have ever tried. My family concurs.

    Reply

  14. #
    74
    Aliceposted June 27, 2014 at 12:57 am

    Made this tonight, along with the your BBQ chicken fingers. It was one of the best cakes I’ve had in a long time! I followed your directions exactly and had no problems at all. I think what really helps me in your recipes is the gram measurements. I have a kitchen scale and it really helps to be precise. I used a pie dish to bake in, and just made sure that it was one that looked a little deeper than the standard, basic Pyrex dish. It was plenty of room for the batter, with no overflow issues. Thank you again for sharing this recipe. It’s a winner!!!!

    Reply

    • Sallyreplied on June 27th, 2014 at 7:44 am

      I only measure by grams these days Alice, so much more precise. Basically foolproof that way; you can’t mess up! Happy this cake was a hit. Thanks so much for reporting back.

      Reply

  15. #
    75
    Danielaposted June 30, 2014 at 9:49 pm

    Hi Sally, I was curious to know what you thought about whisking egg whites before adding them to the batter? I’ve seen several pineapple upside-down recipes that ask for the egg-white whisking. Also, what is the purpose of the foil? Will it make it more moist?

    Reply

    • Sallyreplied on July 1st, 2014 at 12:55 pm

      Hi Daniela – I do not whisk egg whites before adding them to this cake batter. I simply add the whole egg and whisk as instructed in the recipe. The foil is see to prevent the cake from getting too brown in the oven.

      Reply

  16. #
    76
    bethposted July 7, 2014 at 8:49 pm

    Made this tonight and it was DELICIOUS! The cake was really dense which I didn’t expect but full of flavor and everyone loved it. We topped ours with a little whipped cream..next time, vanilla ice cream!

    Reply

  17. #
    77
    Alichaposted July 12, 2014 at 2:56 am

    Congratulations for recipes! All delicious ones!

    Reply

  18. #
    78
    Maureenposted July 15, 2014 at 12:37 am

    Thanks for sharing the buttery glaze technique. I used it and it makes a world of difference. The final product is rich and tastes delicious.

    Reply

  19. #
    79
    Nahlaposted July 20, 2014 at 7:55 pm

    I made this cake for a friend, I couldn’t taste until it was served. It was perfect. Moist enough, not too sweet. Definitely will be doing it again.
    Can I make it with strawberry instead of pineapples?
    Thank you a lot

    Reply

    • Sallyreplied on July 20th, 2014 at 8:25 pm

      Strawberries would be wonderful – so glad you enjoyed it!

      Reply

  20. #
    80
    KTallyposted July 27, 2014 at 12:30 pm

    I’ve just placed this in the oven with these substitutions – 1/4 c. unswtnd applesauce in the cake for 1/4 c. of the butter & 1/4 c. low fat sour cream in place of yogurt. Used a 9″ cast iron Southern style skillet . Ladies, read the directions here – it clearly says to bake it 40 minutes. Check at 20 minutes, etc etc.

    Reply

  21. #
    81
    Roniposted August 9, 2014 at 8:49 am

    This cake was awesome! My granddaughters and I make it. It was my first cake made from scratch. Turned out perfect and delicious. Now I have the confidence to try more of your recipes. I used a 10in baking pan and had to substitute with dark brown sugar and vanilla greek yogurt. Still came out great! This will be my go to dessert now. Thank you!!

    Reply

  22. #
    82
    Paul Grimaldiposted August 17, 2014 at 1:27 pm

    Nice taste but along with several others I also found the cake undercooked after giving an extra 10 mins from the recipe. There is a mis print/type whereby the oven temp is missing. I used 160 C as other recipes. Sally suggests that the batter mix should be “thick” but with milk, juice and melted butter is was quite liquid.

    So may adverse comments, must be something wrong here.

    Reply

    • Sallyreplied on August 17th, 2014 at 2:47 pm

      The oven temperature is the first direction. Happy you enjoyed its taste!

      Reply

  23. #
    83
    Mari Montezposted August 20, 2014 at 8:09 pm

    Absolutely loved this recipe! So simple to make and was delicious!

    Reply

  24. #
    84
    Johnposted September 1, 2014 at 2:07 pm

    I don’t know what so many are talking about. I doubled the recipe and made two and they came out beautifully. There was no boil over or run over, I think the ones having trouble are not using whole milk, buttermilk or full fat yogurt. The batter was nice and thick, to the point it had to be spread out with rubber spatula. Haven’t tasted yet as I like these cooled first but they look great. Thank you for this recipe.

    Reply

    • Johnreplied on September 1st, 2014 at 2:09 pm

      Also only took 40 minutes and toothpick came out clean.

      Reply

  25. #
    85
    Shannaposted September 18, 2014 at 7:51 am

    My boyfriend wanted a homemade pineapple upside down cake. I’m far from a baker so to google I went. I made this cake last night and it turned out amazing. Maybe not as great as yours but still! The recipe was easy to follow. He was impressed and I was proud of myself! Thankyou!

    Reply

  26. #
    86
    Dishaposted September 24, 2014 at 5:18 am

    Hi i was just wondering dony we have to grease yhe tin before adding everything

    Reply

    • Sallyreplied on September 24th, 2014 at 2:23 pm

      No, you do not need to grease the pan because of the buttery layer at the bottom.

      Reply

  27. #
    87
    Sophiaposted September 26, 2014 at 2:33 pm

    hi Sally!
    I adore your recipes!
    I am making your cake today. I usually line the bottoms of cakes with parchment paper, would you recommend that with this cake if using the glass pie dish? Would I have to grease the parchment? Or do you recommend just greasing the dish ? Thanks!:)
    -Sophia

    Reply

    • Sallyreplied on September 26th, 2014 at 6:41 pm

      Hi Sophia. Because of the butter at the bottom of this pan (as the “topping”) you do not need to grease this pan at all. Or use parchment paper.

      Reply

  28. #
    88
    Meganposted October 2, 2014 at 7:54 pm

    Great recipe!! I used a 8×8 square baking pan, followed the recipe exactly, except that I did take about 1/2 c – 3/4 c of batter out of the square pan, since others had an issue with overflowing in the oven. So I had a little cupcake version on the side, and the square cake worked out perfectly. No overflow. It was delicious, and it’s on my list to make again soon.

    Reply

  29. #
    89
    Sylvetteposted October 11, 2014 at 10:59 pm

    I really want to try this recipe but I am a bit confused about the butter. Do we use an additional 1/4 cup o grease the pan or should I use 1/4 from the half cup listed to grease and add the remaining 1/4 to the batter?

    Reply

    • Sallyreplied on October 12th, 2014 at 6:30 pm

      Hi Sylvette – the recipe ingredients breaks this down. There is 1/4 cup required for the topping. And then 1/2 cup required for the cake batter.

      Reply

  30. #
    90
    Tammyposted October 17, 2014 at 4:48 pm

    I have been wanting to bake a pineapple upside down cake for ages so I went online to look for a recipe. Yours look the best by far so I went ahead, got the ingredients and made it.

    Wow!!! It came out amazing and was rich, sweet and moist! My husband kept raving about it… the only thing was, it took 2 hours in the oven to bake fully. I used a top oven for this and am not sure why it took so long. I followed all your steps so I think the problem lies in the oven.

    I will definitely make this cake again and again! Thanks Sally for your recipe!!

    Reply

    • Sallyreplied on October 17th, 2014 at 6:18 pm

      Hi Tammy! I’m so glad you love this recipe but WOW… 2 hours for a cake this size? That is… crazy! Do you have an oven thermometer? I would check your oven temperature. Thanks for reporting back!

      Reply

  31. #
    91
    J Dennisposted October 20, 2014 at 6:54 pm

    My family said it was the best pineapple upside downcake that they ever had. I made one sustitution – I used heavy cream instead of milk just because i had some sitting around. Thank you for posting the recipe!

    Reply

  32. #
    92
    Maryposted October 26, 2014 at 1:31 pm

    I haven’t made this cake yet, but was wondering… Can you double the recipe and bake in a 9×13 pan?

    Reply

    • Sallyreplied on October 26th, 2014 at 1:42 pm

      I fear there will be way too much cake batter. I would double the recipe, fill the pan only about halfway with the batter and use extra for cupcakes (about 18-20 minutes bake time for the cupcakes). I’m unsure of the bake time for the 9×13 cake.

      Reply

  33. #
    93
    Gracieposted October 28, 2014 at 12:37 am

    So I managed to bake this cake tonight and its AMAZING!!!!! I was sooooo clueless but I’m glad it came out good. But I baked it in a iron cast skillet at 375’F for 40 mins and its came out perfect. If you want it more golden to brown prob just leave it for 45mins. And I did not cover it with aluminum i left it and it was perfect. I couldn’t wait and it is 11:30 but i had my first warm slice and its delishes. One thing though it is pretty sweet maybe reducing the brown sugar that is the topping to 1/4 cup will make it less sweet. Either way THANK YOU SO MUCH for this receipe. I love baking and this was the first time i baked a pineapple upside-down cake and if i do say so myself it is delish. Hopefully tomorrow when i wake up there’s still some left. Thank You and Good Night :)

    Reply

  34. #
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    Dawn Allenposted November 6, 2014 at 9:59 pm

    Hi! Thank you for the recipe! I had really high hopes for it, but I’m still not sure it has worked for me. Waiting for hubby’s opinion. It’s good, with the exception of the bites where you don’t get any pineapple. The cake is just too plain, too dense, and not sweet enough. My only substitutions were heavy cream for the milk and sour cream for the yogurt (all I had on hand). Was it really supposed to only be 1/4 cup white sugar and 3/4 light brown sugar in the cake itself? It tasted almost like bread. Also, had to bake for about 30 minutes longer, and that was in a convection oven. Would love to try this again. Will use precise ingredients next time, but am wondering about the sugar quantity. Thanks so much!

    Reply

    • Sallyreplied on November 7th, 2014 at 9:26 am

      Hi Dawn. With all the brown sugar glaze on top, I find adding more sugar to the cake simply over-sweetens it. heavy cream will absolutely make any cake on the denser side. feel free to slightly reduce the flour if you’d like a softer crumbed cake OR cream the butter and sugars together in the cake itself.

      Reply

      • Dawn Allenreplied on November 7th, 2014 at 10:32 am

        Makes perfect sense, Sally, thanks! Actually, hubs liked the sweetness the way it was just fine. :-) I’ll do buttermilk next time instead of cream. And, hey, I just finished a small piece post-breakfast, and certainly enjoyed it! Happy Thanksgiving to you, and thanks!

  35. #
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    Rose Storeyposted November 7, 2014 at 8:14 am

    Our daughter requested a pineapple upside down cake for her 33rd. birthday,so I made one ahead of time just to make sure that it would be one we would like. I loved your recipe! It was the easiest one I found. I bake a lot, but have never mastered this cake. Thanks to your easy to follow recipe, I think we have a new go to cake recipe when we have birthdays around here.

    Reply

  36. #
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    maryposted November 8, 2014 at 6:34 pm

    Hi Sally!
    I made this cake for my husband’s birthday. It was a hit! I especially loved the edges, all crispy and buttery and caramel-y! yum. Added a little extra flour due to high altitude, texture came out perfect. I found a deeper 9 inch cake pan, as you had cautioned, was perfect with no oven spillovers.
    Thank you!
    Mary

    Reply

  37. #
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    Lauraposted November 13, 2014 at 10:54 pm

    hi Sally!… first i want to THANK YOU for being so kind as to share your recipes and insights/reviews.. helped me a lot in my baking..
    Sally, i have made 2 successful first try’s of your CARROT CAKE AND PINEAPPLE UPSIDE DOWN CAKES, and boy oh boy! all i got was all compliments! :)…
    it’s just an hour ago that i made my first Pineapple Upside Down and i am proud to say it tasted soooo good it disappeared like magic after i presented it to my friends! hahaha… i followed it to the letter and it turned out moist and yummy and i couln’t add nor innovate more to this recipe.. IT’S JUST PERFECT, SALLY… so, THANK YOU… and more power!

    Reply

  38. #
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    Aiposted November 20, 2014 at 5:42 am

    I have never bake before and pineapple upside down cake was a foreign idea to me (I am not from the states too), ironically it is my husband’s favorite cake and only today, after 8 years together I finally brave enough to make it for him because he had such a rough time with work. You need a new label that is called foolproof on this recipe because I am a fool when it comes to baking but oh boy did that cake comes out straight from the most joyful place on earth. Thank you for this recipe, for it made me got such an indescribable look from my husband when I served it to him. Cant say thank you enough!

    Reply

  39. #
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    Paula Lockeposted November 24, 2014 at 3:43 pm

    WOW,rainy evening in southern Spain, I decided to bake this cake, you now have a devoted fan in Spain,thanks for your blog.

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    Debbie in Kingman, AZposted December 4, 2014 at 11:12 am

    Hello Sally, I’m gonna be trying your PUDC recipe in about a week for a friend of mine who hasn’t had it in about 40 years! I read ALL the comments and I just wanted to put a thought out because of all of those who commented about having to bake longer. I know that altitudes can make a difference in baking times. Is it possible that might be the problem for some people? I’ll let you know how mine turned out as well as what my friend thinks of it :-) I usually make my Peanut Butter Cheesecake and homemade Bailey’s at Holiday time. Thank you for your recipe, and to all the posters for your input! Happy Holidays!

    Debbie Greene

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    Stephanie P.posted December 7, 2014 at 7:19 pm

    Hi Sally.
    I was wondering if this recipe could be used to make cupcakes?
    Thank you.

    Reply

    • Sallyreplied on December 7th, 2014 at 8:24 pm

      Definitely. I’m unsure of the exact bake time (maybe around 18-20 minutes).

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    Lisa Vicekposted December 10, 2014 at 7:33 am

    I made this for my Dad’s 85th Birthday yesterday and it was delicious but a little pudding like. I baked it 40 minutes, then 10 more, then 10 more. My tester finally came out clean and I turned the oven off and left it in while the oven cooled. It cooled and flipped perfectly! Was beautiful until it had been out on the platter all day when it sunk in the middle.
    Does anyone have any hints on how long to bake this…higher temperature maybe? I did sift the four and measured exactly.
    My IPad won’t copy the picture here.

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    Sheldon Lockhartposted December 13, 2014 at 11:21 pm

    I found your recipe on Pinterest and can not wait to make it for Christmas but because our family gathering is so large I would like to make it in a 9×13 rectangular pan. Should I just double the recipe, or what would be your suggestion?

    Reply

    • Sallyreplied on December 14th, 2014 at 2:40 pm

      I fear there will be way too much cake batter if you doubled the recipe for one 9×13 pan. I would double the recipe, fill the pan only about halfway with the batter and use extra for cupcakes (about 18-20 minutes bake time for the cupcakes). I’m unsure of the bake time for the 9×13 cake.

      Reply

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