Pineapple Upside-Down Cake.

This is my favorite recipe for homemade classic Pineapple Upside-Down Cake. Super-moist and full of flavor! I make this recipe all the time.

Here is my FAVORITE recipe for Pineapple Upside-Down Cake!

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.

Here is my favorite recipe for Pineapple Upside-Down Cake! sallysbakingaddiction.com

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!

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.

Here is my favorite recipe for Pineapple Upside-Down Cake! sallysbakingaddiction.com

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 can 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 gorgeous!

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!

Here is my favorite recipe for Pineapple Upside-Down Cake! sallysbakingaddiction.com

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.

Here is my favorite recipe for Pineapple Upside-Down Cake! sallysbakingaddiction.com

Slice. Serve. Fall in love!

Here is my favorite recipe for Pineapple Upside-Down Cake! sallysbakingaddiction.com

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.

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.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Pineapple Upside-Down Cake

Yield: serves 8

Prep Time: 30 minutes

Total Time: 3 hours (includes cooling)

Print Recipe

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

Ingredients:

Topping

  • 1/4 cup (60g) unsalted butter, melted
  • 1/2 cup (100g) packed light brown sugar
  • sliced pineapple (6-8 canned slices or use fresh)
  • 15-20 maraschino cherries

Cake

  • 1 and 2/3 cups (210g) sifted all-purpose flour, careful not to overmeasure 1
  • 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) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature preferred
  • 1/4 cup (60g) yogurt2
  • 1/2 cup (120ml) milk3
  • 1/4 (60ml) cup pineapple juice (reserved from the canned pineapple or use fresh)
  • 1 Tablespoon (15ml) vanilla extract

Directions:

  1. Preheat oven to 350°F (177°C).
  2. Prepare topping first: Place 1/4 cup of melted butter into a 9-inch pie dish or 9x2 inch (deep dish) 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.
  3. Prepare the cake: 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.
  4. Pour/spoon batter into prepared pan. Make sure it's not overflowing-- this recipe makes enough batter for your deep dish pan. If you find there is too much batter, make a couple cupcakes (20 minutes bake time) on the side. 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.
  5. 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.
  6. Make ahead tip: This isn't the best cake to make ahead of time because the pineapples will settle down into the cake- while still tasty, the presentation won't be as pleasing. You can, however, prepare the wet (cover and refrigerate) and dry ingredients (cover at room temperature) separately and bake the cake the day of. Let the wet ingredients come to room temperature before mixing.

Additional Notes:

I've made this cake more times than I can count. Here are my notes about varying ingredients.

  1. This recipe has been tested with all-purpose flour and cake flour. Whichever flour you use, make sure it is sifted. If using cake flour, use 1 and 3/4 cups.
  2. Recipe tested with plain 0% Greek yogurt. Use any yogurt, Greek or regular - low fat or fat free, that you prefer. Sour cream works too! I've tested this recipe without yogurt as well. If you're out, use 3/4 cup milk and 1/4 cup pineapple juice.  You can also get away with 1/2 cup milk and 1/2 cup pineapple juice.
  3. This recipe has been tested with buttermilk, whole milk, and unsweetened almond milk. Use any milk, dairy or non, 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 cakes for ya:

Apple Upside-Down Cake

Caramel Apple Upside Down Cake

Lemon Blueberry Layer Cake

Sally's Baking Addiction | Delicious Lemon Blueberry Layer Cake!

Fruit Pizza

Sally's Baking Addiction Fruit Pizza

Cranberry Apple Upside-Down Cake

Cranberry Apple Cake

 

Favorite recipe for classic Pineapple Upside-Down Cake!

 

   

257 Responses to “Pineapple Upside-Down Cake.”

  1. #
    121
    Cateposted March 28, 2015 at 7:36 am

    This was delicious! I’m not usually a fan of pineapple cake, but yours is worth making again! I had fresh pineapple that needed to be used so decided to try this recipe & so glad that I did. I baked it in a cast iron skillet which helps carmelize the fruit even more, I think. The kids liked it too, and it warranted a trip to the grocery store on day 2 to buy vanilla ice cream to eat with the leftovers. Thank you, Sally!

    Reply

    • Staceyreplied on April 17th, 2015 at 2:30 pm

      hey! I love the idea of baking it in a cast iron. that a great way take this recipe camping.

      Reply

  2. #
    122
    Carlyposted April 1, 2015 at 2:56 pm

    Hi Sally,

    Can I make this in a springform pan?! Making this on Easter Sunday. I bought a springform pan for your carrot cake im also making so I was wondering if I could use it for this as well.

    Reply

    • Sallyreplied on April 1st, 2015 at 4:45 pm

      Carly, I had a reader try this cake in a springform pan and she said the butter from the topping leaked everywhere. I am just unsure of its presentation. I don’t recommend it.

      Reply

      • Carlyreplied on April 1st, 2015 at 5:06 pm

        Thanks so much! my pie dish I plan on using now is 2 inches deep is that fine?

        • Sallyreplied on April 2nd, 2015 at 8:33 am

          Yes that’s fine!

      • Eddiereplied on June 5th, 2015 at 8:25 am

        I have tried this with a springform pan and it worked. Just layer with sugar, pineapple slices and cherries (leave out butter). Sally, your blog is awesome. Will get your book soon! Best wishes.

  3. #
    123
    Maryposted April 6, 2015 at 7:02 pm

    Great cake recipe, really liked the simplicity of the batter. Made it for Easter.Used dark sweet cherries that I had in the freezer, and substituted 2/3 c. flour for almond flour… worked great with your base recipe.

    Reply

    • GoGo LaTatareplied on April 11th, 2015 at 1:43 pm

      Curious… Why did you use almond flour, and what effect did it have on the texture of the cake? Can coconut or rice flours also be substituted?
      Wishing I had taken the baking course at culinary school!

      Reply

  4. #
    124
    Chrissyposted April 10, 2015 at 1:06 pm

    I made this for a family member who absolutely adores Pineapple Upside Down Cake and it was a hit! It was delicious and presented beautifully! I used a deep dish glass pie plate and placed the pineapple and cherries just as shown. Be certain to put this on a parchment lined cookie sheet as it will bubble over. I used sour cream in place of the yogurt and buttermilk in place of the milk. This cake is very moist and not too sweet, with almost a creamy texture. I will use this as my go to recipe from now on…no need to look any further. Please, I encourage you to make this cake…you won’t be disappointed. : ) Thank you Sally!

    Reply

  5. #
    125
    Lexiposted April 12, 2015 at 3:04 pm

    I didn’t have sliced pineapple so I used crushed pineapple. I’m not a fan of cherries so I did not add them. This was really good though!

    Reply

  6. #
    126
    Staceyposted April 17, 2015 at 2:29 pm

    hey! I have made this cake two times now. one with fresh pineapple and one with canned pineapple. I found that the fresh pineapple left a wonder flavor and texture to my cake, but when I tried the canned it didn’t come out the same. I also instead of using yogurt I use mascarpone. It was delicious at every level. thank you so much for the recipe. (:

    Reply

  7. #
    127
    Susan Clampposted April 21, 2015 at 10:16 pm

    I have made this twice now and LOVE IT !!! I used apricots the second time at my Husbands request and it was wonderful. I would not change a thing in your recipe !

    Reply

  8. #
    128
    Steveposted April 25, 2015 at 12:00 pm

    Hi Sally:

    My cake was yummy, but my family is afraid to eat it as there is 300g of various sugars in this cake, plus 175g of butter all in a 9″ cake. It was a bit wet/rich inside so I had to keep cooking it for 50 minutes to dry it out.

    Is it possible to make this cake healthier? Diabetes runs in my family.

    Reply

  9. #
    129
    rochelle rochelleposted April 28, 2015 at 11:18 am

    Hi!

    I was wondering if I could make this cake in a bundt pan?

    thanks!

    Reply

    • aliastakenreplied on May 24th, 2016 at 9:38 am

      I’m wondering the same thing- have seen the many recipes online using cake mix but want to use a ‘from scratch’ batter instead.

      Reply

  10. #
    130
    Clarissaposted April 30, 2015 at 3:23 pm

    Made this with 1/4 cup vegetable oil in place of the egg,My son has a egg allergy. It Turned out great!!

    Reply

  11. #
    131
    laurenposted May 18, 2015 at 12:41 pm

    Heya Sally!

    This is the recipe that started MY addiction to Sally’s Addiction. I have made this three times, each time with pineapple flavored yogurt and buttermilk ( I could’ve swore you originally said only to use buttermilk in this) and every time it’s been SO delicious and really beautiful. Sadly, I gave away two of my three made as gifts but they were extremely well received. I have since then always checked your site before any others when looking for a dessert recipe.

    (as a side note- for my first cake I didn’t realize until too late that I didn’t have aluminium foil so I just cut a sheet of parchment and placed it over the top. Of all three I made the parchment one burned the least and looked the best.) 

    Reply

    • Sallyreplied on May 18th, 2015 at 6:44 pm

      Thank you so much for reporting back Lauren, I’m glad you love my recipes!

      Reply

  12. #
    132
    Ashleyposted May 23, 2015 at 11:31 pm

    I made this today with fresh pineapple. The flavors were really good and the cake was light and moist. Like several others have said, this took much longer than 40 minutes to bake. Mine took 1 hour. I suspect that because the author only used part of the batter in the pan and the rest for cupcakes, that her cake was thinner and therefore baked quicker then if she had used all the batter in one pan. Keep this in mine if you make this cake (and you should because it was yummy).

    Reply

  13. #
    133
    Jessicaposted June 3, 2015 at 5:56 pm

    Hi Sally or anyone who has the answer 🙂
    Ingredient – yogurt is plain.. Greek? 

    Thank you!!

    Reply

    • Sallyreplied on June 5th, 2015 at 7:14 am

      See recipe note– enjoy!

      Reply

  14. #
    134
    Toniposted June 12, 2015 at 8:45 pm

    I have this in the oven now. The batter tastes REALLY good! I’ve tried many of you’re recipes and love them all. I too have a baking addiction- I have the thighs to prove it lol. 

    Reply

    • Tonireplied on June 12th, 2015 at 8:58 pm

      Your* I can’t spell when I have cake on the brain.

      Reply

      • Sallyreplied on June 13th, 2015 at 9:11 am

        Hahahahaha. Well Toni, I hope you love this cake as much as my family does.

  15. #
    135
    Janetposted June 17, 2015 at 11:27 am

    Loved this recipe! I used wheat flour (1 1/3 cups) and thought it was still delicious though definitely heartier. Also put crushed pecans around the pineapple and cherries. I didn’t cover with foil and nothing burned or dried out, was done in about 42 minutes and was still very moist … do put a cookie sheet below as it did bubble over a normal 9″ round. Thanks Sally, can’t wait to try more of your recipes!  

    Reply

  16. #
    136
    katieposted June 27, 2015 at 2:24 am

    Hi Sally! Would you recommend using a Cast Iron Skillet ( I have the “Lodge” brand) for this recipe? I have seen other pineapple upside down cake recipes that use a cast iron skillet and was wondering if could possibly use that for this cake. Thanks!!!

    Reply

    • Sallyreplied on June 27th, 2015 at 12:01 pm

      Katie– yes, you can make this in your Lodge cast iron skillet!

      Reply

  17. #
    137
    Theresa @ Two Much Funposted July 1, 2015 at 9:26 pm

    Oh my goodness!  This was fantastic!  My husband who is not a fan of fruit in cake, LOVED this!  Your sponge was absolutely delicious.  For those of your readers thinking about using a cast iron skillet, we did.  We baked it at 325 degrees for 40 minutes and it turned out wonderful!  We followed your recipe, using the cake flour option. It was tender, sweet – but not overly sweet, and moist.  The brown sugar and pineapple topping, was perfect!  We will definitely be making this again.  Thank you so much for sharing with all of us.  Pinning to make it again, and again, and again.

    Reply

  18. #
    138
    Lisca Meijerposted July 12, 2015 at 6:39 pm

    I made this today for the first time. Wow! It was delish! Your vanilla cake recipe is certainly something I’ll do again and improvise upon. I followed the recipe exactly. I used bicarbonate soda for baking soda, assuming it is the same thing…
    I made this times one and a half as my tin is bigger.
    My cake was a darker color on top as the sugars caramelized quite a bit. But it was yummy all the same.
    Thank you so much for adding metric measurements. I can’t get my head around using a cup, I prefer to weigh everything.
    Thank you so much,
    Lisca (in Spain)

    Reply

  19. #
    139
    Laketta Hubertposted August 19, 2015 at 2:30 pm

    Hi Sally,
    I love your recipes! I am eager to try your pineapple upside down cake but I would like to make them into cupcakes. How many cupcakes do you think this recipe will make? Thanks!

    Reply

    • Sallyreplied on August 19th, 2015 at 2:44 pm

      Hi Laketta- around 12-14 cupcakes.

      Reply

  20. #
    140
    Samanthaposted September 12, 2015 at 3:40 pm

    Great recipe. Thanks for using grams too as we don’t use cups in the UK. I also brushed a bit of excess pineapple juice mixed with light brown sugar on the base while cooking and over the top once I had taken it out of the tin. Made it for the second week running!

    Reply

  21. #
    141
    Sarahposted September 24, 2015 at 6:33 pm

    Oh my goodness! I just made this cake for a family function! Totally perfect. I followed the instructions exactly and got a perfect cake. I wish I could post the pic. Yes, I most certainly took a pic of it! It’s beautiful and so delicious! Thank you Sally!!!

    Reply

  22. #
    142
    peggy carrposted October 10, 2015 at 11:04 pm

    Wow, this is a great cake. I had never ever made a pineapple upside down cake in my life.  A friend wanted one for her 60th Bday party.  I made the cake and then another batch for cup cakes. Everything turned out so good!! I especially loved the little cupcakes; I will make this recipe again & again. Just loved it. Made it exactly the way you recommended.  Did need to back it a little longer.   The cupcakes were exactly 20 minutes.

    Thank-you for all the praise I received today from this lovely recipe!!!

    Reply

  23. #
    143
    Rachelposted October 16, 2015 at 2:30 pm

    Hey Sally! I see that overflow can be a problem is you are using a standard pie dish. How far should you fill it up with batter to avoid spill? Would cutting the recipe in half not make enough batter?  

    Reply

    • Sallyreplied on October 17th, 2015 at 9:28 am

      I’ve never had a spilling issue in my deep dish pie dishes. You may certainly halve the batter recipe or you can fill the pie dish halfway with batter. Perhaps make two cakes if you’d like then?

      Reply

  24. #
    144
    Mrs. Kia Smithposted November 18, 2015 at 1:46 pm

    I was in the middle of making this cake and I noticed that the recipe for the batter says to melt the butter however I never stated when to add the butter into the mixture of the batter. I can only assume that we are to cream the butter and sugars together since that is what is typically done in cakes. Hope it comes our right.

    Reply

    • Sallyreplied on November 18th, 2015 at 3:16 pm

      In step 3, the recipe states to whisk the sugars, then egg + remaining ingredients into the melted butter.

      Reply

  25. #
    145
    Lianeposted November 20, 2015 at 5:34 pm

    So I made a rookie mistake and accidentally left out the milk.  I’m still confused about how, not only am I a pretty decent baker, but I also read twice, and then referenced the recipe while combining ingredients, but I’ve been known to be a ditz occasionally.  I’d doubled the recipe for a 9×13 pan, since I had extra pineapple as well, so an entire cup of milk was missed.  Any chance it’s not a dry, crumbly mess?

    It’s currently in the oven.  *sigh*  wish me luck.

    Reply

    • Sallyreplied on November 21st, 2015 at 9:10 am

      The cake will be incredibly dense and a little dry. Definitely needs the milk.

      Reply

      • Lianereplied on November 23rd, 2015 at 5:23 pm

        So, it actually turned out better than I expected.  It was slightly dense, and had it been a traditional vanilla cake with frosting, I probably wouldn’t have been happy with the results.  As it was, the density wasn’t much of an issue, and actually complimented the syrupy pineapple quite nicely.  Dryness wasn’t a factor at all; it was still very moist.  Maybe because of extra thick, fresh pineapple slices?

        10/10 will make this again.  It’s the mark if a truly fabulous recipe when something goes horribly wrong and the end product is still amazing.

        And when I use this recipe for cake with frosting I will definitely remember the milk.

        Thanks!!

  26. #
    146
    Saraposted January 28, 2016 at 8:18 pm

    This looks awesome! I just have a couple questions. 

    I would like to incorporate rum, but not sure how to go about it. I would like to make a rum syrup/sauce and brush/soak the cake in it, but I’m worried I’ll over do it. Could a glaze/syrup work or would you recommend just adding 1 tbsp to the cake? 

    I also was wondering the difference between using pineapple juice and crushed pineapple for the cake. Is there a difference in flavor/moisture? 

    Thanks! 

    Reply

  27. #
    147
    josephineposted March 18, 2016 at 7:10 am

    hi Sally..please i want to know if there is a particular or special tin or dish for baking pineapple upside down?

    Reply

    • Sallyreplied on March 19th, 2016 at 9:34 am

      Nothing special! I use my regular pie dishes or my cake pans.

      Reply

  28. #
    148
    Shimposted March 23, 2016 at 7:12 am

    Doubled the recipe and made it for my best friend’s surprise 18th. 
    Birthday cakes in my experience tend to be politely nibbled as part of a party ritual, but this one dissapeared in a heartbeat! SO GOOD.

    Sending you lots of love from Hong Kong Sally, the quality of your recipes, writing and photography are unbelievable, what a kickass woman you are! 

    Reply

    • Sallyreplied on March 23rd, 2016 at 8:25 am

      Thanks so much Shim!! And thanks for reporting back. Love this cake.

      Reply

  29. #
    149
    Samposted March 23, 2016 at 1:53 pm

    Can I use cake flour instead ?

    Reply

  30. #
    150
    Elizabethposted March 24, 2016 at 12:01 am

    I made this for my father, who is a pineapple upside down cake aficionado, and he absolutely loved it. I did too! Thanks for the great recipie, I’ve used several of your other recipes and my family and I have loved every one!

    Reply

  31. #
    151
    Kelly Gposted March 24, 2016 at 12:29 pm

    Would this be enough batter to make two 9in cakes? I wanted to make a double layer pineapple cake this year. Or should I double the batter? Thank you!!!

    Reply

  32. #
    152
    Suzanneposted March 28, 2016 at 12:58 pm

    I have a question. In step two instead of using yogurt can I use 2% milk which i have or will it be better to use buttermilk? I actually have powdered buttermilk that you whisk with water to turn it into the liquid version. Second question. In step three, when calling for milk, i assume that means use more milk? I just dont want to flood the recipe with too much milk. So that i why i asked. I really want to try this as it looks so yummy. Thank you Sally.

    Reply

    • Sallyreplied on March 28th, 2016 at 7:11 pm

      This recipe calls for 1/4 cup yogurt and 1/2 cup milk. You can use 3/4 cup buttermilk in their place. 3/4 cup 2% milk may work, but a nice thick milk is key.

      Reply

  33. #
    153
    Ilanaposted April 16, 2016 at 1:29 am

    Hi Sally,

    I love your recipes!
    Tomorrow I was planning on making the Pineapple upside down cake for my Husband’s birthday, and was wondering if you ever have made this in a bundt pan, and if I will need to adapt the recipe for that?

     Thank you!

     Ilana

    Reply

  34. #
    154
    Ilanaposted April 16, 2016 at 7:32 pm

    For a bundt cake, I doubled the cake recipe (perfect!).
    I also made the cake vegan, using vegan yogurt, shortening,coconut milk and egg replacer
    ( 2 tablespoons cornstarch, 1 tablespoon water, 1 tablespoon vinegar, per egg).
    Just put in the oven and it looks promising!

    Reply

  35. #
    155
    Chef Danielposted April 28, 2016 at 11:36 am

    I made this cake for a small group get together where everybody brings a dessert. It was amazing! I made it in a cast iron pan since I didn’t have any 2 inch high cake pans. It turned out well but I let it cool longer so that it wouldn’t fall apart. When I finally turned it out the sides fell off on one side but when I turned it it looked fine. This was a delicious moist cake that I would definitely make again.

    Reply

    • Sallyreplied on April 28th, 2016 at 1:42 pm

      Now THAT sounds like a fun party! So much dessert. Happy you liked it!

      Reply

  36. #
    156
    Krithikaposted May 9, 2016 at 9:45 pm

    I tried this recipe last weekend, YUM! I used cake flour and creamed the butter and sugar for a fluffier cake. I also used a square 8 inch pan since I didn’t have a round one that was deep enough. The cake was wonderfully moist and sweet. I always like corner pieces and in this one, the sort of caramelized sides were to die for! I think I’d like to try these in cupcake form just to get more surface area with that effect.
    I used dark brown sugar since that’s all I had on hand and my cake was quite dark. There was some concern that my 3 year old nephew wouldn’t eat a cake that color that had fruit, but he ate up the whole piece and demanded more! I’ll be making this again, maybe with all white sugar or light brown sugar.

    Reply

  37. #
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    Garry Klouzalposted May 17, 2016 at 4:09 pm

    Yummy. My cake came out perfect. The aluminium foil was timed perfectly. 

    The instructions covered everything that might have been questioned. My batter was thick but pourable and I had a ceramic pan that I’d never baked in that was the perfect height.

    I can see why the pineapple is going to sink; that cake is really moist. I’m not sure who will eat it besides me but someone has to do it. Twist my arm.

    Reply

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