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Pineapple Upside Down Cake

  • Beginner
  • 12 servings
  • 35 min
Baking Success Or Baking Mess


1/4 cup butter OR margarine, melted
1/3 cup brown sugar
1/2 cup Crown® Lily White® or Golden Corn Syrup
10 to 12 slices pineapple, well-drained
10 to 12 maraschino cherries (optional)
1 cup all-purpose flour
2/3 cup brown sugar
1 - 1/2 teaspoons Fleischmann's® Baking Powder
½ teaspoon salt
1/3 cup Mazola® Vegetable Oil
½ cup milk
1 egg
Whipped cream (optional)
Bundt pan (if using a two-piece tube pan see tip below) or a 9 x 13” baking pan


Preheat oven to 350F. Lightly grease the sides of a bundt pan (or

tube pan, see note below) or a 9 x 13” baking pan, if you do not have a bundt

pan. Prepare your “topping”, mix butter,

brown sugar and corn syrup in a small bowl, pour into your pan and arrange

pineapple slices on mixture. Heat in

oven for 15 minutes. Remove from oven,

allow to cool a few minutes then place cherries in the middle of the pineapple

slices. Set aside.

Prepare your cake batter; place flour, sugar,

baking powder, salt and oil into a freestanding mixer with paddle attachment or

in a bowl and mix with an electric mixer until you get a sandy consistency. Add in the milk and egg, beat until smooth

and well mixed.

Carefully pour cake batter over fruit and

bake for 30-35 minutes, or until toothpick in center comes out clean. Let cool for 5 minutes then carefully invert

cake onto serving platter. Let stand 1

minute then remove pan. Serve warm. Top with whipped cream if desired.


To save time you can also use a store bought packaged

yellow or white cake mix, plus the ingredients specified on the package. Bake as directed on package for your type of


TIP: Have a 2-piece leaky baking pan? Mix equal

quantities of corn starch and water, about a tablespoon of each should be

enough. Invert your pan and slowly pour

the slurry along the seam where the two-parts meet creating a seal. Place the pan in your preheated oven for 1-2

minutes until dry. It is now ready to

use and leak-proof.

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