Pineapple Upside Down Cake | Recipes

Pineapple Upside Down Cake

(62) Ratings:
Prep Time:
Baking Time:
Makes:16 servings
Freezing:not recommended



1/2 cup 125 mL butter, melted
1 cup 250 mL packed brown sugar
3/4 tsp 4 mL ground cinnamon
6 slices fresh or canned pineapple, cut in half
18 pecan halves


1 cup 250 mL butter, softened
1 3/4 cups 425 mL sugar
3 eggs
2 tsp 10 mL vanilla extract
3 1/3 cups 825 mL Robin Hood® Best for Cake & Pastry Flour
1 tbsp 15 mL baking powder
1/4 tsp 1mL salt
1 1/2 cups 375 mL milk
1 cup 250 mL finely chopped fresh pineapple, drained or 1 can (389 mL) crushed pineapple, drained


½ cup 125 mL Robin Hood Oats
1/2 cup 125 mL SUGAR IN THE RAW® Natural Turbinado Sugar
1/4 cup 50 mL Robin Hood Best for Cake & Pastry Flour
1/4 cup 50 mL butter, melted


  1. TOPPING: Preheat oven to 350°F (180°C).  Grease and line a 9” x 13” (23 cm x 33 cm) baking dish with parchment paper, overlapping 2 sides for easy removal. Combine butter, brown sugar and cinnamon in a saucepan. Heat until butter is melted and ingredients are combined. Pour in prepared baking dish. Place pineapple and pecans as desired.
  2. CAKE: Cream butter and sugar in a large bowl until well combined. Add eggs, one at a time, beating well after each addition. Add vanilla.
  3. Sift flour, baking powder, and salt in a medium bowl.  Add one third of the flour mixture to the egg mixture. Beat until combined.  Add half the milk and another third of the flour mixture, beating after each addition. Add remaining milk and end with the flour mixture. Stir in chopped pineapple. Spread batter over pineapple.
  4. STREUSEL: Combine ingredients in a small bowl. Sprinkle over batter.
  5. Bake in preheated oven 65 - 70 minutes or until a toothpick inserted in center of cake comes out clean.
  6. Run a knife around the inside of the pan to loosen the cake and immediately invert pan onto wire cooling rack. Your fruit will be on the top and the crunchy streusel will be on the bottom.


  • If using a fresh pineapple, buy one that is peeled and cored. Cut into ½” (1.3 cm) slices.

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