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Upside Down Pineapple Cake
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Upside Down Pineapple Cake
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This topsy-turvy dessert is a classic.  Topped with pineapple slices and a caramel sauce, this cake is super moist and super delicious!

Prep time
Bake/Cook time
One 9 or 10-inch cake
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Upside Down Pineapple Cake
Redi-Measure Light Brown Sugar
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
Yield :
One 9 or 10-inch cake


Optional: Whipped crème / Crème Chantilly

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F.
  2. Melt first listed butter and pour evenly on bottom of a 9 or 10-inch non-stick baking pan.
  3. Sprinkle brown sugar onto the melted butter.
  4. Arrange pineapple slices onto brown sugar layer and set aside. 
  5. In a bowl sift together flour and baking powder. Add salt, butter, sugar, milk and egg and beat until smooth and no lumps remain. Scrape bowl and mix briefly, about 30 more seconds.
  6. Spread batter evenly over pineapple. Place in preheated oven for approximately 45 minutes or until center bounces back when gently pressed or an inserted toothpick comes out clean.
  7. Let sit 1 minute. Place a serving dish on top of baking pan and quickly turn upside down. Remove pan and serve warm or cool as is or with crème Chantilly and berries. Sprinkle with confectioner’s sugar.
  8. For Crème Chantilly, in a cold bowl whip the cream, sugar and vanilla to a medium firm peak.
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