Fresh Pineapple Upside-down Cake


1/2 cup butter, melted
1 – 1 1/4 cups brown sugar
3 1/2 cups fresh pineapple chunks
2 2/3 cups flour
1 3/4 cups sugar
1 tbsp baking powder
3/4 tsp salt
2/3 cup vegetable oil
1 1/2 cups milk
2 eggs
1 tsp vanilla
some maraschino or glazed cherries, optional

First peel your pineapple and cut the ends off. (You can use canned, drained pineapple but fresh is so yummy!) Then cut it in half, then in spears. Remove the coarse inner part and cut into chunks.

Preheat oven to 350°F and pour melted butter into a 9 X 13″ baking dish, spreading evenly. Sprinkle the brown sugar over the butter. I used 1 cup of brown sugar which was enough for me but you can go up an extra 1/4 cup if you prefer. Evenly place the pineapple chunks in the dish over the sugar. If you’re using cherries do that now too.

In a large bowl whisk the flour, sugar, baking powder and salt together. Add the vegetable oil, milk, eggs and vanilla to the bowl and mix with a spoon. No need to get the mixer out! Pour the batter evenly over the fruit layer and bake for 1 hour.

When done run a knife around the edges of the cake, put a cookie sheet over top and quickly turn the cake over onto the sheet. Lift the baking dish straight up off the cake. You may need to replace a few pineapple chunks but no big deal.

Cool a few minutes then cup into squares. May be served warm or at room temperature. (It can also be frozen)

Enjoy !

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