Upside Down Pineapple Cake

upside down pineapple cake   upside down pineapple cake

All too often I hear people say, “Oh I can cook but I can’t bake” or vice versa…and for some, we may feel like imposters in the kitchen when we attempt to try our hand at culinary baking skills.  Like Fred and Barney, for example, in the infamous episode of the Flintstones, when he and Barney pose as their wives at the TV show bake off with Wilma’s “Up-side-down-flint-rubble-bubble” cake recipe.

upside down pineapple cake

It’s definitely, reminiscent of home life back in the 70’s.  And we all know of course, that their infamous recipe was a ‘play’ on the upside down pineapple cake, so easy to make that even Fred and Barney could do it and pull off first prize.

This is one o those recipes that make me think of home, with momma in the kitchen whipping up a nice treat to take to a family gathering, or one of the many dinner parties we’d have with friends. Upside down cakes are now making a come-back. They are easy to prepare for any event or even for the kids on a lazy Sunday afternoon. They are so tasty, and elegant looking, that people will think you went to pastry shop to get it.

Pre-heat your oven to 350 deg F.

When the bottom becomes the top:



For the topping you will need:

• 1 cup of sliced pineapple (drained and pat dry)
• 1/3 cup of brown sugar
• 1/4 cup of melted butter
• about 12 – 14 maraschino cherries


Grease and flour the sides of a 9″ springform pan.

On the bottom of the pan, pour and evenly spread the melted butter. Sprinkle the brown sugar evenly over the butter. arrange the pineapple slices and decorate the centers with maraschino cherries.

Set aside.



For the cake you will need:

• 1/2 cup butter room temperature
• 1 cup granulated sugar
• 2 eggs room temperature
• 1 tsp baking soda
• 1 tsp orange extract
• 1 tsp baking powder
• 2 cups flour
• 1 cup milk
• zest of 1/2 a lemon


Cream together the butter and sugar with electric stand mixer at medium speed for 2 minutes (until fluffy)

Add in the beaten eggs and beat for about a minute at medium speed.

Melt the baking soda in 2 tspn of warm water and add to wet ingredients along with extract.

Slowly add in the flour 1 cup first to the wet mix, continuing to mix as you are adding the flour

Begin adding the milk, alternating between milk and flour until the ingredeients are well incorporated.

When the batter is mixed, add in the lemon zest at the end and mix for about 20 seconds.

Gently spoon out the batter onto the pineapple layer and spread evenly around.

cake 3

Put in the oven and bake @ 350F for about 50 minutes. Note: Do not open the oven door before the 35 minute mark and even so, do not be tempted to check the cake for done-ness until the 45 minute mark. When checking the cake, insert a toothpick into the center of the cake. If toothpick comes out wet, continue baking.

Tip: When cooked, let cool in springform pan for an hour or so. remove outer ring of pan and trim off the center ‘hump’ of the cake (this will be important when you invert the cake. If you leave this center hump on, the top of the cake will crack when flipped).

When cake is cooled, place a paper doily on top (this is the bottom of the cake), and invert a cake plate over the doilie. Carefully lift and flip your cake. Gently remove the bottom of the springform pan.

I decorated my sides with a pretty ribbon until it was served.



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