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Pineapple Upside-Down Cake | Share

If you have about 1½ cups of ripe fresh pineapple to spare, and are in the mood for baking, then you and your family are sure to enjoy this twist on traditional upside-down cake. I prefer to make it in a skillet the old-fashioned way since it’s easier to melt the butter, cooks a little faster and it comes out of a non-stick frying pan very easily.

The fully cooked cake before being turned upside down onto a serving plate.
The fully cooked cake before being turned upside down onto a serving plate.

Pineapple Upside-Down Cake

This update on a traditional recipe uses fresh chopped pineapple and coconut butter.
Prep Time10 minutes
Cook Time50 minutes
Servings: 6
Calories: 411kcal
Author: Kevin Lamoureux


  • 3 tbsp butter
  • ½ cup packed brown sugar
  • cups chopped fresh pineapple
  • 1 cup flour
  • ¾ cup white sugar
  • 4 tbsp coconut butter or shortening
  • ½ cup milk
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 egg


  • Preheat oven to 350° F.
  • Melt butter in 9-inch oven proof frying pan or 9 x 9 inch oven proof dish.
  • Sprinkle with brown sugar.
  • Top with pineapple pieces.
  • In a mixing bowl, beat the remaining ingredients for 30 seconds on low, then 3 minutes on high.
  • Pour mixture over the pineapple then bake for about 40-45 minutes or until a knife inserted in the centre comes out clean.
  • Immediately invert onto a serving plate but let the frying pan cover the cake for about 5 minutes.


You can add either maraschino or canned sweet cherries along with the pineapple.

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