I didn't take the time to look up a recipe and so I just put some brown sugar, dots of butter and crushed pineapple in the bottom of a greased and floured cake pan. I then made a white cake mix from a box (ouch!) and baked it. Well, what a disappointment that mess was. Sure wasn't what I was hoping it would be. So I guess I learned my lesson. Helps to find a good recipe before baking.

Simply wonderful! This cake became an instant favorite in my office. Thanks for sharing the recipe. Stephanie

Just a clarification...
When do you combine the sugar/butter/almontds mixture with the flour mixture?

Thanks Elise!
I made the cake. My first cake EVER. It came out wonderfully. Delicious cake!

Ed

Do you think i can make this wonderful looking cake with crushed pineapple & coconut???

This cake is so pretty!!! It was a little more dense then i thought it would be, but it was still sooooooo yummy. I used fresh pineapple and toasted FRESH coconut to put on top once it was baked. It was a big hit at the office for my coworkers birthday

May I ask how much butter in grams? Is it 250g? Thanks.

According to my conversion table (click on "How to Use the Converter" in the left side bar) 1 stick of butter is 112 grams. So, 2 sticks would be 224 grams.

My dad's favorite cake is this as well. He taught me how to make it and it's one of my favorites. Your recipe is similar to mine, though we put cherries in the middle of our pineapples. YUM!

What is cake flour? Is it the same as sponge flour? If no, how do you make it? (I'm in London and can't find it anywhere).

For a 12 inch pan with 4 in sides, would I double this recipe? And what temp and how long should I cook it?

Can you omit the ground almonds? Friend is allergic to nuts.

Hi Elise. Thanks so much for this terrific recipe. I have been reading your blog for a few months and tagged so many of your recipes to try and this is the first I've got to. I made it wednesday night for a coworker's birthday (he loves pinapple). When it came out of the baking tin looking just like your pic I was stunned and elated! Thursday morning I had so many compliments just on how the cake looked I was starting to worry if it could possibly live up to the look with the taste and it really did. It was fantastic. Not too dense (which I was worried about). Just the right sweetness.. Just really delicious in every way. I got so many compliments and was thrilled with myself all day. I am more of a cookie baker than a cake baker - this is easily the best cake I've made ever and I can tell I will be making it again for years and years. I am keen to try some different toppings other than pineapple as well, I think I might use tinned apricots the next time. Thanks so much!

Re the butter stuff, I am in australia and have always been under the impression that a stick of butter was 125g.. That was the measure I used for this recipe and it worked out great. The other thing to be aware of for aussies giving this a go (ooh and I encourage it) is that the tablespoon measures are 15ml rather than the 20ml we use, so were 6 tablespoons are called for you only need 4.5.

Thanks again Elise! What a recipe! Thank your dad for me too :)

This cake is fabulous! It's been years since I had a pineapple upside down cake, this was the first one I made, and it was the best! I went to 4 stores and could not find a 10" cake pan, so I did have alot of leftover batter. Any suggestions on where to find the pan would be appreciated. Love this web site!

British/American Translations for Flour:

Cake & pastry flour = soft flour.
All-purpose flour = plain flour.
Bread flour = strong flour, hard flour.
Self-rising flour = self-raising flour (this is another one we believe we could have figured out without the help of this indispensable online dictionary!)
Whole-wheat flour = wholemeal flour.

I have made this twice and both times to rave reviews. It is my favorite non-chocolate dessert! To Beth who posted re: where to find 10" pans - I went to Michaels (an arts and crafts store). AC Moore would have it too. It was in the baking/cake decorating aisle. I used my 10" springform pan the first time I baked it - a bit messy but if you put aluminum foil beneath the pan and place it on a baking tray, it is doable. The 10" pan works best.

Does it work without the almonds or is there a substitute for the nuts? I have a SERIOUS allergy but LOVE pineapple upside down cake. I'll probably give it a try anyway but would love suggestions.

Hi Elise,looks like a wonderful recipe! I hesitate to make it because the cake in the picture looks like it's sitting on a crumb base. Is it? Am I missing a step in the recipe? And where does one find 10" round cake pans?

We must be in synch for the upside down concept as I just entered a ratatouille tatin tart for IMBB#23.

Lovely colour!

My mother did this cake on sunday morning... on sunday evening there was only a slice left for me beacuse I was on holiday!!! :o)

Suggestion: if you put walnuts in the hole of the pineapple slices you'll get a great taste!

Bye,
Simona

I always bake my pineapple upside down cake in a cast iron skillet. Saves a pot, since you can prepare the caramel topping right in the skillet to start with. I also used to put maraschino cherries in the holes of the pineapple rings. (I like the walnut idea, even better!)

Thanks for bringing this traditional recipe back to life!

Connie, there isn't a crumb base. From the picture, the bottom of the cake isn't as smooth as the top, because that is where it rose higher than the pan.

Hi Elise. I have been impressing my friends with your recipes ever since I discovered your site.

I was wondering about storing something like this cake. Would you want to keep it in the fridge or in Tupperware on the counter?

Thanks!

Can I leave out the almond flour from this recipe?

Hi Elise - I've never had a pineapple upside down cake before. The whole idea of an upside down cake was daunting, but having recently successfully tried red onion savoury upside down pie, and sweet cranberry upside down cake, I think I'm ready to tackle a pineapple version now:) Thanks for the recipe - the addition of almonds in the pastry sounds especially delicious.

I love pineapple upside down cake but this one was the best so far.

I made your pineapple upside down cake, without the almonds and it was delicious. It came out looking just as pretty as your picture. It didn't last a day.

Wow this cake is REALLY good. A good pinapple upsidedown cake is moist and dense like this one (and so pretty!). I served this for a dinner party the other day and everyone loved it. However, we had a leftover slice the next morning and I thought it was even better the next day. So a couple things:
• I will make it a day ahead next time to let the gooey top soak in a little more.
• I accidently left the almond flour out and it was still fantastic for all those who were wondering (I popped the cake in the oven, dusted my hands off and turned to see the unopened bag of almond flour on the counter... oops.) I plan to include it next time though.
• I put halved pecans in all the open spots and it was a really good taste/texture addition

Thanks for the recipe Elise, I looove this site!!

This Cake was great. I couldn't find a 10" cake pan so I made it in a 10" spring pan. I placed foil inside the pan to make sure nothing leaked out and placed it on top of a pizza pan. This worked great.

I got a 10" cake pan at a bake shop that also sells pans and decorations.

I used a 10 in cake pan and still had batter left over..what did I do wrong...

HI

what a great recipe, I just want to mention that the cake was done 20, 25 minutes sooner than recommended. I checked it at 50 minutes and it was done, maybe five minutes over done. Just in case, I recommend folks start checking at 45 minutes, because a 30 minute descrepancy, if you weren't checking, would be too much. Also,
I did not have any sour cream so I used vanilla yogart and mayonaise, a pretty similar effect I think. It's fantastic.

Thank you for posting this.

This cake was great!!! I choose this particular recipe because of the large amount of butter and the added sour cream. Thank you for a GREAT recipe. Instead of the almonds I did 1/2t vanilla and 1/4t almond extract it was wonderful thanks again.

Hi Elise, I'm an old retired grandfather who remembers this cake make in an old black iron frying pan. I would like to try it and need to know if I should greese the pan first? Thanks, Jim

While visiting my family in N.Carolina I was asked to bake a pineapple upside down cake.. I had my cookbook of favorites with me but no pineapple upside down cake recipe.. I fished on the web and found this recipe.. Easy enough to make and boy what a hit it was... even the children loved it. Thanks for the great recipe!

I made this for my husband's birthday two days ago, and wow, this cake was great. Very moist and tender, and somehow, not too sweet despite being full of sweet delicious goodness. The almonds and the sour cream really made the white cake substantial and creamy. I used fresh pineapple rather than canned, and while it might have been juicier than anticipated, it worked great. A very nice recipe that I will use again and again, and will encourage my family to do the same.

I've never been so impressed with a recipe that I've posted a comment anywhere on the web! For anyone reading this - try making this cake! For UK readers - please don't be scared off by the "cup and stick" stuff - i just use a half pint glass (volume rather than weight) and it works a treat. This really is one of the best cakes i've ever made. I too used fresh pineapple...and there must be something about that sour cream that creates a perfect sweetness balance! most excellent sponge!
Thanks for sharing this wonderful recipe!
Clair

I'd been wanting to make a pineapple upside down cake for awhile and I decided on this recipe. At first I thought it might be too sweet, but I was wrong. I DID check the cake after 45 min and I know my oven temp was correct. It actually was ready after 50 min of baking time. It is really good. Definitely not a light cake, but I really liked it and so did everyone else who had it! This recipe is truly a keeper! P.S. It DID taste better at the end of the day, there wasn't any left to try following day!

Made this cake today for the family. Everyone liked it; but I think the topping was too sweet.

I must have made some mistake--but the topping was pretty liquid-y. It didn't stick in place with the pineapple like I expected and the way it looks on your pic up there.

Ah well--it was good still. Thanks.

Regarding leaving the almonds out ... I have read elsewhere that generally speaking, when almonds are ground for a recipe, you should not leave them out or even substitute other nuts. They make up some of the bulk along with the other flour, and have a different texture than other nuts, so you could throw your consistency out of whack. Plus it sounds like the almonds are integral to the flavor of this particular recipe. That said, judging from previous comments, apparently people have had some success in leaving them out after all.

I haven't tried the recipe yet, but it sounds delicious and I'm on way to the grocery to buy ingredients and hopefully a pan! I'm going to make it as a "welcome" cake to our new next-door neighbors.

Thanks Elise!

I made this cake and every one wanted the recipe, it had them almost licking the plate. I did melt some raspberry jam in the microwave for 30 sec and mixed a little brandy with it and dripped it around the plate to add color and decoration. The actual cake part lived up to the description and of course the pineapple part is almost addictive. I used a squarish corning ware container to bake it in and it was fine. If any one thinks a cake mix will work as well, they are very much mistaken.

I just made this cake. I had to improvise a little with the cake pans. I didn't have one deep/big enough, so I used two smaller ones. I had some of the caramel topping ease out over the tops of the pans and over onto the oven racks... oops! The cake was very very moist, almost of a pudding cake consistency. Very sweet and tasty topping. Yummy cake. Great recipe overall.

My boyfriend LOVED this cake....and so did I! After it was cooked I put raspberries in the holes for a little extra color. Next time I'm going to have to try the Brandy and melted raspberry jam. My cake pan was a slightly smaller (9 diameter) but I used less batter and used the rest to make muffins. The cook time and temp remained the same. The topping on the cake was liquidy after I let it sit for 15 minutes and it made a little mess but all in all it tasted sooooooo gooooood. Next time I will allow it to sit longer to the liquid topping has time to thicken more. This is a keeper!

I made this cake for my Gramps who LOVES pineapple and will literally knock someone over to get to a Pineapple Upside Down Cake. He was so excited that I made it that he couldn't wait till after dinner to have a slice, so he had one right away AND had another slice after dinner! I sent half the remaining cake home with him (he couldn't leave without extra) and with the entire family over it was gone before the end of the day. My Gramps said I can ALWAYS make him this recipe, it was fantastic!

Attention viewers! If you are thinking about printing this recipe, do it. It is the best pineapple upside-down cake we both have ever tasted. I did do something different. After the cake came out of the oven I took some of the juice from the pineapple and spooned it over the bottom and let it soak in. Also we used pineapple chunks. Delightful! 5 Stars.

Hi. I made the cake last night and it was Delicious!!! However, I used milk instead of sourcream. Does the sourcream make it more moist on the inside.

Thanks for the recipe! I loved it and my friends loved it! The recipe makes life a lot easier for the twenty-somethings.

This is my new "Mother's Day" tradition. What a nice recipe. I liked it 'as is' because it wasn't too sweet...my husband thought it needed a little pizzazz, so I added a scoop of ice cream and made a rum sauce, which was also a yummy addition. The cake part is really moist, really fabulous. I am going to play with it a bit (trying different extracts), but I think it will become a standard for even regular layer cake. Oh, it also baked evenly...ALWAYS a plus!!

Pineapple Upside Down cake is my sister-in-law's favorite. I made it a couple of weeks ago for her birthday and she said it's the BEST cake she's ever had. This recipe is a keeper!!

Pineapple Upside Down Cake was a BIG favorite when my husband and I were growing up. I promised to find a good recipe and make one for our family. This recipe really delivers! It lives up to - and maybe surpasses - our recollection. I followed it very carefully (just added red Maraschino cherries in the center of the rings for old-times' sake) and it was delicious and pretty. One observation: As good as this cake is the first day, it is TWICE as good the second day. Knowing this, I will always make it the day before serving. Sooooo good!!

I use Emeril's recipe here,it's made in a skillet so less dirty dishes:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_31854,00.html

Strange, I was just thinking about pineapple upsidedown cake last night :) May need to try this recipe, but the one I was thinking about was Alton Brown from Good Eats's recipe which combines a pineapple upsidown cake with cornbread. Not too hard to find on google and the results were devoured in minutes last thanksgiving.

Weird...I finally made this cake last week for a get-together with friends, and you repost it?

Looks like you updated the picture as well with the alternate caramel topping recipe. Am I right, Elise? What do I win?!?!?

It turned out beautifully. The interplay of the sweetness of the pineapple and topping with the dense, moist and not-too-sweet cake. I may add the cherries next time for a little more pizzazz. Using a 10" non-stick springform leaked a little, but I had it on a cookie sheet with a sheet of parchment and it worked out fine.

And by reposting a different caramel topping recipe, I, like your Dad, will have to make it the new way to compare. The sacrifices I make... ;)

Oooo your description of the cake makes me want to go make it. :)

I'll have to try making this cake sometime, I've never made one from scratch before.

When I've made pineapple upside down cake before, I used yellow cake mix. I saved the juice from the pineapple and used it in place of some of the water.

This brings me back! My grandmother made this for us when we were little and we fought over who got more pineapple rings. I haven't had one in years.

This is one of my all time favorite cakes...and I absolutely love the smell while it's baking...will give your version a try soon!

You forgot the maraschino cherries! ;o)

It wasn't a real pineapple upside down cake unless each pineapple ring had a cherry in the middle.

(Recipe as per My Mom)

You know, it's sad...I haven't had a pineapple upside down cake since I was in 2nd grade....
I'm definitely making this one THIS weekend!!
Thank you for re-posting, Elise!
I'm trying to expand my non-chocolate desert recipes (I'm a chocoholic) and this sounds like a perfect one to entertain my sweet tooth this weekend!

Thanks for posting this! I've been looking for a great pineapple upside down cake for a while...and I think this will just do the trick!

My other half loves pineapples. I'm going to try this out for him :)

You can depend on this food blog for re-introducing wonderful, homey old fashion recipes with an extra intriguing touch, the ground almonds in the cake batter. Brilliant! Mouth watering. I am making this for company this weekend. Thanks.

This was my first time and we enjoyed very much!

This pineapple upside down I give *****

Thanks.

I made this recipe for a July 4 picnic and it was a big hit. I ended up with about an extra tablespoon of ground almonds and can report that extra almond didn't hurt the recipe any. I also put fresh blackberries in the center of the rings, since they are in season now. It was so easy to make and delicious to eat. Thanks!
P.S. Nice to see the coveted (by Elises everywhere) elise.com domain name being put to such excellent use.

First off let me say I so love this site. The recipes could not be easier.
I just made the pineapple upside down cake and all I can say is wow! It's so pretty, I want to enter it into a contest. I was a bit worried because of the denseness of the cake and it cracked a bit (maybe temp. too high).
But oh boy is it yummy. I don't cook for dinner parties before consulting this blog.

Well, I just made the Pineapple Upside-Down Cake and most of the top stuck to the pan. I scraped it off and put the chunks back on the cake. Haven't tasted it yet, but I expected the "dad's newest version" of the topping to be looser than it was. I probably cooked it too long trying to get the amber color. Otherwise, it will no doubt taste Heavenly.

:) :) Thanks for sharing.

I would like to try this recipe as cupcakes. What adjustments would I need to make?

Howdy! I just wanted to say I tried this recipe and OMG, my husband loved it so much, every time I cut him a piece and he ate it, he wanted more! I did put cherries in the center, and I don't think my topping turned out quite right, but it tasted GREAT!!! Thanks!

For any one looking for 10" cake pans, if you cannot find them locally, try Sweet Celebrations at sweetc.com. The site is rather clunky since the catalog is pdf page by page but they have everything!

I read the comments about your Pineapple Upsidedown Cake and it sounds like the one my mom used to make. I loved that cake so much! She baked it in a skillet that was bigger than a cake pan. I will try baking it in a 10 inch skillet. I know it will turn out great, just like my mom's did! Thank you for sharing your recipe. I can't wait to make it!

The cake is in the oven now, and I'm looking forward to good results. Just a note on the "alternative" method to make the topping: I think the 1/4 cup water is supposed to be added AFTER the butter.

I tried combining the water and sugar as recommended, and the water simply boiled off. Only then did the sugar carmelize into that lovely carmel color. Then when I poured it into the pan, it instantly began to cool and harden into, well, carmel. I had to dissolve the carmel pieces (after they cooled completely) in a small amount of boiling water, which I then used for the caramel topping.

This cake was one of the best desserts I have ever made. Question: Can I just double this recipe and bake it in a 9X13 cake pan?

Thanks

I tried the recipe as cupcakes for a party, what a BIG hit they were!! Everybody LOVED them. I followed the recipe and sprayed the heck out of the cupcake pans with non-stick spray. I substituted pineapple tidbits. After I took them out of the oven & cupcake pan, I placed them on the paper cupcake holders, which kind of fanned out and made a really pretty display. I've had a ton of requests to bring these cupcakes to every social gathering we've gone to.

Hi, I was wondering what the equivalent substitution for cake flour would be if I wanted to make it from scratch? My sister is having a luau-themed bridal shower and I wanted to make this for a dessert. Hopefully, I'll do it justice. :) Thanks.

Well, I had this super ripe pineapple lying around so I looked online and found this great recipe! It was so simple, easy and delicious! Thanks for the great recipe! I will be making it regularly! I recommend using fresh ripe pineapple, its a little more labor intensive but is completely worth it!

I attempted to make the alternative topping as well and had a similar experience to the person's comment above. All the water boiled off and the amber color never came. I never was able to get as far as to add the butter. It was like a stiff snow. I quickly added some more water and started over again, but finally aborted the mission. Might there be something missing in the alternative version recipe? I double checked it and I made it as written. Or has someone made it with success off this web site? I went back and made the traditional caramel sauce and am eager to see how the cake turns out. I do live in Denver so maybe the high altitude throws the boiling process off.

This was the most teriblle upsidedown pineapple cake I've ever made. I'don't what wen't wrong but it was terrible. Threw the whole thing away.

Note from Elise: We too have had those bad baking moments, but never with this cake. Wonder what went wrong. Is your baking powder fresh? Anything older than 6 months and it probably doesn't work well anymore.

I add 1/2 tube of almond paste (4.5 oz) - microwave for 15 seconds to soften, then crumbled into sugar/butter mixture. The batter actually makes two cakes perfectly, so I just make a 1/2 addition to the topping to stretch it out.

An extremely sweet, rich cake that I constantly get requests for.

I need help with the topping, please. Do I simply mix the sugar with the butter, or do I add water to the sugar-butter mixture?

Note from Elise: There are two methods for making the topping. The first does not use water. The second does use water. Ignore the * asterisk if you want to make the first topping, or follow the instructions next to the asterisk if you want to make the second topping. The first method is easier, but you need to be careful not to burn the sugar. With the first method, just put the sugar and butter together in the pan and mix them up a bit with a wooden spoon.

Hi Elise,

You used a 10" round 2" deep. Just curious how deep the batter was in the pan, when poured in and oven ready.

Curious if I could make it in a different size, 9"X13", and achieve the same results.

Note from Elise: I don't know Dave, we've only ever used the 10" pan. Why don't you try it and see?

I was suppose to make this cake for a dinner party but I decided to test it out before I made it. It was wonderfully delicious. The only thing that went wrong is that the topping was very dark and hard (not as moist as it looks on the picture). I think it was because I burnt the caramel on the stove. I'm considering making the alternate topping, but I might just give the original another try...maybe cook it on low-medium heat instead (I have a gas stove, might be that it heats up faster and hotter than normal stoves).

Thanks a lot for this awesome recipe!!

I made this for my son's 2nd b-day. The only thing I did differently was that I used a large cast iron skillet to make the topping then poured the batter right in there and baked. It came out perfectly. My son and the rest of us (grown ups) all enjoyed it! Thanks for the recipe.

Make the cake last night to bring to work today.
The cake looked great and tasted pretty good too. The only thing I would change was it had a bit of an eggy flavor and I followed the recipe to the T..
Thanks again
Jennifer

How important is the cake flour as was not able to find it?

Cake flour has less protein in it than all purpose flour, resulting in a more delicate cake. If you want, substitute one cup of cake flour with 3/4 cup all purpose flour and 2 tablespoons of corn starch. Or you can try making the cake with all-purpose flour. We've only used cake flour with this recipe, so I can't speak for how it would turn out otherwise. ~Elise

This recipe only calls for 6 tablespoons of cake flour plus 1 and 1/2 cups of all purpose flour. So I am not understanding the 3/4 all purpose with the corn starch? I live in Northeastern Ohio. Can you tell me where I can find cake flour? Thanks!

Hi Diane, my above substitution is for substituting cake flour in general. Given that this recipe only calls for 6 Tbps, I would just sub out regular all purpose flour. ~Elise

I made this for my sister's baby shower, and boy did it go over well! I used a fresh pineapple and cut it into pieces, then arranged them into a nice design (no, i didn't make them into a baby rattle, although that might have been cute.) I added another half recipe and baked it in a 11x14 pyrex pan.

The cake was so popular, I'm bringing it for Christmas. And I bet thjat won't be the last time.

Hi there,
I just made the cake and it is absolutely amazing! Looks great and tastes awesome!!!
I am just wondering if it's better to put it in the fridge now or keep it out on the counter covered up? I am thinking the counter, but really have no clue! Any advice on that? Thanks a lot.

We usually leave it on the counter with plastic wrap over it. But then we usually eat it up in a day or two. Depends on how long you plan to keep it. ~Elise

Elise,

Many thumbs up on this recipe! I had a fresh pineapple that was getting ripe to the point that I better use it soon. I was going to throw it in the smoothie maker with some rum and coconut milk to make a pina colada treat for my holiday guests. Somehow the pinapple was ignored and left standing on the kitchen counter after the holidays were over. I figured that I better find a recipe and do something with it. Thats when I came across your recipe. When making the butter and brown sugar glaze, I threw in a few tablespoons of dark rum. I also added some light rum to the batter mix. The cake turned out very good. In fact it turned out so good that my family and freinds thought that I was full of you know what when I told them I made it myself. By popular demand, I will be making this again!

Thank you,

Ed k

Sounds like a really interesting recipe and am dying to try it out. Can I replace sour cream with milk instead?

No, the sour cream is essential to the recipe. ~Elise

I just made my first ever pineapple upside down cake and thanks to ur recipe it turned out great.

If it would help anyone, I didnt have 10"round pan so I used two 8"x 8"x 1.5" square pans and the cakes turned out great.

What a treat this cake is? I followed the recipe to the letter and it turned out light, and tasted great. I'll make it again but next time I'll alter the amount of sugar a bit, as I found it a little too sweet. I'm putting together a book of fav recipes to pass on to my daughter and daughter-in-law, I'll be including this one for sure....thank you

The cake was moist and delicious. I microwaved the brown sugar and butter together and poured it over the pineapple slices. It helps to first put a circle of wax paper down on the pan for easy cake removal. I used only a quarter cup of sugar and one stick of butter and it was plenty sweet and rich enough. I really liked the addition of ground almonds in it. Gave it great flavor and texture. Baked it @350 for 35 minutes. Came out great. Husband wants more!

Thank you for taking on the endeavor of creating this blog and sharing it. The first recipe I tried was the Pineapple Upside Down Cake. It is a childhood favorite of one of my closest friends. I feared what I made would not match up to her mother's. Wow! To say she was delighted would be an understatement. Another guest, very health conscious and not really a dessert person, had three helpings...very unusual for him. Moist, flavorful, rich, tropical.....addictive! I can't wait to try more of your recipes.

I have got to tell this cake is absolutely delicious. I made this for a birthday tea party and people were fighting over the last pieces. I cannot recommend this cake enough.

What would I do without Simple Recipe!

Hi there!

I was wondering if it is ok to leave the cake in the pan for traveling and then flip it over after you get to your destination. Can anybody think of a reason this would not work? Thanks!

Yes, the caramel would cool and stick to the pan, so when you flipped it the topping would stay in the pan. I would flip it before traveling with it. ~Elise

Yum! I got the craving for Pineapple Upside-Down Cake during our most recent blizzard here in Cincinnati. This hit the spot. I left out the almond (blizzard, hi!) and substituted yogurt for the sour cream. It came out great! I have pictures up at my blog http://winemedinemecinci.blogspot.com/2008/03/review-shadeau-breads-lunch-and-recipe.html. Yours are prettier. ;)

About 40 yrs ago Jiffy had a pineapple upside down cake recipe on the side of their box...and my original Betty Crocker Cooking book had a good recipe. Over the years I have made several variations of this GREAT cake. Thanks for your recipe..I will add it to my collection !

I made this for a getting well co-worker and although I didn't taste the topping part - I tasted the cake (as it baked over my skillet - couldn't find a 10" round pan close by at the stores) and it was the best ever - I wished I had fresher almonds though - I think that's critical - and a better pan - it baked over and I had 2" sides - I don't use heat in my house and I believe the cake was different for having to make it in the cold - it took 1hr 45min to bake - I also put maraschino cherries in it for old times sake - great recipe

Hello Elise,
I was wondering if it mattered using a 10" springform pan. That's the only pan I have that has 2" sides and the color of the pan is very dark. I know the color of the pan matters on temperature and cooking time. Please suggest.
Thanks,
Jen

I am trying this recipe for the first time and I want to do it just right. I am using the 10 inch cake pan and I am going to put the wax paper down first so it doesnt stick. But I wanted to know how much of the batter do I use? Is it suppose to go all the way up to the rim of the pan? It looks like alot of batter. Thanks for the recipe!!!
Marie

Thanks for the wonderful recipe Elise! I am currently living in India and often don't have access to specialist foods so it's great to find a delicious recipe with easy-to-find ingredients. I used tinned peaches for my topping, and used your Dad's alternative topping as this allowed me to substitute the water for the remaining peach juice in the tin to get an additional peachy flavour. I also added 1 tsp of ginger powder to the cake ingredients and substituted whole wheat flour for the ground almonds (only because I don't have access to ground almonds at present).
As a teacher to students living in a boarding school, I took it along to one of my final classes of the year and it disappeared in seconds! Now my other classes are clamouring for me to make one for them... Thank you for the delicious recipe!

I'm also having a hard time finding cake flour. The closest thing I found was Whole Wheat Pastry Flour. Can I use that instead?

I wouldn't recommend it. Whole Wheat flour is going to be even higher in gluten than regular all purpose flour. Cake flour is a low gluten flour. If you can't find cake flour, just use all purpose flour. ~Elise

Can I use one of those throw away foil pans?

Don't know, I've never tried it. If you do, please let us know how it turns out. ~Elise

Made this cake and it worked perfectly. Loved how moist it is...
Decided to make it again, but substitute the nuts for chocolate chips and the pineapples for strawberries.
It was delicious. I made it with the caramel topping.
It came out absolutely delicious, I will definitely make this Strawberry upside down cake again!!!!

This was wonderful! I did the recipe exactly, but once it cooled completely, I poured about half a cup of the pineapple juice that was left over from the can on the top of the cake and then refrigerated it for another hour before serving. It was moist and delicious! Definitely a keeper!

I made this cake last weekend and boy, was it wonderful. I think the best pineapple upside down cake I've made to date. The cake was very moist (even after 3-4 days after baking). Received many compliments on it (One in particular...."that cake was off the hook!!".
Thanks for sharing the recipe. I will definitely be making it again (and soon!)

This was an excellent recipe and one of the best pineapple upside cake I've tasted. I made it for my co-workers and all 18 of them loved it..they asked for the recipe and I told them it was an old family recipe...LOL...but then I gave them this site! Awesome!! YUMMY!