Pineapple Upside Down Cake – The Southern Lady Cooks

Pineapple upside down cake is an old fashioned classic that has been around as long as I can remember. My mother made this cake for every picnic, potluck or gathering and it was always a hit.  This cake is wonderful served with coffee.  You can always add ice cream or whipped cream but my family likes it just plain.  You might also like to check out our recipe for blueberry crisp.

Pineapple Upside Down Cake Ingredients Needed:

Butter

Brown sugar

1 (20 ounce) can pineapple rings in pineapple juice

All-purpose flour

Baking powder

Salt

White granulated sugar

Eggs

Evaporated milk or regular milk

Vanilla extract

Pineapple juice

Maraschino cherries for decoration

This pineapple upside down cake is made in a 10 inch iron skillet but you could make it in a 9×13 baking dish. My mother always made this cake in an iron skillet and we have definitely kept that tradition going.  A 9X13 dish works fine too! If you have any pineapple juice left over, it is great poured over cake slices when served.

If you feel like your pineapple rings are really wet, then blot them dry with a paper towel before adding them to the skillet or dish. Same with the cherries, it just takes some of the moisture down.

“Okay, every once in a while I try a recipe that, when eating it, I say, “Are you kidding me? Did I actually make this?” Because it tastes like heaven. This is one of those recipes! The texture, flavor, ease of making … It’s the absolutely best! I actually made three more for my neighbors.” -Holly

“Great Recipe, never baked this style of cake before but worked beautifully. I didn’t have any cherries, so I used pecans which were just as good” – Charlotte

Tips on evaporated milk:  You can use evaporated milk in lots of recipes instead of regular milk.  You can also blend 1 part evaporated milk to 1 part water in a recipe or use it without blending. It just makes for a creamier consistency. It is great to have on hand when you run out of regular milk. Once opened and refrigerated you should use it within 3 to 5 days. It is good to use in baked goods, macaroni and cheese, mashed potatoes, soups, puddings and makes a great creamer for coffee or tea.

Are you reading our digital magazine, Front Porch Life? It’s full of great new recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately! This is our premium content not found on our website. Join 1000’s of others today and start enjoying our magazine! 

Don’t forget about our Ebooks! Each Ebook is a collection of our most popular recipes. You will have them all at your fingertips and can pull them up at any time. Nice and convenient instead of having to search a database. You can purchase each Ebook individually or buy the bundle.

Click here to follow us on Instagram.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

Save

Save

Save