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Pineapple Right-Side-Up Cake

by

Total Time: 1.5

Yield: 8 to 10 servings

"My husband's godmother made this pineapple right-side-up cake whenever we visited her in the Catskills," wrote reader Ruth M. Werner. "We think of her whenever we make this easy, delicious dessert."

Pineapple Right-Side-Up Cake
Photo/Art by Aimee Seavey

For the cake:

Ingredients:

  • Butter for pans
  • 1 20-ounce can crushed pineapple in juice
  • 2 cups all-purpose flour, plus more for pans
  • 1-1/4 cups granulated sugar
  • 3/4 teaspoon table salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup vegetable oil
  • 2/3 cup chopped toasted almonds
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions:

Preheat oven to 350 degrees; set rack to middle position. Butter and flour two 8-inch cake pans. Pour pineapple into a strainer over a bowl. Press with a spatula; set aside.

In a large mixing bowl, whisk together flour, sugar, salt, baking soda, and baking powder. Add vegetable oil, almonds, eggs, vanilla, and drained pineapple. Beat until smooth. Pour into prepared cake pans and bake until top is nicely browned and a toothpick emerges clean, 35 to 45 minutes. Cool on wire racks to room temperature while you prepare the icing.

For the icing:

Ingredients:

  • 1 8-ounce package light ("Neufchatel") cream cheese, at room temperature
  • 1/2 cup (1 stick) salted butter, at room temperature
  • 1 1/2 cups confectioners' sugar, sifted
  • 1 teaspoon vanilla extract
  • Garnish: slivered almonds

Instructions:

Clean out mixing bowl, then add cream cheese and butter and beat together. Add sugar and vanilla. Beat until smooth. Chill until cake reaches room temperature. Ice cake and sprinkle with almonds. Chill until ready to serve.

Tags:
Updated Thursday, January 16th, 2014
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4 Responses to Pineapple Right-Side-Up Cake

  1. Anonymous January 6, 2003 at 5:37 pm #

    Very moist and excellent.

  2. Jacki Earp October 28, 2011 at 5:57 pm #

    I was looking for a nice tea cake … and put just a bit of a spin on this recipe. I put the juice to the side … baked until the top was slightly brown … and sprinkled the juice on. Baked for 5 more minutes. No icing. Having it with minut tea and I am loving it! Thank you.

  3. UrbanChef June 10, 2014 at 4:11 pm #

    I remember this cake! I grew up in CT, so my mother was the ultimate New England baker and Tea Party cook.

    However, you’ve left out a very important ingredient….the pineapple juice!

    I don’t know about anyone else, but cake batter is not supposed to resemble play-doh. Mix all dry ingredients, then add the eggs, oil, vanilla, and…the reserved pineapple juice. Mix on medium speed for 2 minutes, and then fold in pineapple. Let rest for 2 minutes (then stir to bring pineapple up from bottom) and pour into prepared pans. Bake at 350 for 38 minutes. Cool and frost as desired. I added a light pinch of both nutmeg and ginger to my frosting and then sprinkled my frosted cake with coconut.

  4. UrbanChef June 10, 2014 at 4:22 pm #

    1 cup of the reserved pineapple juice to be precise. Sorry about that.

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