Return to Content

Pineapple Right-Side-Up Cake

Pineapple Right-Side-Up Cake
8 votes, 3.88 avg. rating (77% score)
Pineapple Right-Side-Up CakePhoto/Art by Aimee Seavey

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."

For the cake:


  • 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


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:


  • 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


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.

Updated Thursday, January 16th, 2014

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

2 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.

Leave a Reply

Comments maybe edited for length and clarity.