Pineapple Upside Down Cake

by Todd Leonard CEC on August 14, 2014
Todd Leonard CEC
Overall Rating: 5/5 | Kids Rating: 0/5


Make this classic with THRIVE Pineapple Chunks!

Serves: 8

Prep Time: 15 min

Cook Time: 45 min

Total Time: 60 min

Total Time:
Prep Time:
Cook Time:
60 min
15 min
45 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.



Cake Batter

  • 1 1/2 c. White Flour (All Purpose Unbleached Flour)
  • 1/4 tsp. Iodized Salt
  • 2 tsp. Baking Powder
  • 1/2 c. butter, at room temperature
  • 3/4 c. Cane Sugar
  • 1 tsp. vanilla extract
  • 2 tbsp. Whole Egg Powder + 1/4 c. water
  • 1 1/2 tbsp. THRIVE Instant MilkTHRIVE Instant Milk + 1/2 c. water

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  1. Rehydrate pineapple in juice and drain excess juice.
  2. Arrange pineapple in the bottom of a greased 9" round pan.
  3. In a saucepan, combine butter and brown sugar, boil, and continue stirring for 1 minute. Pour mixture over pineapple.
  4. To prepare batter, mix flour, salt, and baking powder; set aside.
  5. Cream together butter and sugar until fluffy. Add vanilla and eggs, then mix again.
  6. Add dry ingredients alternately with milk, mixing well in between each addition. Whip until light and fluffy. Pour batter over pineapple and smooth.
  7. Bake for 45–55 minutes at 350F until golden and cooked through. Flip cake over onto a platter or plate.