Pineapple Upside Down Cake (Anne Spencer – Family Cookbook)

3 T butter

1/2 cup brown sugar, firmly packed

1 20-ounce can pineapple slices

Nut halves (optional)


1 1/4 cups flour

1/2 cup brown sugar, firmly packed

2 tsp baking powder

1/2 tsp salt

1 egg

1/4 cup butter (at room temperature)

1/2 cup milk

1 tsp vanilla

Whipped cream


Melt 3 T butter in a 8- or 9-inch square pan. Add 1/2 cup brown sugar. Place pineapple slices in pan, with nut halves, if desired, in middle of slices. Mix flour, remaining brown sugar, baking powder, and salt. Add egg, 1/4 cup butter, milk, and vanilla and mix thoroughly. Pour into pan over pineapple slices. Bake at 350 degrees for about 35 minutes, or until the cake top is brown. Let rest for 5 minutes before inverting onto a plate. Serve topped with whipped cream.

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