Pineapple Upside-Down Cake Recipes
This is one of my favorite pound cakes, made in a Bundt® pan. I specialize in all kind of pound cakes. You can add pieces of pineapple to the cake batter.
This is my husband's favorite. I first made it over thirty years ago. You can use canned peaches or pineapple in place of the sliced apples.
Bottoms up and there's the topping! No need to make frosting. The cake's ready as soon as it pops out of the oven. Use 8 to 12 cherries and walnuts, depending on how many servings you want.
Love to make these little guys for family gatherings or just as treats for home to pack into lunches. Easy recipe to make. Adaptations can be made to make this completely from scratch. This is just a yummy simplified version!
This old-fashioned cake recipe delivers a really good take on the dessert classic: pineapple upside-down cake.
This skillet pineapple upside-down cake is baked in a cast iron skillet and served warm. It is wonderful!
My gramma used to bake cakes and pies during the Depression and my grampa would sell them door-to-door and on the street corners to support them during that awful time. This is one of my favorites.
This pineapple upside down cake is made in an iron skillet. It's quick, easy and so beautiful.
This recipe makes a two-layer pineapple upside-down cake using cake mix and canned pineapple.
Here's a quick and easy recipe using any brand of biscuit baking mix for a delicious old favorite. Top with whipped topping and you've got a lovely dessert for family or company.