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Pineapple Upside Down Cake

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“I love this recipe because it is low in fat and still tastes great!!!!!!”

Ingredients Nutrition


  1. Preheat oven to 305 degresses.
  2. Drain pineapple and reserve 2 tablespoons of juice; set aside.
  3. Melt 2 tablespoons of margarine and pour into the bottom of a 9-inch round cake pan.
  4. Top margarine with brown sugar and, using a fork, swirl together to make an even layer.
  5. Place 1 pineapple ring in the center of the pan and arrange 6 more rings around it.
  6. Place cherry halves, cut side up, in the center of each ring and in the spaces between rings; set aside.
  7. In a medium bowl, combine flour, baking powder and baking soda, set aside.
  8. In a small bow.
  9. combine milk, 2 tablespoons of margarine and granulated sugar.
  10. Add eggs, one at a time, mixing well after each addition.
  11. Add flour mixture and milk mixture in small batches, alternating each and beginning and ending with flour mixture; mix until blended.
  12. pour batter over pineapple in pan.
  13. Bake until wooden toothpick near center of cake comes out clean.
  14. about 30-35 minutes.
  15. Cool 2 minutes in pan, invert pan onto a serving plate and serve warm or at room temperature.

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