Pineapple Toffee Upside-Down Cake

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“This recipe I found in a library cookbook by Kathleen King. The toffee bits in this cake increases the butterscotch flavor with wonderful results.”
1hr 18mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Grease well a 9 inch round cake pan.
  3. Drain pineapple, discarding juice for another use. Reserve 7 pineapple rings. Coarsely chop the remaining pineapple.
  4. Melt 4 tbls. of sliced butter in the cake pan over medium heat. Remove from heat and sprinkle with toffee bits.
  5. Arrange pineapple rings in the pan, placing a cherry in the center of each.
  6. Sift together dry ingredients.
  7. In another bowl beat sugar and the 8 tbls. butter until light and fluffy, about 3 minutes One at a time beat in the eggs, followed by vanilla, scraping down the bowl as needed.
  8. At low speed, the the flour mixture in thirds, alternating with the yoghurt. Mix until smooth. Do not overmix.
  9. Stir in chopped pineapple.
  10. Spread the batter evenly over pineapple rings and cherries.
  11. Bake until top is golden and a wooden toothpick inserted in the center comes out clean. - about 40 mins.,.
  12. Let cool in pan 5 minutes.
  13. Run a knife around the inside of the pan. Place a serving plate over the pan and invert pan and plate together to unmold.
  14. Enjoy.

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