Pineapple Upside-Down Cake

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ¾ cup butter
  • ¾ cup brown sugar
  • 3 slices of fresh pineapple (½ inch thick), halved
  • ¼ cup pecans
  • ½ cup granulated sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • cups sifted all-purpose flour
  • teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • Sour cream


  1. Preheat oven to moderate (375°F.).

  2. Melt one-quarter cup of the butter in a nine-inch-square baking dish and sprinkle with the brown sugar. Arrange the pineapple slices and pecans in a design on top of the sugared butter.

  3. Cream the remaining butter with the granulated sugar and beat in the egg and the vanilla. Stir in the sifted flour, baking powder and salt alternately with the milk.

  4. Spoon the batter carefully over pineapple slices. Bake for about thirty-five minutes, or until done. Let cake stand for five minutes before inverting onto a serving platter. Serve warm with sour cream.

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