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1930s Pineapple Upside Down Cake

1930s Pineapple Upside Down Cake

This classic cake was made famous by women’s magazines after canned pineapple became available in slices. The recipe here gets a fresh, healthy update with canola oil keeping it moist, light and low in saturated fat; the addition of tender, whole-grain pastry flour; and a lovely kick of crystallized ginger to mingle with the pineapple in the caramelized topping. You and your guests will be turned upside down by it!



  1. Heat oven to 350 degrees F (180 degrees C). Generously spray bottom of 9-inch (22-cm), nonstick layer cake pan with canola oil cooking spray. Sprinkle evenly with brown sugar, then arrange pineapple rings on top in one layer.
  2. Sprinkle chopped ginger pieces in spaces around pineapple rings and in their centers.
  3. In medium bowl, whisk together all-purpose flour, whole-wheat flour, sugar, baking powder and baking soda.
  4. In another medium bowl, whisk together buttermilk, canola oil, eggs and vanilla extract.
  5. Combine wet and dry ingredients and mix until combined.
  6. Pour batter over pineapple-brown sugar mixture and bake until top is lightly browned and wooden skewer inserted into center of cake comes out clean, 40-50 minutes.
  7. Let cool for 5 minutes, then run knife around cake edges and, using oven mitts, invert cake onto large serving plate.

Yield: 8 servings

* Whole-wheat, all-purpose flour can be substituted for whole-wheat pastry flour.

Nutritional Analysis Per Serving Serving size: 1 slice Calories 390 Total Fat 16g Saturated Fat 1.5g Cholesterol 55mg Sodium 270mg Carbohydrates 57g Fibre 2g Protein 6g

Source: Recipe developed by Ellie Krieger, RD.

Recipe and photo credit:


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