Pineapple Right-Side-Up Cake


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“My husband's godmother made this pineapple cake whenever we visited her in the Catskills,” wrote reader Ruth M. Werner. “We think of her whenever we make this easy, delicious dessert.”



Butter for pans
1 20-ounce can crushed pineapple in juice
2 cups all-purpose flour, plus more for pans
1-1/4 cups granulated sugar
3/4 teaspoon table salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup vegetable oil
2/3 cup chopped toasted almonds
2 large eggs
1 teaspoon vanilla extract


Preheat oven to 350°; set rack to middle position. Butter and flour two 8-inch cake pans. Pour pineapple into a strainer over a bowl. Press with a spatula; set aside.

In a large mixing bowl, whisk together flour, sugar, salt, baking soda, and baking powder. Add vegetable oil, almonds, eggs, vanilla, and drained pineapple. Beat until smooth. Pour into prepared cake pans and bake until top is nicely browned and a toothpick emerges clean, 35 to 45 minutes. Cool on wire racks to room temperature while you prepare the icing.



1 8-ounce package light ("Neufchatel") cream cheese, at room temperature
1/2 cup (1 stick) salted butter, at room temperature
1-1/2 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
Garnish: slivered almonds


Clean out mixing bowl, then add cream cheese and butter and beat together. Add sugar and vanilla. Beat until smooth. Chill until cake reaches room temperature. Ice cake and sprinkle with almonds. Chill until ready to serve.

Cooking & Recipes


8 to 10 servings

Preparation Time: 

1-1/2 hours

Start to Finish Time: 

2 hours

Preparation Method

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