Pineapple Right-Side-Up Cake



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.



8 to 10 servings

Preparation Time

90 Minutes

Total Time

2 Hours

Reader Comments

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Pineapple right side up pineapple cake

Recipe doesn’t say what to do with reserved pineapple juice. Also onNew England recipes it's the same error.

pineapple cake

The Editors's picture

Hi, Donna- The recipe only uses the drained pineapple. When the instructions say to “set aside,” that means to set the pineapple aside.

Pineapple cake

I buy the pineapple rings in their own juice and use the juice instead of water in the cake mix. If it is not quite enough juice I add alittle water till it is the correct amount.