Pineapple Right-Side-Up Cake

FOR THE CAKE:

Ingredients

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

Instructions

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.

FOR THE ICING:

Yield: 

8 to 10 servings

Course

Reader Comments

Leave a Comment

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

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