Pineapple Upside-Down Loaf Cake

A from-scratch pineapple upside-down cake sized for a loaf pan that you can prepare in only 15 minutes!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Author Savannah


for the topping

  • 2 tbsp melted unsalted butter
  • 3 pineapple rings (from a 20 oz. can)
  • 1/2 cup brown sugar
  • 1/4 cup chopped pecans or walnuts (I prefer the pecans.)

for the cake

  • 1 cup + 2 tbsp all purpose flour
  • 3/4 cup granulated white sugar
  • 1 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup pineapple juice (from the same 20 oz. can)
  • 1/4 cup melted unsalted butter
  • 1 egg + 1 egg white


  1. Preheat the oven to 350. Add 2 tbsp melted butter to a loaf pan, brushing some on the sides to grease the pan and letting the rest of it puddle evenly in the bottom. Arrange the pineapple slices in a single layer on top of the butter. (You may need to cut them to fit.) Sprinkle evenly with the brown sugar and then with the nuts.

  2. Add flour, white sugar, baking powder, and salt to a bowl and combine.

  3. Whisk together the pineapple juice, 1/4 cup melted butter, egg, and egg white, then pour into the dry ingredients and thoroughly combine.

  4. Pour the batter into the loaf pan, and spread evenly with a spatula as needed. Bake for 30 to 40 minutes, until a toothpick inserted in the center comes out clean.

  5. Let cake cool in the pan for 10 to 15 minutes, then loosen the edges from the pan with a butter knife. Cover the loaf pan with your serving plate then carefully flip the cake over onto the plate. (Be careful as your pan may still be quite warm!) P. S. If any bits of topping stick in the pan, just lift them out with your butter knife and patch the cake accordingly. No one has to know the difference!