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iTwixie's Fancy Upside Down Birthday Cake
May 10, 2010

Choose a nice round cake pan. Preheat the oven to 325 degrees F.

Ready? It’s time to make the topping first!


  • 1 cup of firmly packed dark brown sugar
  • 1/2 cup unsalted butter
  • 1 can (20 oz) of pineapple slices
  • Maraschino cherries

Melt butter, add brown sugar and keep over the heat until sugar dissolves and the mixture is bubbly. This is the caramel! Now, stop stirring and pour into a 10 inch diameter stick-free cake pan with 2 inch high sides. Over this caramel layer, arrange pineapple slices with one cherry in the center of each pineapple slice.


  • 1 3/4 cups all purpose flour
  • 6 Tbsp of ground almonds (from about 2 oz of whole almonds)
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups of sugar
  • 1 cup (2 sticks) unsalted butter
  • 4 large eggs
  • 3/4 teaspoon vanilla extract
  • 3/4 cup sour cream or yogurt

Mix the flour, almonds, baking powder, and salt in a large mixing bowl. In a separate bowl, blend the sugar and butter together. Add eggs one at a time and blend well. Blend in the vanilla. Add dry ingredients in turns with sour cream/yogurt, every other turn. Blend well each turn. Pour cake batter over caramel and pineapple in pan.

Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake upside down onto a serving platter.

It’s so pretty!

Serve warm or at room temperature.

Makes 12 to 14 servings.


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