Pineapple Upside Down Batter Cake

Coffee Cakes





12 servings

Prep Time

15 minutes

Rise Time

1 hour

Bake Time

25 minutes


  • 1/4 cup butter OR margarine, melted
  • 2/3 cup brown sugar
  • 8 canned pineapple slices
  • 8 maraschino cherries
  • 2-1/4 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1/2 cup water
  • 1/4 cup milk
  • 1/3 cup butter OR margarine, softened
  • 1 egg
  • Whipped topping, optional


Pour melted butter into 13 x 9-inch pan. Sprinkle brown sugar evenly over butter; add pineapple slices with cherries in center of each slice.

Combine 3/4 cup flour, undissolved yeast, sugar and salt in large mixer bowl. Heat water, milk and softened butter to very warm (120° to 130°F) and add to flour mixture. Beat for 2 minutes at medium speed until smooth. Add egg, 1 cup flour; beat 2 more minutes at high speed. Stir in remaining 1/2 cup flour; dough will be sticky. Cover and let rest for 10 minutes.

Stir down and carefully spread over pineapple. Cover and let rise in a warm, draft-free place for 1 hour.

Bake in preheated 375°F oven for 25 minutes or until done. Remove from oven and immediately invert onto serving tray. Serve warm or cool with whipped topping, if desired.