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Pineapple-Zucchini Upside-Down Cake

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  • Prep 15 min
  • Total 55 min
  • Servings 8
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Pineapple upside-down cake gets a summery twist with this zucchini-laden recipe.
By Annalise Sandberg
Created Jul 7, 2014
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  • 1/2 cup unsalted butter, melted
  • 3/4 cup packed light or dark brown sugar
  • 1 can (20 oz) pineapple rings
  • 12 walnut or pecan halves
  • 3/4 cup Gold Medal™ all-purpose flour
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 cup grated zucchini (about 1 small)
Make With
Gold Medal Flour


  • 1
    Heat oven to 350°F.
  • 2
    Pour melted butter in 9-inch round cake pan. Use pastry brush to coat bottom and side of pan with butter. Sprinkle brown sugar in pan. Top with pineapple rings, and place walnuts in centers and between pineapple rings. Set aside.
  • 3
    In large bowl, mix flour, sugar, baking powder, baking soda, salt and cinnamon. In medium bowl, mix buttermilk, oil, egg and zucchini. Add the wet ingredients to the dry ingredients, and stir until just combined. Pour batter in pan over pineapple rings.
  • 4
    Bake 35 to 40 minutes or until cake is golden brown and toothpick inserted in center comes out with a few moist crumbs.
  • 5
    Cool 1 hour, then run knife around edge to release cake. Place plate or cake stand upside down on top of cake pan. Turn plate and cake upside down to release cake onto plate, gently tapping on pan, and then lifting it off the cake.
  • 6
    Cover and refrigerate any remaining cake, and serve within 5 days.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you like, melt the butter in the cake pan in the oven!
  • tip 2
    If some of the pineapple sticks to the pan, use a knife to gently remove it, and place it on the cake.


Nutrition Facts are not available for this recipe
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