Preheat oven to 350 degrees. Prepare a baking dish with a generous coating of cooking spray (I use a 9x9 pan and have a little batter left over for a couple personal muffins).

In a large bowl, sift together the flour with the baking powder and salt.

In a separate bowl, cream the butter and sugar together. Add the eggs, 1/4 cup of juice and sour cream and mix well.

Add butter/sugar mixture to flour mixture and mix well. Fold in crushed pineapple.

Pour batter into prepared pan and bake for about 60 minutes. Check at 50 minutes by inserting a toothpick into the center of the coffeecake. It the toothpick comes out dry (no batter) the coffeecake is done.

Allow the coffeecake to cool.

To create a nice glaze, mix the remaining 2 Tablespoons of juice with the confectioners sugar and drizzle it over the coffeecake. Sprinkle with almonds for the finishing touch.


This coffee cake has a triple dose of pineapple. There's crushed pineapple and pineapple juice in the batter and then it gets a pineapple glaze.

Mr Breakfast would like to thank CurtAndMary for this recipe.

From Anne

We wanted a recipe for Pineapple Upside Down Cake! rodnanny@adelphia.net. Thank you so much, my son says it is excellent!! Love, Anne

Comment submitted: 11/8/2008 (#6768)

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