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Store This, Not That! > Blog > Cooking with Food Storage > Food Storage Pineapple Upside Down Cake Recipe
February 17th, 2012

Food Storage Pineapple Upside Down Cake Recipe


Did you know it’s my birthday this weekend? {Insert a plea for comments wishing me a very happy food storage birthday HERE}  So I’ve decided to showcase a few of my favorite birthday cakes featuring food storage (minus the Food Storage Chocolate Molten cake which I already shared).  Starting with Pineapple Upside Down Cake.  It really is too bad that some of the best food from the 50’s and 60’s has gone by the wayside.  I’m thinking Ruebens, Lime Rickeys, and especially PINEAPPLE UPSIDE DOWN CAKE!  This cake used to be the ‘IN’ cake, sort of like how everywhere you go now there are cake pops (hmmm…cake pops food storage style….interesting…anyway….).  I have always loved this cake, who wouldn’t?  It has a very moist cake, yummy sticky topping, pineapple and maraschino cherries!  And when you’re from the family I’m from-ANYTHING with maraschino cherries is a VERY GOOD THING!  I made these tonight for a Blue and Gold Banquet I went to and decided to turn them into cupcakes.  And just when I thought Pineapple Upside Down Cake couldn’t get better, the heavens open and a way appears!  I loved them!  I was even able to sneak in some food storage wheat and beans.  I always love people’s reactions when I tell them the secret ingredient is beans.  If you haven’t quite figured out how to use beans for oil and/or butter get my tips for using food storage beans in your baked goods!  I adapted my recipe for the Pineapple Upside Cake recipe from the Essential Mormon Cookbook series (one of my favorite cookbooks!).

Food Storage Pineapple Upside Down Cake Recipe
Recipe Type: Dessert
I love this recipe because it doesn’t call for a cake mix! It’s from scratch and perfect for using food storage!
  • 1 C. packed brown sugar
  • 1 1/2 C. butter, softened and divided (or 1/2 C. butter and 1 C. white bean puree)
  • 1 (20-ounce) can pineapple rings, drained with juice reserved (if you’re doing cupcakes use crushed pineapple)
  • Maraschino cherries, if desired
  • 2 C. sugar
  • 1 T. vanilla (yes, that is TABLESPOON)
  • 2 eggs (1/4 C. dry egg powder + 1/2 C. water)
  • 2 1/4 C. flour (I used 1 C. whole wheat flour and 1 1/4 C. all-purpose flour)
  • 1 t. baking soda
  • 1/2 t. salt
  1. Combine brown sugar and 1/2 cup butter; spread on bottom of greased 9×13 inch pan. Place pineapple rings and cherries on top. Cream the remaining 1 cup butter (or bean puree) with sugar. Add vanilla and eggs and beat well. In a separate bowl, stir together flour, baking soda, and salt. Add to creamed mixture. Beat in 1 cup of the reserved pineapple juice. Pour batter over pineapple rings and bake at 350 degrees for about 45 minutes, until toothpick inserted in center comes out clean. Cool slightly, serve warm. To serve, flip individual cake pieces over to show pineapple. Top with whipped cream if desired. Serves 12.

If you want to make cupcakes. SImply spread the brown sugar butter mixture on the bottom of 24 greased cupcake pans (you won’t be able to use liners for these). Divide crushed pineapple and cherries and place on top of mixture. Pour batter on top to 2/3 full. Bake at 375 for 15-20 minutes. Allow to cool for 5 minutes and then turn over. (I turned mine over onto a baking sheet and then served) Serves 24


I love the cupcakes because you get TWENTY FOUR servings instead of just TWELVE.  Much better portion control!

Help Spread the Word!

I love it when you share my tips and recipes for food storage! Do me a quick favor (and remember it’s my birthday!), if you like what you see please share it on facebook, pinterest, or blog about it! And make sure you link either the word “food storage” or “Everyday Food Storage” back to me. Thanks-it makes all the hard work worth it!

amazing reviews click here

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  • Peggyclyde

    February 17, 2012 at 8:23 am

    Happy birthday, Crystal. Thanks for all of your great food storage ideas. I can’t wait to try this pineapple upside down recipe.

  • Marlynen

    February 17, 2012 at 9:09 am

    Crystal, on the blueberry muffins without sugar: I used Stevia in the Raw and got that bitter aftertaste stevia is known for. My husband couldn’t taste the bitter and gobbled up three muffins very quickly. As for the pineapple upsidedown cake, I have being making these muffins for quite some time. They freeze well so on a day you want dessert just take them out of the freezer in the morning and they are ready to eat at dinnertime. People seem to enjoy having their own individual upsidedown cake – no fighting over the cherry or the walnuts! Oh, have a wonderful birthday.

  • Tiffany Holley

    February 17, 2012 at 9:18 am

    Happy Birthday!!  🙂

    My mom got me a set of cake pop mold for Christmas.  I was surprised to read the directions – start with a box cake mix, except use less of this, add this and this… By that time, wouldn’t it be just as easy (and much healthier) to make it from scratch?!  You’re just the person to take it on!!  🙂

  • Mabarker

    February 17, 2012 at 5:45 pm

    Happy Birthday 🙂

  • Nanniereese

    February 17, 2012 at 7:31 pm

    Hope your birthday is filled with your hearts desire!

  • Lori

    February 19, 2012 at 10:54 pm

     I found your blog a few months ago … found and shopped at a cannery twice already … and have tried MANY of your recipes.  You’re the best.  Hope you had a happy HAPPY BIRTHDAY this weekend. 

  • Megan

    February 20, 2012 at 2:45 pm

    Happy Happy Birthday Crystal Dear.  I hope you have a great Week.

  • dj blank

    May 8, 2012 at 8:51 pm

    To make wheat flour, all I need to do is grind up my wheat berries? right? I haven’t been brave enough to crack a can open yet. thanks!

    • eatfoodstorage

      May 8, 2012 at 9:02 pm

      lol. YES!

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