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Rachael Ray's 30-Minute Healthy Recipes

Pineapple Flip Cake


* 2 Tbsp light corn syrup
* 1 (14 oz.) can of pineapple rings, drained
* 10 Tbsp butter, room temperature
* 2/3 C of sugar
* 2 large eggs
* 1 1/2 C of self rising flour
* 3 Tbsp of milk


1. Preheat oven to 350 degrees.
2. Spray the bottom and sides of a shallow 1 quart baking dish (8 inch square or 9 inch cake pan will work) with a non stick cooking spray.
3. Drizzle the syrup over the bottom of the dish. Place the pineapple rings over the syrup, being careful they donít overlap.
4. In a bowl, cream together the butter and sugar.
Beat in the eggs one at a time, adding a little flour after each egg. Stir in the remaining flour.
Add the milk a tbsp at time, mixing after each addition and only adding enough of the milk to form dough that drops easily off the spatula when raised out of the mixture.
5. Pour the mixture over the top of the pineapple and smooth out.
6. Bake 25 minutes or until golden brown and a toothpick comes out clean when inserted in the center of the cake.
7. Cool slightly, then turn over onto a plate, releasing the cake. Take a rubber spatula and remove any syrup left in the pan onto the cake. Serve upside down so pineapples are on top.


This is a simple recipe to make a beautiful, classic dessert cake. Of course, you can substitute chunk pineapple if that's what you have on hand, but the cake is really pretty with the pineapple rings. If you arrange the pineapple rings evenly, you can cut the cake so each piece has a whole ring. Garnish if you wish with a cherry placed in the hole in each ring.

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