This is a print preview of "Spiced Pineapple Upside-Down Cake" recipe.

Spiced Pineapple Upside-Down Cake Recipe
by Robyn Savoie

Spiced Pineapple Upside-Down Cake

I prefer to bake this delicious cake in my 12-inch cast iron skillet. Then flip it out onto a large serving platter.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 12


  • Pineapple Layer:
  • 2/3 Cup Butter, Sliced
  • 1 Cup Packed Dark Brown Sugar
  • 20 Oz Can Pineapple Slices, Drained
  • 10 - 12 Maraschino Cherries, Drained (Small Jar)
  • 1/2 Cup Pecans or Walnuts, Chopped
  • Cake Layer:
  • 6 Tbs. Butter, Softened
  • 1 1/2 Cups Granulated Sugar
  • 2 Large Eggs
  • 1 Tsp Vanilla Extract
  • 2 Cups All Purpose Flour
  • 2 Tsp. Baking Powder
  • 2 Tsp. Baking Soda
  • 1/2 Tsp. Salt
  • 1/2 Tsp. Ground Cinnamon
  • 1/2 Tsp. Ground Nutmeg
  • 1 Cup Buttermilk


Pineapple Layer:
1. In a 12 inch cast iron skillet, melt 2/3 cup of butter; stir in brown sugar.
2. Cook on medium heat until sugar is melted and bubbly.
3. Arrange pineapple in a single layer over sugar mixture; place a cherry in the center of each slice. Sprinkle with pecans and set aside.
Cake Layer:
4. In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg; add alternately to batter with buttermilk, beating well after each addition.
5. Carefully pour cake patter over the pineapple; spreading gently with large spoon/spatula to cover pineapple layer.
6. Bake at 350° for 25 - 40 minutes or until a toothpick inserted near the center comes out clean.
7. Immediately invert onto a serving platter. Serve warm.
Cook's Tip:
8. You can easily use boxed yellow cake mix in place of homemade. Just follow mixing instructions on box, adding the cinnamon and nutmeg to the batter.