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Informs Jennifer Sergesketter of Newburgh, Indiana, "I often bake this beautiful cake in my large iron skillet and turn it out on a pizza pan."
Nutritional Facts 1 serving (1 piece) equals 509 calories, 25 g fat (13 g saturated fat), 91 mg cholesterol, 467 mg sodium, 69 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Spiced Pineapple Upside-Down Cake in Taste of Home April/May 1996, p67
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Reviewed on Apr. 14, 2013 by Ruby79
For the most part, this was your average pineapple upside down cake except with spices and WAY too much butter! It was drowning in butter and although I have a sweet tooth, 2.5 cups of sugar and 1 1/3 cups of butter was a wee bit much. My dad said this was good, my mom tried it with a scoop of vanilla ice cream to cut the sweetness, my sis didn't say anything (even though SHE'S the one who picked this out) and I thought it was too soaked in butter to really enjoy it.
Reviewed on Mar. 22, 2013 by cLeighw
WONDERFUL
Reviewed on Mar. 14, 2012 by drywallgal
YUM! We love this cake. I would never make an unspiced upside-down cake again. The second time I made this I used a couple of cans of pineapple tidbits which gives more coverage of pineapple and then randomly placed the cherries.
Reviewed on Dec. 24, 2011 by renaemac
It is one of the best pineapple upside down cake that I have baked or eaten anywhere
Reviewed on Dec. 11, 2011 by fredek
I have a chicken fry pan that the handle broke off of. I use it to make this wonderful cake in. No changes necessary...stick to the original recipe
Reviewed on Oct. 23, 2011 by savoie.luvgspointers
I just made this recipe again with a twist... I used fresh granny smith apples instead of pineapple. I used 5 medium apples sliced thin and removed the core. I then steamed them for 8 - 10 minutes; or until crisp tender. Let cool in a strainer while I made the cake batter and glaze. Baked according to directions. As for Ms. wmssquad below...a well seasoned 12" cast iron skillet will do the trick.
Reviewed on Oct. 17, 2011 by savoie.luvgspointers
This cake is wonderfully addictive! Two Thumbs Up. :}
Reviewed on Mar. 29, 2011 by wmssquad
I made the cake without any changes in a 9 x 13 baking pan. Next time I will grease the sides of the pan, as it stuck but good, and I have a less-than-perfect looking cake. However, it tastes delicious and since it isn't for guests, we are good to go.
Reviewed on Mar. 13, 2011 by BrendaKae
Easy to make and so light compared to other upside down cakes. My family loved it.
Reviewed on Mar. 10, 2011 by drredman
I made this cake in a 12 inch round, and it turned out wonderfully! I forgot to set the timer, but I think it cooked much faster than the recipe calls for. I only wish that my can of pineapples had one more slice since there was room for one more on the bottom of the pan. I also thinned the batter a little more to make it spread a little easier since I was selling this cake! Will definitely bake it again.
Reviewed on Nov. 26, 2010 by cjohnikin
My daughter and I prepared this cake for Thanksgiving, and our family loved it! This cake was delicious and easy to prepare. We suggest altering the recipe by minimizing the amount of sugar and brown sugar recommended as the cake was fairly sweet, yet moist. The presentation was nice from the iron skillet, and the spices added a flavorful touch. We look forward to preparing and serving this cake soon.
Reviewed on Oct. 26, 2010 by Dizzaster
What a great twist on an old fave! I found the spices to be really appealing in this recipe. I added a little extra cinnamon so the nutmeg wouldn't be overpowering. We loved this cake! Next time though, I think I will use a little less butter and sugar for the pineapple layer - it was a little too much for us.
Reviewed on Mar. 22, 2010 by iamwildcookie
My Mom use to make Pineapple Upside down cake... I didn't have her recipe..but this one is just a good if not better then hers..
Reviewed on Sep. 02, 2009 by just2good
This was good! I really liked the pineapple-brown sugar layer. I think I will not add the nutmeg next time though for the cake batter.
Reviewed on Mar. 23, 2009 by dnaleri
This was very good. I left the nutmeg out.
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