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Spiced Pineapple Upside-Down Cake Recipe

Spiced Pineapple Upside-Down Cake Recipe photo by Taste of Home

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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."

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Spiced Pineapple Upside-Down Cake Recipe

Prep: 15 min. Bake: 40 min.

Yield: 12 Servings

15 40 55

Ingredients

1-1/3 cups butter, softened, divided
1 cup packed brown sugar
1 can (20 ounces) pineapple slices, drained
10 to 12 maraschino cherries
1/2 cup chopped pecans
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup buttermilk

Directions

In a saucepan, melt 2/3 cup of butter; stir in brown sugar. Spread in the bottom of an ungreased heavy 12-in skillet or a 13-in. x 9-in. baking pan. Arrange pineapple in a single layer over sugar mixture; place a cherry in the center of each slice. Sprinkle with pecans and set aside.
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.
Carefully pour over the pineapple. Bake at 350° for 40 minutes for skillet (50-60 minutes for baking pan) or until a toothpick inserted near the center comes out clean. Immediately invert onto a serving platter. Serve warm. Yield: 12 servings.

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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Spiced Pineapple Upside-Down Cake

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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..