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Spiced Pineapple Upside-Down Cake

 Spiced Pineapple Upside-Down Cake
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."
12 ServingsPrep: 15 min. Bake: 40 min.

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 McCormick® Pure 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

2 of 2

Spiced Pineapple Upside-Down Cake (continued)

Directions (continued)

  • 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.