Spiced Pineapple Upside-Down Cake Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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.
1 piece: 509 calories, 25g fat (13g saturated fat), 91mg cholesterol, 467mg sodium, 69g carbohydrate (52g sugars, 2g fiber), 5g protein .
Reviews for Spiced Pineapple Upside-Down Cake
"Hubby loved it! I did 9x13 cooked in 50 minutes"
"I recall preparing this recipe and it's excellent. I did make adjustments to the recipe by using 8 maraschino cherries, 1 tsp. each baking soda and salt. I used soured milk by adding 1 Tbsp. cider vinegar to the amount of milk stated in this recipe. I also used a 10" iron skillet OR in a pinch, a 13x9x2" baking pan. I'd used 1-1/3 cup butter or margarine, divided.I omitted the pecans for allergy reasons: not everyone is a fan of pecans or else has an allergy to nuts. I'd creamed 2/3 cup of the butter for the batter and melted 2/3 cup butter for the pineapple topping. I recall baking 40 minutes in skillet OR 50 to 60 minutes in 13x9x2" baking pan. delowenstein"
"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."
"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."
"It is one of the best pineapple upside down cake that I have baked or eaten anywhere"
"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"
"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."
"This cake is wonderfully addictive! Two Thumbs Up. :}"
"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."
"Easy to make and so light compared to other upside down cakes. My family loved it."
"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."
"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."
"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."
"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.."
"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."
"This was very good. I left the nutmeg out."