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

Spiced Pineapple Upside-Down Cake Recipe

Read Reviews (15)
4.67 15
Publisher Photo
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."
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 12 servings

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

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.

Directions

  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.
Originally published as Spiced Pineapple Upside-Down Cake in Taste of Home April/May 1996, p67

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.

Reviews for Spiced Pineapple Upside-Down Cake(15)

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 14, 2013

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.

MY REVIEW
Reviewed Mar. 22, 2013

WONDERFUL

MY REVIEW
Reviewed Mar. 14, 2012

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.

MY REVIEW
Reviewed Dec. 24, 2011

It is one of the best pineapple upside down cake that I have baked or eaten anywhere

MY REVIEW
Reviewed Dec. 11, 2011

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

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