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Spiced Pineapple Upside-Down Cake

I often bake this beautiful cake in my large cast-iron skillet and turn it out onto a pizza pan. —Jennifer Sergesketter, Newburgh, Indiana
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    12 servings


  • 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 large eggs, room temperature
  • 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


  • In a saucepan, melt 2/3 cup butter; stir in brown sugar. Spread in the bottom of an ungreased heavy 12-in. ovenproof skillet or a 13x9-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° until a toothpick inserted in the center comes out clean, about 40 minutes for skillet, 50-60 minutes for baking pan. Immediately invert onto a serving platter. Serve warm.
Nutrition Facts
1 piece: 509 calories, 25g fat (13g saturated fat), 91mg cholesterol, 467mg sodium, 69g carbohydrate (52g sugars, 2g fiber), 5g protein.
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Average Rating:
  • Melonie
    Jun 3, 2020

    Taste So delicious!! I left out pecans because of allergies. My only problem was that the cake was so "tender". It was so moist (?) that it was almost falling apart. Not sure how to fix that. I will definitely make again though! Super tasty!

  • LaSonia
    Mar 22, 2020

    Absolutely delicious!! I used pineapple tidbits, toasted the pecans before adding them, and made the cake in a Bundt pan. This is the only pineapple upside down cake I’ll ever make now!

  • LoveCharlotte
    Dec 22, 2019

    This cake is excellent. I used almonds instead of pecans and pumpkin pie spice instead of cinnamon and nutmeg. Once flipped, the cake is very impressive. Delicious and a show stopper. I will definetly make this again and again.

  • Carol
    Nov 6, 2019

    Very good.

  • CarolHoltsclaw
    Apr 19, 2019

    The topping was very tasty but the cake part itself was disappointing.

  • tiffanykorn
    May 27, 2018

    Never made a pineapple upside down cake but this was hands down delicious! Added to my personal recipe collection.

  • dnaleri
    Aug 23, 2017

    This was very good. I left the nutmeg out.

  • 2124arizona
    Jul 12, 2017

    We love this cake!! It's the best upside down cake I have ever tasted!!

  • negro
    Jan 30, 2016

    Hubby loved it! I did 9x13 cooked in 50 minutes

  • delowenstein
    Nov 1, 2014

    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