Spiced Pineapple Upside-Down Cake Recipe

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1 vote | 11187 views

I prefer to bake this delicious cake in my 12-inch cast iron skillet. Then flip it out onto a large serving platter.

Prep time:
Cook time:
Servings: 12


Cost per serving $0.92 view details


Pineapple Layer:
In a 12 inch cast iron skillet, melt 2/3 cup of butter; stir in brown sugar.
Cook on medium heat until sugar is melted and bubbly.
Arrange pineapple in a single layer over sugar mixture; place a cherry in the center of each slice. Sprinkle with pecans and set aside.
Cake Layer:
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 cake patter over the pineapple; spreading gently with large spoon/spatula to cover pineapple layer.
Bake at 350° for 25 - 40 minutes or until a toothpick inserted near the center comes out clean.
Immediately invert onto a serving platter. Serve warm.
Cook's Tip:
You can easily use boxed yellow cake mix in place of homemade. Just follow mixing instructions on box, adding the cinnamon and nutmeg to the batter.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 174g
Recipe makes 12 servings
Calories 471  
Calories from Fat 167 35%
Total Fat 19.02g 24%
Saturated Fat 10.71g 43%
Trans Fat 0.0g  
Cholesterol 78mg 26%
Sodium 669mg 28%
Potassium 161mg 5%
Total Carbs 73.05g 19%
Dietary Fiber 1.4g 5%
Sugars 54.76g 37%
Protein 4.48g 7%



  • judee
    April 27, 2015
    Wow! Does that cake ever look good!
    1 reply
    • Robyn Savoie
      April 28, 2015
      Thank you! I strongly suggest making the cake from scratch for the best result. The cake is more moist and tender than store bought mix.

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