Spiced Pineapple Upside-Down Cake Recipe
Cost per serving $0.92 view details
- Pineapple Layer:
- 2/3 Cup Butter, Sliced
- 1 Cup Packed Dark Brown Sugar
- 20 Oz Can Pineapple Slices, Drained
- 10 - 12 Maraschino Cherries, Drained (Small Jar)
- 1/2 Cup Pecans or Walnuts, Chopped
- Cake Layer:
- 6 Tbs. Butter, Softened
- 1 1/2 Cups Granulated Sugar
- 2 Large Eggs
- 1 Tsp Vanilla Extract
- 2 Cups All Purpose Flour
- 2 Tsp. Baking Powder
- 2 Tsp. Baking Soda
- 1/2 Tsp. Salt
- 1/2 Tsp. Ground Cinnamon
- 1/2 Tsp. Ground Nutmeg
- 1 Cup Buttermilk
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.
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.
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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|Amount Per Serving||%DV|
|Serving Size 174g|
|Recipe makes 12 servings|
|Calories from Fat 167||35%|
|Total Fat 19.02g||24%|
|Saturated Fat 10.71g||43%|
|Trans Fat 0.0g|
|Total Carbs 73.05g||19%|
|Dietary Fiber 1.4g||5%|