Mammaw'S Pineapple Upside-Down Cake
A classic pineapple upside-down cake featuring caramelized brown sugar, sweet pineapple slices, cherries, and nuts, perfect for family gatherings or special occasions.
Ingredients
Instructions
- Combine melted margarine and brown sugar and pour into a 9 x 12-inch cake pan.
- Arrange pineapple slices, cherries, and nuts on top of the sugar mixture.
- Prepare yellow cake mix according to the box instructions.
- Pour the cake batter over the pineapple and toppings, filling the pan two-thirds full.
- Bake at 350°F (175°C) for 50 to 60 minutes.
- Let stand in the pan for 5 minutes, then invert onto a serving plate.
- Serve warm, optionally with whipped topping.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. You can substitute the yellow cake mix with a homemade cake batter for a fresher taste. If you prefer a healthier option, try using a whole wheat cake mix. Ensure the pineapple slices are well-drained to prevent excess moisture in the cake. This cake pairs beautifully with Cecilia'S Cranberry Salad for a delightful contrast.
Serving Suggestions
Serve the cake warm for the best texture, optionally topped with whipped topping or vanilla ice cream for added richness. It makes a wonderful dessert after a hearty meal, such as Grandma Kohn'S Chili Sauce. Fresh fruit or a light salad can also complement the sweetness of the cake beautifully.
Storage & Reheating
To store leftovers, cover the cake with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 15-20 seconds or warm in the oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mammaw'S Pineapple Upside-Down Cake contains roughly 196 calories, with 0g protein, 9g carbohydrates, and 18g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just make sure to slice it evenly and remove any excess moisture to avoid sogginess. Fresh pineapple will provide a vibrant flavor, enhancing the cake's overall taste.
What can I do if the cake sticks to the pan?
If the cake sticks, ensure you have greased the pan well with margarine or butter before pouring in the sugar mixture. If it does stick, run a knife around the edges and gently shake the pan to release the cake.
How can I make this recipe vegan?
To make a vegan pineapple upside-down cake, replace margarine with a plant-based butter alternative and use a vegan yellow cake mix or make your own using flour, sugar, baking powder, and plant-based milk. This way, you can enjoy a delicious vegan dessert!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).