Pineapple Up-Side Down Cake
A classic upside-down cake featuring caramelized pineapple slices atop a moist yellow cake, perfect for gatherings and showcasing tropical flavors with a rich, sweet finish.
Ingredients
Instructions
- Drain pineapple slices, saving the syrup.
- Stir together brown sugar and melted butter in the bottom of a 10-inch cast iron skillet.
- Arrange 7 pineapple slices in the syrup mixture in the skillet.
- Cut the remaining pineapple slices in half and arrange them around the sides of the skillet.
- Keep the skillet warm while preparing the cake mix according to the package directions.
- Spread the prepared cake batter on top of the pineapple in the skillet.
- Bake at 350°F (175°C) for about 50 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake stand for 5 minutes, then turn out onto a serving platter.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light brown sugar. If you don't have a cast iron skillet, any oven-safe pan will work. Ensure to grease the pan well to prevent sticking. You can also add chopped nuts or maraschino cherries on top before baking for added texture and flavor. For a twist, substitute the yellow cake mix with a spice cake mix for an interesting variation.
Serving Suggestions
Serve the pineapple upside-down cake warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It pairs beautifully with Mary'S Banana Cake for a delightful dessert spread. Fresh fruit or a light salad can complement the sweetness of the cake as a side dish.
Storage & Reheating
Store any leftover pineapple upside-down cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. To reheat, place a slice in the microwave for 10-15 seconds or in a warm oven until heated through, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Up-Side Down Cake contains roughly 233 calories, with 1g protein, 23g carbohydrates, and 16g 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 slices. Just ensure you cut them to the same thickness as the canned ones for even baking. You may need to adjust the syrup by adding a bit of sugar to mimic the sweetness of canned pineapple.
What should I do if the cake sticks to the skillet?
If the cake sticks, carefully run a knife around the edges to loosen it before inverting. Ensure to use enough butter when preparing the skillet and let it cool for a few minutes before attempting to turn it out to help prevent sticking.
Can I make this cake ahead of time?
Absolutely! You can make the cake a day in advance and store it covered at room temperature. Just reheat it gently in the oven before serving for the best texture and flavor.
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).