Stove Top Pineapple Upside-Down Cake
A quick, sweet stove‑top treat with caramelized pineapple, nuts, and cherries atop a buttery cake—perfect for a cozy dessert or a last-minute party dessert.
Ingredients
Instructions
- In a nonstick frying pan, melt 2/3 stick margarine or butter over low heat.
- Arrange pineapple slices on the bottom, using pecan or walnut halves to fill spaces.
- Place one cherry in each pineapple hole and scatter brown sugar over the pineapple and nuts.
- Add cake mix prepared according to the box directions, substituting pineapple juice for some of the water required.
- Cover and cook for 25 minutes or until a cake tester or knife comes out clean when inserted.
- Let the cake cool.
- Invert onto a cake plate or server.
Tips & Substitutions
For a richer flavor, consider using brown butter instead of regular margarine or butter. If you don't have pecans or walnuts, you can substitute with sliced almonds or even coconut for a tropical twist. To enhance the cake's sweetness, drizzle some honey or maple syrup over the pineapple before adding the cake batter. Always check the cake for doneness with a toothpick.
Serving Suggestions
Serve the cake warm or at room temperature, garnished with whipped cream or a dusting of powdered sugar. It pairs beautifully with a side of fresh fruit or a scoop of Wild Violet Jam to add a touch of floral sweetness. This cake also makes a delightful dessert after a meal of grilled marinated steak.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 4 days. To reheat, place a slice in the microwave for 20-30 seconds or warm it on a skillet over low heat for a few minutes, ensuring it doesn't dry out. Consider serving it with a scoop of vanilla ice cream for extra indulgence.
Nutrition & Diet Analysis (per serving)
Each serving of Stove Top Pineapple Upside-Down Cake contains roughly 1104 calories, with 11g protein, 52g carbohydrates, and 101g fat. It is an excellent source of dietary fiber (38% of the Daily Value) and protein (21% of the Daily Value), and a good source of iron and potassium. It also contributes 11g of dietary fiber toward your daily target.
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 absolutely use fresh pineapple for a more vibrant flavor. Just slice it into rings and ensure it is well-drained after grilling or sautéing to avoid excess moisture in the cake.
What can I substitute for brown sugar?
If you don't have brown sugar, you can use white sugar combined with a tablespoon of molasses for each cup needed. Alternatively, coconut sugar can provide a similar flavor profile with a lower glycemic index.
How do I know when the cake is done cooking?
The cake is done when a toothpick inserted into the center comes out clean or with only a few crumbs attached. Keep an eye on it during the last few minutes of cooking to avoid overbaking.
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).