Pineapple Upside-Down Cake

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Pineapple Upside-Down Cake

Pineapple Upside-Down Cake
Servings 8


  • 1 20 oz. 570 g can sliced pineapples in syrup
  • 1/4 cup butter
  • 2/3 cup packed brown sugar
  • 10 maraschino cherries
  • 1/4 cup chopped walnuts pecans, or nut of your choice
  • 1 16 oz 450 g package pound cake mix


  • Drain the pineapple, reserving the syrup (about 3/4 cup). Melt the butter in a 10 in (25 cm) cast iron skillet over medium heat. Stir in the brown sugar until just melted and remove from heat. Arrange the pineapple slices in the sugar mixture, placing a cherry in the center of each slice and sprinkling the chopped nuts in the remaining spaces. Prepare the cake according to the package directions, using the reserved pineapple syrup in place of milk or water. Pour the batter over the pineapple in the skillet and bake in a pre-heated 350F (180C) for 45 minutes, or until the cake tests done. Cool in the pan for 5 to 10 minutes, then invert onto a serving plate.

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