PineApple Upside Down Cake

Well, let me tell ya. I haven’t made a pineapple upside down cake in decades. Literally.

I recall my mother made them. I am more a frosting kinda girl, so I pretty much dropped it off my repertoire. Until.

Until I joined Justapinch and started seeing recipes in large doses, and saw this one, and just had to try it. And it was amazingly good.

So, now I found another recipe in Cook’s Illustrated, which calls for fresh pineapple and one of these days I’ll make it too, and let you know, if fresh is better than canned. For now, just weep over this, and bring out the whipped cream if you dare.

This recipe is Teresa Dilbert’s and can be found here. I reduced the sugar a bit, but that’s all.


  • 1 1/3 sticks of butter
  • 1 c brown sugar
  • 1 20 oz can pineapple slices
  • Maraschino cherries
  • 1/2 – 2/3 c chopped pecans
  • 1 1/3 sticks of butter
  • 3/4 c sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 c flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cinnamon
  • 1/2 nutmeg
  • 1 c buttermilk


  1. Using a cast iron skillet (12 inch), melt the first 1 1/3 c of butter. When melted add the brown sugar and stir until all melted in. Take off the heat.
  2. Place the pineapple slices around and one in the middle and then add a cherry in the center of each. Scatter the pecans around.
  3. In your mixer, place softened 1 1/3 sticks of butter and the white sugar. Cream until smooth. Add eggs one at a time and fully incorporate. Add the vanilla and mix in.
  4. Add together all the rest of the dry ingredients and whisk. Then add alternately to the mixer batter, the dry ingredients and the buttermilk.
  5. When mixed, using a spatula to push the batter into the skillet over the pineapple. Use a frosting off-set spatula to spread it around evenly. (Batter is fairly thick)
  6. Place in a 350° oven for 50-60 minutes or until a toothpick comes out dry.

Serves: 8

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