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SPICED PINEAPPLE UPSIDE-DOWN CAKE

Lets Bake Pineapple Fam!

 

 

The Pineapple Upside-Down Cake traces its origins hundreds of years back when cooking cast-iron skillets over an open flame was the norm.  Fruits, a wildly available source of sweetness when sugar was a rare commodity, were placed at the bottom then coated in batter to create a caramelized fruit topped cake when cooked and flipped. This tradition continued with the onset of the convection oven and with the invention of the canned sliced pineapple by Dole, the pineapple upside-down cake as we know it was born.


A timeless and ever tasty tropical treat, its mixture of sweet tangy pineapple with its caramelized buttery flavour profile is one of our favorite, seasonally universal sweet treats that can be appropriately enjoyed year round. However, that’s not to say we can’t make it even MORE in-line with the flavours for the holiday season. With the addition of some classic christmas spices, and pecans for good measure, you can easily turn a traditional cake into your new pineapple topped christmas obsession.


Sounds like the perfect pairing for you? Then continue reading for the full recipe for our SPICED Pineapple Upside-Down Cake!


How To Make Spiced Pineapple Upside-Down Cake:

    Ingredients

  • 1-1/3 cups butter, softened, divided
  • 1 cup packed brown sugar
  • 1 can (20 ounces) pineapple slices, drained
  • 10 to 12 maraschino cherries
  • 1/2 cup chopped pecans
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup buttermilk

  Instructions

  1. In a pan, melt 2/3 cups butter with brown sugar. Spread in the bottom of an ungreased 12-in. ovenproof skillet or an apropriate sized baking pan. Arrange pineapple in a single layer over sugar mixture; place a cherry in the center of each slice. Sprinkle with pecans and set aside.
  2. In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg; add alternately to batter with buttermilk, beating well after each addition.
  3. Carefully pour over the pineapple. Bake at 350° until a toothpick inserted in the center comes out clean, about 40 minutes for skillet, 50-60 minutes for baking pan. Immediately invert onto a serving platter. Serve warm.

 

Hungry for more pineapple in your life? Check out these sweet digs!



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