~ Pineapple Pecan Upside Down Cake ~

Cassie *


Another version of pineapple upside down cake. I love experimenting with different ingredients, by the addition of pecans, buttermilk and cinnamon. The cinnamon was subtle but gave the cake awesome flavor. What a moist little cake I ended up with!

Family tested and absolutely approved with seconds...lol

★★★★★ 1 vote
6 - 8
10 Min
45 Min


3/4 c
packed brown sugar
1/4 c
1 can(s)
drained pineapple rings - you will need at least 7 rings - reserve 1/4 cup juice
1/4 - 1/2 c
chopped pecans
7 - 8
maraschino cherries - drained
1 3/4 c
1 1/2 tsp
baking powder
1/2 tsp
1 tsp
1/2 c
butter, softened - unsalted
3/4 c
2 large
1 1/2 tsp
vanilla extract
1/4 c
each - buttermilk and pineapple juice


1In a 9 - 10 inch cast iron skillet, melt 1/4 cup butter over medium heat. Stir in the brown sugar until it's all wet with butter.

Place a pineapple ring in the center, then remaining rings evenly around center one. Place a cherry in the center of each ring. Fill in any bare spots with pecans.
2Preheat oven ton350 degree F.

In a medium bowl, beat 1/2 cup butter with the sugar until fluffy. Add eggs one at a time, beating well after each. Beat in the vanilla.
3Sift together, flour, salt baking powder and cinnamon.
4In a glass measuring cup, add the milk and pineapple juice.

Start beating in the flour mixture alternating with the milk/ pineapple mixture, until all is incorporated.

Carefully, spread batter evenly over pineapples. Place in preheated oven and bake for 45 minutes or until puck comes out clean.
5Cool for 10 minutes, then with a thin, sharp knife, run around the inside edge of cake. Invert onto a plate and remove skillet.
6Cool, slice and enjoy!!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Hashtags: #easy, #pineapple, #pecans, #cake