Pineapple Upside Down Cake!

I was doing a search today to find some recipes that are good for cookouts and barbecues, especially with the holiday season coming up. I ended up somehow being subscribed to a cooking newsletter that had all sorts of recipes on there. Bored at work, I started looking through the cake recipes and found a pineapple upside down cake. I’ve never had one nor tried to make one, so this was intriguing. This recipe is actually my grandmother’s pineapple upside down cake recipe, with a few added touches of my own. Here’s what you’ll need:

1 box of yellow cake mix (mix as instructed)
1/3 cup of butter
1/3 cup of brown sugar
20 oz. can of sliced pineapple
1/4 teaspoon vanilla extract
Pecan halves

Super simple ingredient list!


First, you need to melt your sugar and your butter in a sauce pan. It makes a caramel type glaze that you will layer the bottom of your pan with.


Then, you’ll start assembling your cake. Mix up the cake batter per instructions on the back of the box. Then, layer the bottom with your caramel sugar glaze, and start placing your pineapple slices all along the bottom. If you can’t get them to all fit, you can cut them up to help make them fit. Then, put pecan halves in the middle of each pineapple ring and I put them all in between as well (to make it more fun). Then pour over your cake batter and you are ready to bake!

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Bake at 350 degrees for about 25-30 minutes depending on your oven. Make sure you poke the center to make sure it’s baked all the way through. Let cool in the pan for 10 minutes, then flip over on the cooling rack and let cool completely.


Make sure when you cut into it you get the full pineapple and you are ready to enjoy!


Overall, it was pretty delicious. It definitely could have used some more of that glaze and maybe a sauce or whipped cream or something to really tie the whole dish together. Overall, it tasted like delicious gooey goodness and I was pretty happy that all of my pineapples stuck to the bottom of the cake and not the pan! There are other recipes where you can make the batter from scratch and I wonder if it would help keep the cake moist vs. a dryer cake. Overall, really happy with the way it turned out and I can’t wait to keep experimenting!


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