Wednesday, May 30, 2012

Pineapple Upside Down Cake

Do you ever find that one special recipe that is just so darn good you wanna call your mom up and thank her for teaching you how to use an oven?  And in the same breath reach through the phone and smack her all at the same time because now that you KNOW how to bake the best cake like EVER, your butt continues to grow because you can not work-out hard enough to stop the effects of a slowing metabolism (due to age...not that I'm old) and your lack of self-control to NOT eat half of the cake with a fork straight out of the skillet you cooked it in?


Well then, you haven't made this cake yet.

This cake is the perfect blend of spicy and sweet...and its totally healthy too. 

It has pineapples in it!  How can that not be healthy? 

Don't ruin it for me...were gonna call it healthy and leave it at that, Em' Kay Pumpkin?

Em' Kay!

This is by far the BEST pineapple upside down cake recipe that I have ever come across. 

My husband asks for it every year for his birthday...and then at least once a month for the next 6 months after his birthday because the half eaten one cake isn't enough for him.

Yup, its just THAT good!

So forget that bikini season is just around the corner, go work-out super hard this week and then bake yourself this cake.

I promise that you won't be dissappointed.

Oh, and mom, don't answer the phone when I call you.  I'm just sayin :)

Skillet Pineapple Upside Down Cake

by Angi McCarthy (adapted from Taste of Home)
Keywords: pineapple cake

  • 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 eggs
  • 1-1/2 teaspoons 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
In a saucepan, melt 2/3 cup of butter; stir in brown sugar. Spread in the bottom of an ungreased heavy 12-in skillet or a 13-in. x 9-in. 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.

In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg; add alternately to batter with buttermilk, beating well after each addition.

Carefully pour over the pineapple. Bake at 350° for 40 minutes in an iron skillet skillet (50-60 minutes for baking pan) or until a toothpick inserted near the center comes out clean. Immediately invert onto a serving platter. Serve warm with a huge scoop of vanilla ice cream!
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So what is the ONE recipe that you can not seem to make enough of?  I'd love to try it out!


  1. I haven't had Pineapple Upside Down Cake in forever. I can't wait to try this recipe. Thanks for sharing. I think the one recipe that my family can't live without is my go-to Chocolate Chip Cookies that I make pretty much twice a month now and would be more if I din't have other things to do. Simple recipe, but they love it!!! Glad I found your blog over at Something Swanky Link Party. Definitely following now.

    1. Hi! Thank you so much for following me :) I hope that you enjoy the Pineapple Upside Down Cake as much as we do! Its one of those recipes that we just can't get enough of it seems.

      Take care!


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