Pineapple Upside Down Cake

One of my favorite cakes is pineapple upside down cake. Not only are they delicious but they are also easy to make and look great. This recipe can be made in a cast iron skillet, in a 13″x9″ baking dish or as a layer cake with 2 layers, so it’s very versatile and makes a very moist cake. I generally make mine in a 13″x9″ baking pan so I will put those directions first and then the other recipes following so don’t let the long directions bother you – it’s not difficult to make and the flavor is well worth it. The coconut and pecans are not something you see in many pineapple upside down cake recipes but it really gives that little something extra to the cake!


  • 1 10 ounce jar maraschino cherries, drained
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/2 cup flaked coconut
  • 1/2 cup finely chopped pecans
  • 1 8 ounce can crushed pineapple, drained,
  •     juice reserved
  • 1 20 ounce can sliced pineapple, drained,
  •     juice reserved
  • 1 yellow cake mix


Preheat oven to 350 degrees. Melt butter in baking dish in oven and then sprinkle with brown sugar, then with coconut and then with pecans. Arrange pineapple rings over coconut and pecans. Place a maraschino cherry in the center of each ring and in any other open spots you want to make it look pretty.

Mix cake mix according to package directions, using the reserved pineapple juice instead of water. Cover pineapple rings with approximately 1/3 of the cake batter. Sprinkle the crushed pineapple over the cake batter and then pour remaining cake batter over the crushed pineapple.

Bake for 35 to 45 minutes until toothpick comes out clean and the center of cake looks set. Cool for 5 minutes and then invert onto serving platter. A cookie sheet covered with foil works well if you don’t have a serving platter the correct size.

Directions for cast iron skillet:

If made in a cast iron skillet you need to use a 12 inch skillet in order for it to be large enough. Follow the other directions as above.

Directions for 2 layer cake:

Place 1/2 of the butter, brown sugar, coconut and pecans in each pan. In one pan arrange the pineapple rings and cherries. In the other pan place the crushed pineapple over the coconut and pecans. Divide the cake batter between the two pans. Bake approximately 25 minutes. Cool 5 minutes and then invert the pan with the crushed pineapple onto a serving plate. Then carefully invert the pan with the pineapple rings on top of the first layer. Secure with a couple of toothpicks. Place the pan you removed the cake with the pineapple rings back over the top of the cake and the pineapple rings – this will keep the top of the cake from cracking while it cools.



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