I prefer to bake this delicious cake in my 12-inch cast iron skillet. Then flip it out onto a large serving platter.
Ingredients
- Pineapple Layer:
- 2/3 Cup Butter, Sliced
- 1 Cup Packed Dark Brown Sugar
- 20 Oz Can Pineapple Slices, Drained
- 10 - 12 Maraschino Cherries, Drained (Small Jar)
- 1/2 Cup Pecans or Walnuts, Chopped
- Cake Layer:
- 6 Tbs. Butter, Softened
- 1 1/2 Cups Granulated Sugar
- 2 Large Eggs
- 1 Tsp Vanilla Extract
- 2 Cups All Purpose Flour
- 2 Tsp. Baking Powder
- 2 Tsp. Baking Soda
- 1/2 Tsp. Salt
- 1/2 Tsp. Ground Cinnamon
- 1/2 Tsp. Ground Nutmeg
- 1 Cup Buttermilk
Directions
Pineapple Layer:
1.
In a 12 inch cast iron skillet, melt 2/3 cup of butter; stir in brown sugar.
2.
Cook on medium heat until sugar is melted and bubbly.
3.
Arrange pineapple in a single layer over sugar mixture; place a cherry in the center of each slice. Sprinkle with pecans and set aside.
Cake Layer:
1.
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. Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg; add alternately to batter with buttermilk, beating well after each addition.
2.
Carefully pour cake patter over the pineapple; spreading gently with large spoon/spatula to cover pineapple layer.
3.
Bake at 350° for 25 - 40 minutes or until a toothpick inserted near the center comes out clean.
4.
Immediately invert onto a serving platter. Serve warm.
Cook's Tip:
1.
You can easily use boxed yellow cake mix in place of homemade. Just follow mixing instructions on box, adding the cinnamon and nutmeg to the batter.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 174g | |
Recipe makes 12 servings | |
Calories 471 | |
Calories from Fat 167 | 35% |
Total Fat 19.02g | 24% |
Saturated Fat 10.71g | 43% |
Trans Fat 0.0g | |
Cholesterol 78mg | 26% |
Sodium 669mg | 28% |
Potassium 161mg | 5% |
Total Carbs 73.05g | 19% |
Dietary Fiber 1.4g | 5% |
Sugars 54.76g | 37% |
Protein 4.48g | 7% |
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