Pineapple Upside Down Cake

BUNNY'S WARM OVEN(6)
Janice Melo: "This cake was very good, I made it in a square pa…" Read More
12Ingredients
70Minutes
330Calories

Ingredients

US|METRIC
  • 20 ounces pineapple slices (in their own juice)
  • 1/4 cup pecan halves (or pieces)
  • 1 2/3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • 1 stick butter (plus 4 Tablespoons butter room temperature)
  • 1 cup white sugar
  • 2 large eggs (room temperature)
  • 1/2 cup dark brown sugar
  • 7 maraschino cherries
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    NutritionView More

    330Calories
    Sodium15% DV370mg
    Fat23% DV15g
    Protein8% DV4g
    Carbs16% DV48g
    Fiber4% DV1g
    Calories330Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol65mg22%
    Sodium370mg15%
    Potassium135mg4%
    Protein4g8%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate48g16%
    Dietary Fiber1g4%
    Sugars33g66%
    Vitamin A10%
    Vitamin C40%
    Calcium10%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(6)

    Janice Melo 2 months ago
    This cake was very good, I made it in a square pan came out beautiful
    Susan C. 3 months ago
    Delicious! Made once with nuts and then once without. Great both ways!
    Rita R. 10 months ago
    Delicious… I swapped out coconut oil for the butter… Super yummy and moist!
    Liliana R. a year ago
    Good recipe. My only confusion was how long to leave the skillet on low heat during several of the steps.
    Sharon Sparks 2 years ago
    Really enjoyed baking this cake… It was so delicious. Will definitely make it again. I did not change a thing.
    Phyllis B. 4 years ago
    Nice recipe using a cast iron skillet to get more caramelization. I would definitely make this again.

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