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Good Old-Fashioned Pineapple Upside-Down Cake


You'll love the combination of rich buttery cake and caramelized pineapples in this classic dessert. It's traditionally made in a cast-iron skillet, but you can substitute a 9- or 10-inch cake pan in a pinch.




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How would you rate this recipe?
  • vpsnohomish
    18 FEB, 2019
    My all time favorite cake is upside down pineapple. I’ve tried many recipes, this is definitely my favorite. I’m a lazy baker, I loved the simplicity of it. Quick to make and an easy recipe to follow. Thank you Martha
  • mda2162000
    5 SEP, 2017
    Absolutely delicious! The pineapple combined with the lemon juice made a delicious summer dessert. However, a few changes: I used lemon juice and lemon zestinstead of lime, and next time I make this cake I´m going to triplicate the quantities of the cake to make it taller. Instead of a skillet, I used a baking pan. Highly recommended...loved this!
    • luisat31
      19 JAN, 2019
      I used coconut oil instead of veg oil, mango juice instead of lime, and skipped the nuts. It didn’t rise as much as I would have liked, but it tasted good.
  • GirlyGuru
    9 NOV, 2018
    I am typing this as I eat this warm, tangy delicious cake. Please, please use the lime and lime juice as it adds a special added depth to the flavor. Now, all I’m missing is a nice scoop of vanilla bean ice cream. It was also very simple and quick. I had all the ingredients on hand!
  • Linda727
    17 FEB, 2015
    The cake was heavy, doughy, and flat. The taste of the cake was good-I also used only 1/2 of the lime zest. The pineapple butter and brown sugar was way too oily and sweet. I may try this recipe again using cake flour and much less brown sugar and butter.
    • ALR5690289DW
      29 FEB, 2016
      you sound like one of them people that would complain if hung with new rope put salt instead oh sugar next time
  • amysueg
    24 AUG, 2015
    I made this last night using Bob's Red Mill gluten-free-1-to-1-baking-flour since one in our party is gluten free. It was absolutely marvelous and totally delish. Didn't have a fresh lime (only fresh lime juice), so omitted the rind. Still tangy and sweet and caramelized yumminess.
  • Laura LaFountain-Teeple
    28 FEB, 2014
    I made this and loved it. I did not have pecans so none were added. I did not have any limes or lime juice, so I just used 1 teaspoon lemon juice instead. I used a cast iron frying pan and baked it in my wood cook stove. It turned out fabulous! Next time I would add more brown sugar to make the bottom more gooey, and after seeing the comments about the lime, I will stick with lemon juice. Thanks for the great recipe!
  • maj711
    13 SEP, 2013
    I made this cake to surprise my wife. I followed the recipe however I added raisins with the pineapples. Let me tell you it was perfect. She loved it, and I will make it time and time again for her. Thanks Martha for recipe.
  • Alison 1derland Cakes
    16 MAR, 2013
    Not horrible, not great. Like other commenters, I didn't care for the lime zest, and I used pineapple rather than lime juice so the lime was not particularly prominent, just unappealing. The cake was moist enough, but the caramel was quite light in the middle of the pan. I don't think as written the cake would be moist and the sugar would be caramelized enough at the same time. Time to try another recipe.
  • tachi1
    30 JAN, 2013
    Not a keeper for me. I didn't find that the cake was as moist as I would have liked and the lime accents were a bit intrusive. First time I've used a cast iron pan for pineapple upside down cake, and I like the look it gives the topping. Recipe should have specified pan size, though. I wasn't sure which one to use.
  • cyberdeb99
    27 MAY, 2012
    I baked this cake a while ago, & liked it so much that I put it in my Ipad in "My Recipe Book" app, something went wrong & I lost all of my recipes. What a nightmare! I just spent the whole day looking for this recipe again. Thank god I found it again! It is definetely a keeper!

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