Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Jamaican Spiced Upside-Down Cake Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Photo: Romulo Yanes Prep Time: 20 mins Total Time: 1 hrs 20 mins Servings: 9 Playful, surprising, and utterly irresistible -- upside-down sweets never fail to wow family and friends. Ingredients 9 tablespoons unsalted butter, divided 1 ½ cups packed dark-brown sugar, divided 1 pineapple, peeled, cored, and cut into ⅛-by-4 ¾-inch slices 1 can (13.5 ounces) coconut milk 3 large eggs, lightly beaten 1 tablespoon grated lime zest plus 2 tablespoons juice 2 teaspoons pure vanilla extract 3 cups all-purpose flour (spooned and leveled) 1 tablespoon baking powder 2 teaspoons ground allspice 1 teaspoon fine salt Directions Preheat oven to 350 degrees. Melt 5 tablespoons butter and add to a 9-inch square baking pan, tilting to coat bottom and sides. Sprinkle with 1/2 cup sugar and arrange pineapple slices in 2 slightly overlapping rows. In a large microwave-safe bowl, microwave coconut milk and remaining 4 tablespoons butter in 20-second increments until butter is melted but not hot. Whisk remaining cup sugar to remove lumps, then add to bowl. Whisk in eggs, lime zest and juice, and vanilla. Whisk together flour, baking powder, allspice, and salt. Add flour mixture to coconut milk mixture in 3 additions, whisking until smooth. Pour batter over pineapple and spread in an even layer. Tap pan on counter to remove any air bubbles. Bake until cake is golden brown and a toothpick inserted into center comes out clean, 1 hour. Let cool on a wire rack, 1 hour. Run a knife around edges before inverting onto a platter. Serve warm. Rate it Print