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Pineapple Upside-Down Cake

Pineapple Upside-Down Cake Recipe

  • 113 g/4 oz/8 tablespoons/1 stick unsalted butter or margarine
  • 227 g/8 oz.1 cup dark brown sugar
  • 6 slices canned pineapple in heavy syrup, drained
  • 6 Maraschino cherries (Yes, the nasty kind from a jar—but just this once.)
  • 21 g/¾ oz/¼ cup pecans, chopped
  • 43 g/1 ½ oz/3 tablespoons pineapple juice
  • 135 g/4 ¾ oz/1 cup all purpose flour
  • 3 g/ 1/8 oz/1 teaspoon baking powder
  • 2 g/<1/8 oz/¼ teaspoon salt
  • 150 g/5 ¼ oz/3 large eggs
  • 71 g/2 ½ oz/5 tablespoons pineapple juice
  • Digital scale
  • Dry measuring cups
  • Measuring spoons
  • Chef’s knife
  • Cutting board
  • 10-inch cast-iron skillet (Yes, it really has to be a cast-iron skillet. If you don’t have one, get one—nothing else will do the job.)
  • Wooden spoon
  • Food processor
  • 2 large mixing bowls
  • Whisk
  • Rubber or silicone spatula
  • Instant-read thermometer or toothpick
  • Oven mitt
  • Serving platter
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 362kcal (18%)
Total Fat 15g (24%)
Saturated Fat 8g (40%)
Cholesterol 110mg (37%)
Total Carbohydrate 53g
Dietary Fiber 2g
Sugars 37g
Protein 5g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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