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Pineapple Upside-Down Nutty Spice Cake Recipe

Pineapple Upside-Down Nutty Spice Cake

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (15)

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Average Rating:

Total Reviews: 15

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  • on December 13, 2011

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    This cake is awesome thanks Sonny

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  • on December 27, 2010

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    Made for Holiday dinner party, Was very easy to make but needed larger skillet, luckily I lined the bottom of oven so clean up was easy. Served warm with Vanilla icecream. will definitely make again

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  • on December 31, 2009

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    I agree with everyone that an 8" skillet is WAY to small. There was so much liquid that I did not flip.

    I will say that we heated it up and scooped out over vanilla ice cream and it was supper YUMMY! I will make again with a bigger skillet and more batter.

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  • on November 26, 2009

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    You must put the plate over the skillet before turning. and let it cool a bet before tunning. I add a little Rum after cooking the sugar and butter then add in the pineapple and WOW!!. I only bring the plate home and have a list of request. Sometimes messy is gooood.

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  • on June 29, 2009

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    I kicked this up a notch by grinding whole cloves for a fresh spiced cake touch plus toasted the walnuts first. Both really put it over the top the cake was moist spicy then cooked in an iron skillet w/that topping. What's not to love, I even added more topping to this recipe as was taking to a pot luck but didn't have any run over issues inthe oven using 8" skilled. The crowd LOVED IT taking to the 4th of July pot luck this weekend.

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  • on April 20, 2009

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    I just took this out of the oven and when I flipped it over, what a mess, sugary liquid everywhere. But beautiful presentation and yes use a bigger 10" skillet. Next time I will cut the pineapple juice to 1/2 cup and cut the spices a bit as well. I think even the butter in the bottom could be cut some as well. So far what I've tasted is good.

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  • on January 26, 2009

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    I wish I had read the reviews before making this recipe. I completely agree with Sandy in Tn. The 8" skillet is definitely too small and there is much too much liquid. It was a horrible sticky mess all over the oven and the cake did not cook properly. The top was burnt the inside a gooey mess.

    What a waste of good ingredients. Perhaps in a much bigger skillet it would have come good but the 8" skillet was defitely not the pan to use.

    Very disappointing.

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  • on January 15, 2009

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    Good, yes.
    Easy, yes
    Messy, completely. Make sure to place a tray under the skillet while baking becuase all the overpopulated sugar goop will come out.
    Keep looking for a recipe.

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  • on December 29, 2008

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    This pineapple upside down nutty spice cake has become a new family/holiday favorite! For years I have been sending my husband a fruitcake ( his favorite. This year we had to watch our pennies, so I saw this recipe on a Dear Food Network show and thought it may be a yummy substitute for him. I followed the recipe as written and used a cast-iron skillet. I had no problems with any of it! My husband loved it and so did every other fruit cake-loving family member. They also love pineapple upside down cake and said this was the best one they ever tasted. I was pleased with it's presentation and would definitely make it again; and probably will have to!

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  • on December 25, 2008

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    I followed the recipe to the "T". But when I saw how much liquid (yes, liquid was in the skillet, I knew right away that something was wrong. Six tablespoons of melted butter, 1/2 C. pineapple juice and 1 1/2 C. brown sugar - it was at least 1/2" of liquid. Maybe the "juice" should have been in the batter???? It was a waste of time and $$$. I'll go back to my old one, with no extra spice OR nuts. Thanks but no thanks. Sunny, please check to see if directions are correct.

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