Pineapple Upside-Down Spice Cake Recipe

Name: Pineapple Upside-Down Spice Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. butter; 1/2 cup packed light brown sugar; 1 20-oz. can juice-packed sliced pineapple rings, drained, 1/4 cup juice reserved; 3/4 cup dried cranberries, divided; 2 large eggs; 3/4 cup packed light brown sugar; 1/2 cup unsweetened apple butter; 1/2 cup low-fat buttermilk; 3 Tbs. vegetable oil; 1 tsp. vanilla extract; 2 cups unbleached all-purpose flour; 1 1/2 tsp. baking soda; 1 1/2 tsp. ground cinnamon; 1 tsp. salt; 1/2 tsp. ground cloves; 1/2 tsp. ground allspice

Servings: persons

2 Tbs. butter
1/2 cup packed light brown sugar
1 20-oz. can juice-packed sliced pineapple rings, drained, 1/4 cup juice reserved
3/4 cup dried cranberries, divided
2 large eggs
3/4 cup packed light brown sugar
1/2 cup unsweetened apple butter
1/2 cup low-fat buttermilk
3 Tbs. vegetable oil
1 tsp. vanilla extract
2 cups unbleached all-purpose flour
1 1/2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. ground allspice

1
Preheat oven to 350F.
2
Coat 12-inch cast iron skillet with cooking spray.
3
To make Topping: Melt butter in skillet, add sugar, and cook 2 minutes, or until sugar is bubbly, stirring constantly.
4
Stir in reserved pineapple juice.
5
Arrange pineapple rings on bottom of skillet, and place 2 dried cranberries in center of each ring.
6
To make Batter: Whisk together eggs, brown sugar, apple butter, buttermilk, oil, and vanilla in bowl.
7
Whisk together flour, baking soda, cinnamon, salt, cloves, and allspice in separate bowl.
8
Fold dry ingredients into wet ingredients, and stir in remaining dried cranberries.
9
Spread Batter in skillet, and bake 30 minutes, or until top is set and brown.
10
Cool 10 minutes.
11
Place large plate over skillet, and invert cake onto plate.
12
Serve warm or at room temperature.

2000

kcal

Calories

167

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 Tbs. butter, 1/2 cup packed light brown sugar, 1 20-oz. can juice-packed sliced pineapple rings, drained, 1/4 cup juice reserved, 3/4 cup dried cranberries, divided, and more.

Yes, Pineapple Upside-Down Spice Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pineapple Upside-Down Spice Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions