Upside-Down Pineapple-Spice Cake Recipe

Name: Upside-Down Pineapple-Spice Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons stick margarine; 1/3 cup orange juice; 1/4 cup packed brown sugar; 7 (1/2-inch) slices fresh pineapple; 1/4 cup stick margarine, softened; 1/2 cup granulated sugar; 1/4 cup honey; 1 large egg; 1 1/4 cups sifted cake flour; 1 1/2 teaspoons ground cinnamon; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg; 1/4 cup skim milk; 2 teaspoons grated orange rind; 1 1/4 teaspoons vanilla extract

Servings: persons

4 teaspoons stick margarine
1/3 cup orange juice
1/4 cup packed brown sugar
7 (1/2-inch) slices fresh pineapple
1/4 cup stick margarine, softened
1/2 cup granulated sugar
1/4 cup honey
1 large egg
1 1/4 cups sifted cake flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 cup skim milk
2 teaspoons grated orange rind
1 1/4 teaspoons vanilla extract

1
Preheat oven to 350u00b0.
2
Melt 4 teaspoons margarine in a 10-inch cast-iron or heavy skillet. Add orange juice and brown sugar; bring to a boil, stirring constantly. Remove from heat. Arrange pineapple slices in a single layer over brown sugar mixture; set aside.
3
Beat 1/4 cup margarine, granulated sugar, honey, and egg at medium speed of a mixer until thick and fluffy. Combine flour and next 5 ingredients (flour through nutmeg) in a bowl. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture; beat well after each addition. Stir in rind and vanilla. Pour batter over pineapple slices.
4
Bake cake at 350u00b0 for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula. Invert onto a cake plate, and cut into wedges. Serve warm.

481

kcal

Calories

Fat

108

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
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 17 ingredients. The key ingredients include: 4 teaspoons stick margarine, 1/3 cup orange juice, 1/4 cup packed brown sugar, 7 (1/2-inch) slices fresh pineapple, and more.

Yes, Upside-Down Pineapple-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!

Upside-Down Pineapple-Spice Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions