nutritional information

Per Slice:

  • Calories: 441
  • Protein: 6 g
  • Total Fat: 10 g
  • Saturated Fat: 3 g
  • Carbohydrates: 85 g
  • Cholesterol: 61 mg
  • Sodium: 595 mg
  • Fiber: 3 g
  • Sugar: 56 g

Pineapple Upside-Down Spice Cake

Pineapple Upside-Down Spice Cake

Serves 8

This moist spice cake is a great alternative to the butter-laden upside-down cakes of yesteryear.
  • 2 Tbs. butter
  • ½ cup packed light brown sugar
  • 1 20-oz. can juice-packed sliced pineapple rings, drained, ¼ cup juice reserved
  • ¾ cup dried cranberries, divided
  • 2 large eggs
  • ¾ cup packed light brown sugar
  • ½ cup unsweetened apple butter
  • ½ cup low-fat buttermilk
  • 3 Tbs. vegetable oil
  • 1 tsp. vanilla extract
  • 2 cups unbleached all-purpose flour
  • 1½ tsp. baking soda
  • 1½ tsp. ground cinnamon
  • 1 tsp. salt
  • ½ tsp. ground cloves
  • ½ tsp. ground allspice

1. Preheat oven to 350°F. Coat 12-inch cast iron skillet with cooking spray.

2. To make Topping: Melt butter in skillet, add sugar, and cook 2 minutes, or until sugar is bubbly, stirring constantly. Stir in reserved pineapple juice.

3. Arrange pineapple rings on bottom of skillet, and place 2 dried cranberries in center of each ring.

4. To make Batter: Whisk together eggs, brown sugar, apple butter, buttermilk, oil, and vanilla in bowl. Whisk together flour, baking soda, cinnamon, salt, cloves, and allspice in separate bowl. Fold dry ingredients into wet ingredients, and stir in remaining dried cranberries.

5. Spread Batter in skillet, and bake 30 minutes, or until top is set and brown. Cool 10 minutes. Place large plate over skillet, and invert cake onto plate. Serve warm or at room temperature.

February 2009 p.37

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I made this cake last weekend, and it turned out extremely dry, and the topping seemed to need more brown sugar. The topping was absorbed into the cake and failed to yield the caramelized topping that appears in your photo and is typical of upside down cakes. I would appreciate any suggestions to help me achieve a better result next time.

Irene Fox - 2010-02-26 11:28:04

Irene, I have made 3 of these after the first was gone within a day. I did make a few changes in the next cakes. TOPPING: 3 Tbs. butter,3/4 c. brown sugar,I used organic canned cherries but when in season will opt for fresh. BATTER: 1 stick softened butter vs. apple butter, 1/4 c canola oil vs.3 Tbs. and I tossed in about 1/3 cup of the cherries into batter as well. Also did use a cast iron skillet. The spice is just right in this cake, and its become one of my families favorites. Give this a try.

Trish - 2010-03-12 20:30:19