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We’re in the “Pineapple” Upside Down Place Now

A simple cake recipe for these uncertain times and empty pantries.

Yields 8-10 servings



  • 3/4 Cup brown sugar (light or dark)
  • 1/4 Cup unsalted butter
  • Pinch kosher salt
  • 2 Tbsp pineapple juice (or lemon juice)
  • 2 Tbsp rum
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1 cup chopped or sliced pineapple (fresh or canned or frozen)


  • 2 Cups all purpose flour
  • 1/2 tsp kosher salt
  • 1 Tbsp baking powder
  • 1/4 tsp baking soda
  • 3/4 Cup granulated sugar
  • 2 eggs
  • 3/4 Cup buttermilk
  • 1/2 Cup canola oil
  • 1/4 Cup pineapple juice or lemon juice
  • 2 tsp vanilla extract


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In the base of a 10” cast iron skillet place all sauce ingredients but the pineapple. Bring to a simmer over medium heat. Remove from heat and arrange pineapple in the sauce.
  3. In a large bowl whisk together flour, salt, baking soda, and baking powder for cake. Set aside.
  4. In a separate bowl whisk together eggs, sugar, oil, buttermilk, pineapple juice, and vanilla until smooth.
  5. Add the dry mixture to the wet and whisk until smooth.
  6. Slowly pour the cake batter into the pan taking care not the move the pineapple too much.
  7. Bake until cooked through. Approximately 45 minutes.
  8. Remove from oven and carefully invert onto a plate.
  9. Cool slightly and serve. I topped mine with a little fresh whipped cream.
  10. Enjoy!


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