Not long ago I posted my recipe for Old Fashioned Pineapple Upside-Down Cake. Soon after, I started thinking, “I bet this cake would be delicious if I added chopped pecans to the buttery brown sugar/maraschino goodness”. So, last night that’s exactly what I did – and my neighbor Frank – The Dessertaholic – was the lucky recipient of my ‘experiment’.
Photo of my first version of ‘Old Fashioned Pineapple Upside-Down Cake’. https://myyellowfarmhouse.com/2014/01/25/old-fashioned-pineapple-upside-down-cake/
Old-Fashioned Pineapple Upside-Down Cake is easy to make, especially now that grocery stores sell small packages of cake mix. (Betty Crocker ‘Yellow Cupcake Mix’).
Of course, you can always use a regular-size cake mix – and a 10″ X 13″ pan. It’s a bit harder to flip the larger cake but it’s certainly doable. ++ If you prepare an ordinary-size caked mix, double the butter, brown sugar, pineapple, cherries & pecans.
Ingredients Oven at 350F 9′ x 9′ square or round cake pan
- 1 package Betty Crocker ‘Yellow Cupcake Mix’ — prepared according to directions.
- 1 (14 oz.) can pineapple CHUNKS – drain juice & reserve ++ I cut the chunks in half …. but that’s not necessary.
- 1/4 cup butter
- 1/2 cup packed brown sugar
- 8 Maraschino cherries, chopped
- 1/4 cup chopped pecans
Preheat oven to 350 (F). ++ Preheat right away – the butter is placed in the pan, then melted in the oven.
Prepare cake according to package directions BUT use the reserved pineapple juice instead of water. ++ Add water, if necessary, to the pineapple juice to equal the amount of water called for in the recipe.
Place 1/4 cup butter in an 9′ x 9′ square pan or 9′ x 9′ round pan. Place baking pan in oven for a short time to melt the butter. ++ Keep an eye on the butter – you don’t want to burn it!
Remove pan from oven. Stir in 1/2 cup packed brown sugar and spread the butter/brown sugar mixture in the bottom of the pan.
Sprinkle on chopped Maraschino cherries, then pecans and then pineapple chunks.
Pour prepared batter over cherries/pecans/pineapple chunks.
++Bake for 30 – 35+ minutes. ++ If you’re not sure cake is fully cooked, stick a sharp knife in the center to check for doneness. If any cake batter sticks to the knife, bake cake for a few minutes longer.
IMMEDIATELY invert pan onto a serving platter. If you wait to invert the pan, you may have a problem because, as the sugar/butter mixture begins to cool, it can stick to the pan.
I’m a firm believer that everything is better with whipped cream or ice cream, but it’s far from necessary since there’s so much flavor in Old-Fashioned Pineapple Upside-Down Cake. Enjoy!
6 thoughts on “Second Version – ‘Old-Fashioned Pineapple Upside-Down Cake’, Made with Pineapple Chunks, Cherries & Pecans”
Excellent – another dessert which is delicious with whipped cream !!
Pineapple upside down. I haven’t had one for a long time. I need to use those pineapple chunks in the basement. Thanks for sharing this =!
Hurray – John’s BACK !! We’ve missed you!! You made me smile about the pineapple chunks – my husband would sometimes come home (during the very few times that he shopped…) with the strangest forms of what I’d actually asked for. He’d just look at the photo, then ‘in the basket’.
A fellow blogger mentioned (on my page for the “Old-Fashioned- Old-Fashioned” Pineapple Upside Down Cake that she’d never seen a recipe which added the juice. I started doing that a while ago – it gives the cake a bit of that yummy pineapple taste. ; o )
I’m BAAACK! As you know, pineapple upside-down cake has a special place in my heart. Though I’ve made it using pineapple chunks, teaching me to pay closer attention to labels, I never added pecans. That sounds like a wonderful addition, Cecile. I’m going to try it next time, as well as using the juice in the cake batter.
Thanks ‘Ann’! I always call you ‘Ann’ but I’m not sure your name IS Ann!!
I’m sure I’m thinking of Ann Boleyn but your name could be Alice… or Andrea… or Allyson… or Aimee!
My goodness, what a lovely reworking of the classic dessert.