Candied Walnut Pineapple Upside-Down Cake – A Sweet & Crunchy Twist on a Classic

If you think you’ve tasted every version of pineapple upside-down cake, let me stop you right there. This one’s different—and dare I say, better. We’re taking a retro classic and giving it the ultimate upgrade: candied walnuts. And trust me, they change everything.

This recipe is one part vintage charm, one part nutty indulgence, and all kinds of cozy. Whether you’re baking for the holidays, a church potluck, or just a sweet Sunday treat, this candied walnut pineapple upside-down cake is a showstopper.

Let’s break it down the best I can—I tend to wing it, but I promise, it’s worth trying.

🍰 Ingredients You’ll Need

Topping:

• 1/2 cup unsalted butter
• 1 cup dark brown sugar
• 1 1/2 cups chopped walnuts
• 7 pineapple rings (dried slightly on paper towels)
• 7 maraschino cherries (also patted dry)

Cake:

• 1 box yellow cake mix (Duncan Hines is my go-to)
• Ingredients listed on box (usually oil, eggs, water)

🍺 Step-by-Step Instructions

1. Preheat your oven to 325°F. Grab your cast iron skillet or a round 10-inch cake pan.
2. Make the candied walnut layer:
   • Melt the butter in the skillet over medium heat.
   • Add brown sugar and stir until combined.
   • Stir in chopped walnuts and cook, stirring constantly, for 8–10 minutes until the mixture thickens and begins to caramelize. The sugar may separate a bit—that’s a good thing! It gives that crunchy candy finish.
3. Assemble the fruit layer:
   • Remove the skillet from heat.
   • Arrange pineapple slices on top of the walnut mixture.
   • Place a cherry in the center of each ring.
4. Mix the cake batter as directed on the box. (Tip: Use pineapple juice in place of some of the water for extra flavor.)
5. Pour the batter gently over the fruit and nut mixture.
6. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
7. Flip and reveal:
   • Let the cake rest for 5–10 minutes.
   • Carefully invert it onto a pizza pan or serving platter. (A pizza pan fits perfectly!)

✨ Tips & Tricks

• Dry the fruit: Excess moisture from pineapples or cherries can ruin the topping. Pat them dry before placing.
• Cast iron is ideal: It holds heat beautifully and helps caramelize the sugar just right.
• Make it from scratch: If you want to skip the box mix, use your favorite yellow cake recipe instead.
• Serve warm with whipped cream or a scoop of vanilla ice cream.

🌟 Why This Cake Works

The candied walnuts give this cake an irresistible crunch and depth of flavor. Paired with the tangy pineapple and sweet cherries, every bite feels festive and nostalgic—like a warm memory from the holidays.

And the best part? It looks fancy, but it’s super simple. A few pantry staples, a little patience at the stove, and you’ve got yourself a dessert that turns heads.

Candied Walnut Pineapple Upside-Down Cake

This crunchy, buttery twist on the classic pineapple upside-down cake features candied walnuts and a rich brown sugar topping that steals the show.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Ingredients

  

• Topping:
• - 1/2 cup unsalted butter
• - 1 cup dark brown sugar
• - 1 1/2 cups chopped walnuts
• - 7 pineapple rings patted dry
• - 7 maraschino cherries patted dry
• Cake:
• - 1 box yellow cake mix
• - Water eggs, oil (per box instructions)

Instructions

 

• Preheat oven to 325°F.
• Melt butter in cast iron skillet. Stir in brown sugar and walnuts. Cook for 8–10 minutes, stirring constantly.
• Remove from heat. Arrange pineapple rings and cherries on top.
• Mix cake batter as directed. Pour over fruit/nut mixture.
• Bake 35–40 minutes or until toothpick comes out clean.
• Let rest 5–10 minutes. Invert onto pizza pan or platter. Serve warm.

Notes

- Swap some water for pineapple juice for extra flavor.
- Store leftovers covered at room temp for up to 2 days.