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Candied walnut pineapple upside-down cake on a rustic plate, with golden pineapple rings, maraschino cherries, and a rich, crunchy brown sugar topping.

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour

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.