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A freshly baked Upside-Down Candied Pecan Pineapple Cake served on a round tray, displaying a glossy topping of caramelized pineapple rings, cherries, and glazed pecans.

Upside Down Candied Pecan Pineapple Cake

A decadent upside-down cake featuring a rich candied pecan and brown sugar glaze, pineapple slices, and yellow cake.
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Ingredients
  

  • Cake mix yellow, prepared (doubled)
  • 1/4 cup butter
  • 1.5 cups brown sugar
  • 2 cups pecans
  • Pineapple slices
  • Maraschino cherries

Instructions
 

  • Heat oven @ 325°F.
  • Prepare cake mix (doubled) and set aside.
  • Add 1/4 cup butter and 1.5 cups brown sugar to a cast iron pan and melt on medium heat.
  • Stir in 2 cups of pecans, stirring constantly for about 4 minutes until it bubbles and sticks together, then turn off heat.
  • Add pineapple slices and maraschino cherries.
  • Pour prepared cake mix into the pan.
  • Cook for about 37-44 minutes, until the center is cooked through.
  • Remove from oven, let stand for 5 minutes, slide a knife around outer edges, and flip onto a round cookie sheet.

Notes

Make sure to double the cake mix to properly fill the skillet and balance the rich topping.
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