Pecan Pineapple Upside-Down Cake

Pecan Pineapple Upside-Down Cake
Photo by Scott Phillips


  • 2 large eggs, at room temperature
  • Six to eight ¼-inch-thick fresh pineapple rings
  • 1 tsp. baking powder
  • ½ cup plus 2 Tbs. buttermilk
  • 5-½ oz. (1-¼ cups) cake flour
  • 7 oz. (14 Tbs.) unsalted butter at room temperature; more for the pan
  • ¼ to 1/3 cup pecan halves
  • + 7 more ingredients
    • ½ tsp. freshly grated nutmeg
    • ½ cup plus 2 Tbs. packed light or dark brown sugar
    • ¼ tsp. baking soda
    • 1 tsp. pure vanilla extract
    • ¼ tsp. kosher salt
    • ½ cup lightly toasted pecan pieces
    • 1 cup granulated sugar

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 10x2-inch round cake pan or 10-inch cast-iron skillet. Combine 6 Tbs. of the butter with the brown sugar in a small saucepan and cook over medium heat, whisking until the butter is melted, the sugar is dissolved, and ...

View full recipe at Fine Cooking


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