Best 6 Nickeys Pineapple Upside Down Cake Recipes

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Indulge your sweet cravings with Nickey's Pineapple Upside-Down Cake, a classic dessert that combines the tropical flavors of pineapple with a moist, golden cake. This delectable treat features a layer of caramelized pineapple slices topped with a tender cake batter, resulting in a delightful combination of textures and flavors.

**Other recipes you can find in the article:**

- Nickey's Famous Pineapple Upside-Down Cake

- Pineapple Upside-Down Cupcakes

- Pineapple Upside-Down Cake with Cream Cheese Frosting

- Gluten-Free Pineapple Upside-Down Cake

- Vegan Pineapple Upside-Down Cake

Whether you're a seasoned baker or a novice in the kitchen, Nickey's Pineapple Upside-Down Cake is a timeless recipe that will impress your family and friends. With its vibrant appearance and irresistible taste, this cake is perfect for any occasion, from casual gatherings to special celebrations. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you with a sweet and satisfying treat.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC PINEAPPLE UPSIDE-DOWN CAKE



Classic Pineapple Upside-Down Cake image

This pineapple upside-down cake is a classic recipe that never goes out of style! It's delicious with the traditional pineapple, but try it with peaches or a combination of cranberries and orange. -Bernardine Melton, Paola, Kansas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 12

1/3 cup butter, melted
2/3 cup packed brown sugar
1 can (20 ounces) sliced pineapple
1/2 cup chopped pecans
3 large eggs, separated, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
9 maraschino cherries
Whipped topping, optional

Steps:

  • Preheat oven to 375°. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside. , In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well. , In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. If desired, serve with whipped topping.

Nutrition Facts : Calories 361 calories, Fat 13g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 193mg sodium, Carbohydrate 58g carbohydrate (46g sugars, Fiber 2g fiber), Protein 4g protein.

NICKEY'S PINEAPPLE UPSIDE DOWN CAKE



Nickey's Pineapple Upside Down Cake image

Here's another of Nickey's recipes. I was worried about turning it right-side-up ... no problem, put the cutting board to use! I'm thinking of trying this later with regular yellow cake instead of flavored to see how it turns out. Just found out my co-workers loved it with the extra pudding in it! It shouldn't surprise me but I found it very sweet.

Provided by marisk

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) package pillsbury moist supreme premium pineapple cake mix (has pudding in it)
3/4 cup brown sugar (use 1 cup packed if you like it extra sweet)
1/2 cup butter
1 (20 ounce) can pineapple slices, drained (save juice)
1 cup pineapple juice (should have just enough from saved juice)
1/3 cup oil
3 eggs
maraschino cherry (optional)
pecan halves (optional)
1 (4 ounce) box vanilla instant pudding mix (add only if there's no pudding in cake mix)

Steps:

  • Preheat oven to 350 degrees F.
  • Spray 13x9 pan with cooking spray. Then melt the butter in the pan (in oven) while preheating (watch that you don't burn the butter.).
  • Remove pan from oven then sprinkle brown sugar evenly over butter in pan.
  • Evenly arrange pineapple slices in the sugar. Then place the cherries in the center of and pecans between the pineapple slices. I don't cut my cherries but it's okay to -- I think they go flat side down if you do but I don't think it matters as long as they're all done the same way.
  • In a large bowl, combine the rest of ingredients, pineapple juice/water mixture, oil, pudding and eggs at low speed until moistened, then 2 minutes at medium. Carefully pour over fruit and nuts.
  • Bake for 40-45 minutes, or until a toothpick comes out clean. Immediately invert onto serving platter, pineapple side up.
  • If you make the mistake of adding pudding to a mix with pudding already in it (I did!), you will need more bake time. My toothpick came out clean at 45 minutes but was still mushy in the center of the cake when I turned it over. -- I returned the cake (it was right side up by then) to the oven and baked it for another 10 minutes -- watch that you don't burn the pineapples :).

NICHOLE'S PINEAPPLE UPSIDE-DOWN CAKE



Nichole's Pineapple Upside-Down Cake image

Rows of halved pineapple rings create an unexpected geometric pattern on this upside-down cake by Allrecipes Editor in Chief Nichole Aksamit. Her secret to a toothsome crumb and a not-too-sweet cake? Almond flour and sour cream in the batter. Serve with unsweetened whipped cream, if desired.

Provided by Nicholio

Categories     Pineapple Upside-Down Cake

Time 1h40m

Yield 9

Number Of Ingredients 15

cooking spray
½ cup unsalted butter
1 cup packed brown sugar
2 tablespoons packed brown sugar
7 (1/4 inch thick) rings fresh pineapple
1 ¾ cups all-purpose flour
⅓ cup almond flour
¾ teaspoon baking powder
½ teaspoon cornstarch
½ teaspoon salt
1 ¾ cups white sugar
1 cup unsalted butter, at room temperature
4 large eggs
¾ teaspoon vanilla extract
¾ cup sour cream

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Coat a 9-inch square baking pan with cooking spray.
  • Melt 1/2 cup butter in a saucepan over medium-high heat. Add 1 cup plus 2 tablespoons brown sugar, stirring until just dissolved. Cook until bubbling, about 2 minutes. Pour into the prepared pan.
  • Arrange pineapple in a single layer of diagonal rows over the brown sugar mixture.
  • Whisk together both flours, baking powder, cornstarch, and salt in a bowl.
  • Beat together white sugar and 1 cup butter in a large bowl with an electric mixer at medium speed until light and fluffy, 3 to 4 minutes. Beat in eggs, one at a time, then stir in vanilla. Beat in 1/2 of the flour mixture, followed by 1/2 of the sour cream; repeat.
  • Spread batter over pineapple in the pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 70 minutes.
  • Cool in the pan on a wire rack for 10 minutes, then invert onto a platter.

Nutrition Facts : Calories 726.9 calories, Carbohydrate 89.5 g, Cholesterol 172.4 mg, Fat 39.5 g, Fiber 1.5 g, Protein 7.4 g, SaturatedFat 22.8 g, Sodium 202.6 mg

EASY PINEAPPLE UPSIDE-DOWN CAKE



Easy Pineapple Upside-Down Cake image

Wow your friends and family with this classic pineapple upside-down cake. With tasting notes that boast fruity, gooey, caramelly goodness, it's no wonder why this has been a must-make favorite for generations. In our Easy Pineapple Upside-Down Cake recipe, save yourself some time with a fool-proof shortcut. With a box of Betty Crocker™ Super Moist™ Yellow Cake Mix, you can have this impressive dessert prepped for the oven in just 15 minutes. With step-by-step directions, Betty's with you every step of the way in this incredible upside-down pineapple cake. Now just bake, flip and enjoy!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 12

Number Of Ingredients 6

1/4 cup butter
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Vegetable oil and eggs called for on cake mix box

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
  • Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
  • Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1/12 of Cake, Sodium 310 mg, Sugar 41 g, TransFat 0 g

GRANDMA'S PINEAPPLE UPSIDE-DOWN CAKE



Grandma's Pineapple Upside-Down Cake image

My gramma used to bake cakes and pies during the Depression and my grampa would sell them door-to-door and on the street corners to support them during that awful time. This is one of my favorites.

Provided by C. N.

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 45m

Yield 8

Number Of Ingredients 10

⅓ cup butter
½ cup brown sugar, packed
8 pineapple rings
8 pecan halves
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
⅔ cup white sugar
2 eggs
¼ cup pineapple juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a 9-inch cast iron skillet over medium heat. Stir in brown sugar; heat until bubbly. Remove from heat. Arrange pineapple rings and pecans on top.
  • Sift flour, baking powder, and salt together in a bowl; repeat sifting twice more.
  • Beat white sugar and eggs together in a bowl with an electric mixer until light and fluffy.
  • Alternate folding flour mixture and pineapple juice into the egg mixture in 3 batches, beginning and ending with the flour mixture. Pour over pineapple slices.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the skillet for 5 minutes. Invert carefully onto a serving platter.

Nutrition Facts : Calories 319.3 calories, Carbohydrate 55.1 g, Cholesterol 66.8 mg, Fat 10.2 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 5.4 g, Sodium 214.9 mg, Sugar 41.5 g

PINEAPPLE UPSIDE-DOWN CAKE



Pineapple Upside-Down Cake image

Can you imagine a world without pineapple upside-down cake? Neither can we! And this recipe is by far the greatest of all time. Brown sugar and butter create a rich, caramel glaze that coats juicy pineapple rings, maraschino cherries and a golden-brown cake-what's not to love? But the true secret to this cake's beauty is in the "flip" that happens when you remove it from the oven. It might sound intimidating, but it's so much easier than you think! The result is a picture-perfect upside-down pineapple cake made from scratch.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 9

Number Of Ingredients 11

1/4 cup butter
2/3 cup packed brown sugar
9 slices pineapple in juice (from 20-oz can), drained
9 maraschino cherries without stems, if desired
1 1/3 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
1/3 cup shortening
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg

Steps:

  • Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
  • In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
  • Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

Nutrition Facts : Calories 390, Carbohydrate 62 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg

Tips:

  • Use a cast iron skillet or a 9-inch round baking pan for the cake.
  • Make sure the butter is melted and the sugar is dissolved before adding the pineapple rings.
  • Arrange the pineapple rings in a single layer on the bottom of the pan.
  • Pour the cake batter over the pineapple rings and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool for 10 minutes before inverting it onto a serving plate.
  • Serve the cake warm or at room temperature.

Conclusion:

Nickey's Pineapple Upside-Down Cake is a classic dessert that is easy to make and always a crowd-pleaser. The combination of sweet pineapple, moist cake, and caramel sauce is irresistible. This cake is perfect for any occasion, from a casual family gathering to a special celebration. So next time you are looking for a delicious and easy dessert, give Nickey's Pineapple Upside-Down Cake a try. You won't be disappointed!

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