Pineapple Upside-Down Cake - Rancho Pecana
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Pineapple Upside-Down Cake

Pineapple Upside Down Cake is mouth watering dessert especially as summer approaches. This cake has a combination of pecans, rum, pineapple, and caramel. 


Pineapple Upside Down Cake

Pineapple Upside Down Cake

Yield: About 1 cake; 10 people

Prep time: Approx. 20 minutes

Total Time: 1 hour 


List of Ingredients


½ cup of brown sugar

6 tbsp butter

1 tbsp of rum or vanilla extract

1 pinch of salt


2 ¼ cake flour

1 ½ cup of sugar

1 tsp baking powder

1 tsp salt

1 cup of whole milk

4 large eggs

2 tbsp rum

¾ cup of butter

¼ cup sour cream

2 cans of pineapple slices

10 Rancho Pecana pecan halves




  1. Combine the brown sugar, butter, rum, and salt in a pot and heat over medium while whisking for about 5 minutes. 
  2. In a pan, pour caramel into the pan until the bottom is covered. 
  3. For the pineapple cans, cut all pineapple rings in half and place them on the pan as a ring in the center of the bottom. Also place pecan halves in the voids. 
  4. In the sides of the pan, place pecan halves and add a pecan at the top of each piece. Set the pan to the side.


  1. Preheat oven to 350F
  2. In a large bowl;  mix the flour, baking powder, salt and sugar. 
  3. In a separate bowl, add eggs, milk, vanilla, and sour cream and whisk together.
  4. In a mixer, add the room temperature butter and cream for a few seconds. Slowly add the dry mixture and the second bowl together and mix until it is a crumbly mixture. 
  5. Pour batter into the prepared pan and fill only up to ⅔. 
  6. Bake for 40-45 minutes or until the toothpick is out clean. 
  7. After it is ready, allow to cool for about 10 minutes and invert onto a wire rack to cool. 


Did you make this recipe?

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