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Pineapple Head Upside-down Cake

By Joellen Bulgrin

Pineapple Upside Down Cake is a dessert all on its own. With flavor from the tropical fruit enhanced with Pineapple Head, this dessert brings tart and sweet to a whole new level.



Print Recipe
  • 1 box Angel Food Cake Mix (just the dry cake mix from the box, no need for other ingredients listed on the box)
  • 1 20-oz can crushed pineapple, do not drain
  • 1 Tbsp Dizzy Pig Pineapple Head seasoning
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 20-oz can pineapple slices, drained
  • 8-10 maraschino cherries
  • Pecans or walnuts, if desired


  1. Preheat oven or outdoor cooker to 350°F
  2. Mix package of dry cake mix, crushed pineapple with the juices from the can and Pineapple Head seasoning, stir until you see the mixture turn airy and fluffy.
  3. Melt butter in a pan, or in 9 x 13 pan in the oven.
  4. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar, and place a cherry in the center of each pineapple slice. Sprinkle with nuts, if desired.
  5. Pour batter over pineapple and cherries. Bake 50-55 minutes, or until toothpick inserted in center comes out clean.
  6. Immediately place a heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over the cake for a few minutes so the brown sugar mixture can drizzle over cake; remove pan.
  7. Serve warm or at room temperature. Store cake loosely covered.