Maple-Glazed Pineapple Upside Down Cake

Recipe for Maple-Glazed Pineapple Upside Down Cake
Becky Luigart-Stayner



1 can (20 ounces) pineapple slices, drained
1/4 cup (1/2 stick) unsalted butter
2 tablespoons maple syrup
3/4 cup packed light-brown sugar
9 maraschino cherries, stems removed
12 pecan halves (optional)


For topping: Line a dinner plate with paper towels. Lay the pineapple slices on the plate and blot them dry on both sides. Set aside. Lightly butter a 9-inch square (preferably nonstick) baking pan (see note below). Combine the butter and maple syrup in a small saucepan over medium heat. When the butter melts, stir in the brown sugar. Bring to a low boil and cook for 30 seconds, stirring. Pour the mixture into the buttered baking pan. Tilt the pan to spread the mixture. Lay the pineapple slices in three rows and put a cherry into the middle of each slice. Press one pecan half, if using, in each gap between the pineapple slices. Set aside.

Note: If you’re using a round skillet, heat the butter–maple syrup–brown sugar mixture right in the pan. Make a ring of pineapple slices, just touching, with one in the center, and proceed as directed with the cherries and pecans.



9 to 12 servings

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