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Photo: Ngoc Minh Ngo Photo by: Photo: Ngoc Minh Ngo

Pineapple Upside-Down Cakes

Real Simple AUGUST 2007

  • Yield: Makes 4 servings


  • 4 tablespoons unsalted butter
  • 2/3 cup light brown sugar
  • 4 pineapple slices (fresh or canned), 1/4 inch thick
  • 2 hamburger buns, split
  • Vanilla ice cream (optional)


Heat oven to 350° F.

In a large ovenproof skillet, over medium heat, melt the butter. Add the sugar and cook, stirring constantly, for 1 minute for caramel sauce. Remove from heat.

Arrange the pineapple slices in a single layer in the skillet. Top each slice with a bun half, cut-side down. Transfer to oven and bake for 30 minutes. Let cool for 5 minutes.

With a spatula, invert each cake onto an individual plate and spoon any remaining caramel sauce over the top. Serve with the ice cream (if using).

Nutritional Information

Amount per serving
  • Calories: 440
  • Calories from fat: 41%
  • Fat: 20g
  • Saturated fat: 12g
  • Cholesterol: 62mg
  • Sodium: 162mg
  • Carbohydrate: 63g
  • Fiber: 1g
  • Sugars: 51g
  • Protein: 5g

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Pineapple Upside-Down Cakes Recipe