Slap Ya Mama Upside Down Pineapple Cake

Sep 9, 2013 | Dessert, Recipes | 2 comments

Upside Down Pineapple Cake

Upside Down Pineapple Cake

By Tracy Hersh of 37 Cooks


  • 3/4 Cup Butter
  • 1 Cup Brown Sugar Packed
  • 1 Tbsp Slap Ya Mama Hot Blend
  • 2 Cans Pineapple Slices drained reserving 1 cup of juice
  • 10-12 Maraschino cherries cut in half
  • 1 Cup Pecans chopped
  • 1 Box Yellow Cake Mix
  • ¼ Cup Sour Cream
  • 3 Eggs
  • 1 Teaspoon Almond Extract


Preheat oven to 350.

Lightly spray a 10-12 inch oven-proof skillet.  Melt ½ cup butter in bottom of skillet and remove from heat.  Combine Brown Sugar and SYM seasoning together, sprinkle over butter. Arrange pineapple slices on top of sugar mixture starting with 1 slice in the center.  Cut more slices in half and arrange on side of pan.  Place cherries in centers of pineapple.  Crush remaining slices in a blender or food processor.  Set aside. Arrange cherries into pineapple rings, cover with chopped pecans.  In a mixing bowl combine cake mix, remaining ¼ cup butter, reserved cup of pineapple juice, sour cream, eggs and almond extract until well blended.  Stir in remaining crushed pineapple.  Bake in oven for 60-70 minutes until golden.  Let cool for 10-15 minutes.  Invert cake onto dish.  Let cool completely.  Slice into wedges and serve.


  1. tenaga silva

    Love the recipes

    • Jack Walker



Submit a Comment

Your email address will not be published. Required fields are marked *

Salt, Red Pepper, Garlic, Black Pepper, Paprika, Soluble Crab Spice (Polysorbate 80, Natural Flavor, Water, Potassium Sorbate, Sodium Benzoate), Oleoresin Paprika.