Cooked In Tradition

Jump Up And Down For Pineapple Upside-Down Cake

If you check out National Today (, you’ll quickly see there is a day for just about anything you can think of. While many sound pretty far-fetched but provide an excuse for us to celebrate well, pretty much everything, there are some “National Days” that I find particularly worth celebrating – especially those that include some of my favorite foods, including the deliciously tropical, sweet, and juicy, perfect-for-spring, pineapple. April 20 is “National Pineapple Upside-Down Cake Day,” a day that, as states, “encourages you to tingle your taste buds … if you’ve never tried this dessert, today, you have no excuse. It has been dubbed one of the most popular recipes of the 20th century and there are dozens of variations that will fit the needs of any palate.” The perfect pineapple upside-down cake is moist, fruity, sticky, and sweet – and super simple to make. It’s no wonder it’s been a tried-and-true favorite for generations!

So come April 20, or anytime you find yourself craving the sweet juiciness of the delectable pineapple or need to take the perfect dessert to the next neighborhood potluck, give this easy pineapple upside-down cake recipe that has been shared throughout my family for years a shot. It’s sure to put a smile on anyone’s face. Or if you’re tired of the same ol’ Saturday breakfast of pancakes or waffles, pineapple upside-down biscuits (recipe shared from a family friend) is a quick and easy breakfast option that is sure to start off everyone’s day right.


– ½ cup nuts, chopped (optional)
– ¼ cup butter, melted
– ½ cup packed brown sugar
– 1 can (20 ounces) pineapple slices, undrained
– 5 maraschino cherries, drained and halved
– 1 package (18.25 ounces) yellow cake mix
– Water
– 3 eggs
– 1/3 cup vegetable oil
– Whipping cream (optional)

Preheat oven to 350 degrees. Chop nuts and set aside. Combine butter and brown sugar in 9x12 baking dish. Mix well and spread over bottom of dish. Drain pineapple, reserving juice; set aside. Arrange pineapple slices over sugar mixture. Place a cherry half in the center of each pineapple slice. Sprinkle with nuts. Add enough water to the pineapple juice to make 11/3 cups liquid. Combine cake mix, liquid, eggs, and oil; whisk until well-blended and smooth. Pour over fruit mixture. Bake 35-40 min-utes or until toothpick inserted into center comes out clean. Remove from oven; cool 5 minutes. Carefully loosen edges of cake; invert onto grooved cutting board. Cool slightly. Serve with whipped cream (optional).


– 1 10-ounce can crushed pineapple
– ½ cup packed light brown sugar
– 4 tablespoons butter
– 10 maraschino cherries
– 1 10-count package refrigerated buttermilk biscuits

Preheat oven according to biscuit package. Spray 10 cups of a muffin tin with oil. Drain the crushed pineapple, reserving juice. Combine the pineapple, brown sugar, and butter. Divide pineapple mix-ture among the muffin cups. Place a cherry in the center of each cup, ensuring it touches the bottom. Place a biscuit on top of each cup. Brush biscuits with reserved juice, using a pastry brush. Bake 9-12 minutes or until the biscuits are golden brown. Cool at least 2 minutes; invert the pan onto a large plate.