Tiki-Inspired Pineapple and Macadamia Nut Upside-Down Cake

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A moist upside-down cake featuring caramelized pineapple rings and crunchy macadamia nuts, evoking tropical tiki flavors. This American-inspired recipe, ready in about 70 minutes, layers unsalted butter, brown sugar, pineapple rings, drained into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 50 min Serves 8 American cuisine 350 cal/serving

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Ingredients

1/2 cup (1 stick), divided unsalted butter
3/4 cup, divided brown sugar
8 pineapple rings, drained
1/2 cup macadamia nuts, chopped
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk

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Instructions

Step 1: Preheat oven to 350°F. In a 9-inch round cake pan, melt 1/4 cup unsalted butter over low heat. Sprinkle 1/2 cup brown sugar evenly over butter. Arrange 8 pineapple rings on top, then sprinkle 1/2 cup chopped macadamia nuts evenly between pineapple rings.
Step 2: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
Step 3: In a large bowl, beat 1/2 cup softened unsalted butter with 1/4 cup brown sugar and 3/4 cup granulated sugar until light and fluffy (about 3 minutes). Add 2 large eggs one at a time, beating well after each addition, then stir in 1 tsp vanilla extract.
Step 4: Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture in three additions, beginning and ending with flour. Mix until just combined.
Step 5: Pour batter gently over the pineapple and nuts in the cake pan, smoothing the top with a spatula.
Step 6: Bake for 45-50 minutes until a toothpick inserted into the center comes out clean. Let cake cool in pan for 10 minutes, then invert onto a serving plate so pineapple and nuts are on top.