Tiki-Inspired Pineapple and Macadamia Nut Upside-Down Cake

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A moist upside-down cake featuring caramelized pineapple rings and crunchy macadamia nuts, evoking tropical tiki flavors. This american-inspired desserts ready in about 70 minutes layers (1 stick), divided unsalted butter, divided brown sugar, rings 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Pour batter gently over the pineapple and nuts in the cake pan, smoothing the top with a spatula.
  6. 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.

Equipment for this recipe

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Frequently asked questions

How long does Tiki-Inspired Pineapple and Macadamia Nut Upside-Down Cake take to make?

Total time is about 70 minutes (20 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Tiki-Inspired Pineapple and Macadamia Nut Upside-Down Cake?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Tiki-Inspired Pineapple and Macadamia Nut Upside-Down Cake?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tiki-Inspired Pineapple and Macadamia Nut Upside-Down Cake for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Tiki-Inspired Pineapple and Macadamia Nut Upside-Down Cake?

American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.