Pineapple-Upside Down Cake



  • 1/3 cup Sue Bee® Honey
  • 1/4 cup oleo
  • 1/2 cup pecans
  • 7 (about 7 oz) pineapple rings
  • maraschino cherries


  • 1/2 cup Sue Bee® Honey
  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 2 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup milk
  • 1/4 cup oleo
  • 1 egg
  • 1 teaspoon vanilla



  • Pour melted oleo in a 9 x 9 inch baking pan.
  • Layer with Sue Bee® honey, nuts and pineapple.
  • Place a maraschino cherry in the center of each pineapple ring, if desired.


  • Combine all ingredients.
  • Mix on low speed until moistened.
  • Continue beating on medium speed for 2 minutes.
  • Pour batter evenly over pineapple layers.
  • Bake 45 to 55 minutes or until a toothpick inserted in the center comes out clean.
  • Cool in pan 2 minutes.
  • Run knife along edges of pan.
  • Invert pan on serving dish and remove.
  • Garnish with whipped cream, if desired.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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