Prep time 10 min.

Cook time 55 min.


⅓ cup butter

⅔ cup packed light brown sugar

1½ tsps. cinnamon

½ tsp. nutmeg

⅛ tsp. ground cloves

1 can Del Monte® Sliced Pineapple in Heavy Syrup [or 100% juice], 15.5 oz. or 20 oz.

1 pkg. (15.25oz.) yellow cake mix

½ cup vegetable oil

3 eggs


  1. Preheat oven to 325°F. Melt butter in a deep 10-inch ovenproof skillet over medium heat; stir in brown sugar, cinnamon, nutmeg and cloves. Remove from heat.

  2. Drain pineapple, reserving syrup; add water to reserved syrup to equal 1 cup liquid. Arrange pineapple slices on the bottom of the skillet.

  3. Combine cake mix, oil, eggs and reserved pineapple syrup mixture (instead of only water) in a large bowl and mix according to package directions. Carefully pour batter over pineapple. Bake 45 to 55 minutes or until wooden pick inserted in center comes out clean.

  4. Place on cooling rack 5 minutes. Loosen cake from pan edges and invert onto a large flat dinner plate or round platter.

NOTE: If using 1 can (20 oz.) Del Monte® Sliced Pineapple, use 8 slices pineapple and refrigerate any leftover pineapple for a snack.

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