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Slap Ya Mama Upside-Down!



  • 3/4 Cup Butter
  • 1 Cup Brown Sugar Packed
  • 1 Tbsp Slap Ya Mama Hot Blend
  • 2 Cans Pineapple Slices drained reserving 1 cup of juice
  • 10-12 Maraschino cherries cut in half
  • 1 Cup Pecans chopped
  • 1 Box Vanilla Cake Mix
  • ¼ Cup Sour Cream
  • 3 Eggs
  • 1 Teaspoon Almond Extract


Preheat oven to 175°C.

Lightly spray a 25cm – 30cm oven-proof skillet.  Melt ½ cup butter in bottom of skillet and remove from heat.  Combine Brown Sugar and Slap Ya Mama Hot Blend seasoning together, sprinkle over butter. Arrange pineapple slices on top of sugar mixture starting with 1 slice in the center.  Cut more slices in half and arrange on side of pan.  Place cherries in centers of pineapple. Crush remaining slices in a blender or food processor. 

Set aside. Arrange cherries into pineapple rings, cover with chopped pecans.  In a mixing bowl combine cake mix, remaining ¼ cup butter, reserved cup of pineapple juice, sour cream, eggs and almond extract until well blended.  Stir in remaining crushed pineapple.  Bake in oven for 60-70 minutes until golden.  Let cool for 10-15 minutes.  Invert cake onto dish.  Let cool completely.  Slice into wedges and serve.