Pineapple Upside-Down Cake with Macadamia Nut Oil

June 27 is International Pineapple Day — and we can't think of a better way to celebrate than with a cast iron skillet, fresh Maui pineapple, and a bottle of Kuleana Hawaiʻi Grown Macadamia Nut Oil.

This is the pineapple upside-down cake you already love. Made more Hawaii.

Why Mac Nut Oil Instead of Butter?

This recipe swaps butter entirely in favor of Kuleana Macadamia Nut Oil — and the difference is genuinely worth talking about.

Where butter adds a heavy dairy richness, macadamia nut oil brings something more subtle and complex: a gentle, toasty nuttiness that deepens the caramel without competing with the pineapple. It's lighter, it's cleaner, and it's made in Hawaiʻi.

Combined with the option to use coconut milk in the batter, this cake leans fully into its island roots — no butter required.

A Few Tips Before You Start

Use fresh pineapple. Fresh pineapple holds its shape better under the caramel and delivers a more vibrant, bright flavor than canned. Did you know Maui Gold ships pineapple!?
Don't skip the 10-minute rest. After baking, let the cake sit in the skillet for exactly 10 minutes before flipping. Too soon and the caramel runs; too long and it sticks.
Flip with confidence. Hesitation is the enemy of a clean flip. Plate on top, one decisive motion — you've got this.
Finish with flaky salt. A pinch right before serving ties all the sweet, caramelized, nutty flavors together beautifully.

Pineapple Upside-Down Skillet Cake with Macadamia Nut Oil

Serves 8 | Prep: 15 min | Bake: 35–40 min

For the Caramel Topping

3 tablespoons Kuleana Hawaiʻi Grown Macadamia Nut Oil
½ cup brown sugar, packed
6 fresh pineapple rings or half-moons, cored
⅓ cup toasted macadamia nuts, roughly chopped (optional but highly recommended)

For the Batter

1½ cups all-purpose flour
¾ cup granulated sugar
1½ teaspoons baking powder
½ teaspoon fine sea salt
⅓ cup Kuleana Hawaiʻi Grown Macadamia Nut Oil
¾ cup whole milk or coconut milk
2 large eggs
1 teaspoon pure vanilla extract
Zest of 1 fresh lime

Instructions

Step 1 — Preheat and prep
Preheat your oven to 350°F. Place a 10-inch oven-safe skillet or cast-iron pan over medium heat.

Step 2 — Make the caramel topping
Add the macadamia nut oil and brown sugar to the skillet. Stir over medium heat until the sugar dissolves and begins to bubble into a light caramel, about 3 minutes. Remove from heat.

Step 3 — Arrange the pineapple
Lay the pineapple slices in a single layer over the caramel, overlapping slightly if needed. Scatter toasted macadamia nuts into any gaps if using. Set aside.

Step 4 — Mix the batter
In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk the macadamia nut oil, milk, eggs, vanilla, and lime zest until smooth. Pour the wet ingredients into the dry and stir until just combined — do not overmix.

Step 5 — Bake
Pour the batter evenly over the pineapple in the skillet. Transfer to the oven and bake for 35–40 minutes, until the top is golden and a toothpick inserted in the center comes out clean.

Step 6 — Flip and serve
Let the cake cool in the skillet for exactly 10 minutes. Run a knife around the edge, place a large plate or cutting board firmly on top, and flip in one confident motion. Serve warm or at room temperature.

The Kuleana Difference

Every bottle of Kuleana Hawaiʻi Grown Macadamia Nut Oil is expeller-pressed from macadamia nuts grown on the Big Island of Hawaiʻi — no chemicals, no shortcuts.

Not all nut oils are created equal — and macadamia nut oil is in a category of its own. The concern around many commercial oils comes down to how they're processed: chemical solvents, high heat, and heavy refining that strip the oil of its natural goodness. Kuleana Hawaiʻi Grown Macadamia Nut Oil skips all of that. Expeller-pressed and chemical-free, it retains its naturally high levels of oleic acid — the same heart-healthy monounsaturated fat found in olive oil — and boasts one of the most balanced omega-6 to omega-3 ratios of any culinary oil. Clean ingredients, clean process, grown right here in Hawaiʻi. That's the difference.

When you bake with it, you're not just swapping an ingredient - you're choosing something that supports Hawaii farmers, land, and a food system built for a more sustainable Hawaiʻi.

That's a pretty good reason to bake a cake! 🍍

Shop Kuleana Macadamia Nut Oil →