Pineapple School Cake


There are several very important reasons why making this cake with your child is a must.  In fact, you're basically covering everything you'd do in a day at school so don't bother going.

What?  You're not convinced?  Let me break it down for you.

There are fractions in the measurements so: MATH

There are bananas to be mashed and stirring to be done so:  PHYSICAL EDUCATION

It has bananas in place of some of the oil so: HEALTH CLASS

It rises in the oven so: CHEMISTRY

You make it then turn it upside down so: PHYSICS

You eat it so: LUNCH

The kids run around on a sugar high so: RECESS

You are welcome.  Now put those pajamas back on and make some cake!


*the original recipe calls for everything to be cooked and baked in a cast iron skillet but I don't have one (poor me) so I used a cake pan.  There is freedom here, friends.   

This cake is the same as a day at school.


The Moosewood Collective


  • 20 oz can unsweetened sliced pineapple, undrained
  • 1/4 cup butter
  • 1/2 cup sugar
  • 2 eggs
  • 3/4 cup packed brown sugar
  • 1/2 cup buttermilk
  • 1/2 cup mashed ripe bananas
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups flour


  1. Preheat oven to 350 degrees.
  2. Drain the pineapple, reserving 1/3 cup of juice. In the skillet, melt the butter over medium heat. Add the sugar and cook, stirring constantly. When the sugar starts to turn brown, after about 3 minutes, remove it from the heat and continue stirring to prevent the residual skillet heat from browning the sugar unevenly.
  3. Carefully add the drained pineapple juice; the mixture will sputter somewhat. Return the pan to low heat and stir to combine the juice and the carmelized sugar. When the sugar has melted again and the mixture is smooth, remove from the heat. Arrange the pineapple slices close together in a decorative layer on the bottom of the skillet; reserve any remaining pineapple.
  4. For the cake batter, whisk together the eggs, brown sugar, buttermilk, bananas, oil, and vanilla. Sift together the cinnamon, nutmeg, baking soda, baking powder, salt, and flour. Add the dry ingredients to the wet and stir until smooth.
  5. Pour the batter over the pineapple slices and top with any reserved slices. Bake for 30-40 minutes, until a knife inserted in the center comes out clean. Cool the cake in the skillet for 10 minutes, then invert it onto a serving plate. Enjoy!

Ok. so did you make it yet?  

Oh.  I should give you a little time.  Come back and tell me if you liked it and if you live in the area, I would like some of it.  It's only fair.  I DID give you the recipe.