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Spam and Pineapple Upside-Down Bake

A retro twist on the classic pineapple upside-down cake, this savory-sweet dish is perfect for showcasing Spam in a delightfully unexpected way. It’s quirky, colorful, and bursting with mid-century charm! Ingredients
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Ingredients
  

  • 12 ounces Spam sliced into 8 thin pieces
  • 1 can 20 ounces pineapple slices, drained (reserve juice)
  • 8 maraschino cherries
  • 1/3 cup brown sugar
  • 2 tablespoons butter melted
  • 1 tube 8 ounces refrigerated biscuit dough
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon

Instructions
 

  • Preheat the oven to 375°F.
  • In a 9×9-inch baking dish, mix the melted butter and brown sugar, spreading it evenly across the bottom.
  • Arrange pineapple slices in the dish. Place a maraschino cherry in the center of each pineapple ring.
  • Lay the Spam slices on top of the pineapple rings.
  • Sprinkle ground ginger and cinnamon over the Spam and pineapple for added flavor.
  • Roll out the biscuit dough and cut it into pieces to fit over the Spam layer, covering the top.
  • Bake for 20–25 minutes, or until the biscuit topping is golden brown and cooked through.
  • Let the bake cool for 5 minutes, then invert it onto a serving platter so the pineapple layer is on top.
  • Serve warm and enjoy this delightful blend of sweet and savory flavors, straight out of the 1950s!

Notes

This recipe embodies the fun, playful spirit of vintage Spam recipes, combining tropical flair with that iconic canned meat for a crowd-pleasing dish.
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