1-Start by preheating your oven to 350°F (175°C) and prepare a 9-inch round pan by greasing it well and lining the bottom with pineapple slices from the 20-ounce can. This sets up the caramelized top and ensures easy release after baking. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg; these are adjusted for high altitude to help the cake rise properly.

2-Next, in a separate bowl, mix the melted butter with sugar until smooth, then add eggs one at a time, followed by vanilla extract, whole milk, and sour cream. Gently combine the dry ingredients with the wet mixture to avoid overmixing, which keeps the batter light. Pour the batter over the pineapple slices in the pan, spreading it evenly for uniform baking.

3-Bake for 30-35 minutes or until a toothpick comes out clean, keeping in mind high altitude tweaks like slightly higher oven temps. Let the cake cool for 10 minutes, then invert it onto a plate to reveal the pecans and caramelized pineapple on top. This spiced cake is suited for outdoor cooking enthusiasts and pairs well with other recipes on our site, like our grilling secrets for a full meal.