Pineapple Upside Down Cake
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- 1 1/2 c
- all purpose flour
- 2 tsp
- baking powder
- 1/4 tsp
- 6 Tbsp
- unsalted butter, room temperature
- 1 c
- 2 large
- 1 tsp
- vanilla extract
- 1/2 c
- 3 Tbsp
- unsalted butter (cut into small pieces)
- 2/3 c
- thin rounds of cored pineapple
- maraschino cherries (optional)
How to Make Pineapple Upside Down Cake
- 1Preheat oven to 350°. In a large bowl, combine flour, baking powder, and salt; set aside.
With an electric mixer, cream 6 tablespoons butter and 1 cup sugar until light and fluffy. Add eggs and vanilla; beat until combined. Add flour mixture in three additions alternately with the milk in two, beginning and ending with the flour.
Mix just until combined.
- 2In a 10-inch cast-iron (or ovenproof nonstick) skillet, pour the remaining 2/3-cup sugar into skillet, and place over medium heat.
Let sugar begin to liquefy, then stir with a wooden spoon until sugar is fully melted and golden, 2 to 3 minutes. The sugar may smoke, but if it browns too quickly, remove pan from heat briefly before continuing.
- 3Remove pan from heat; add 3 tablespoons butter (cut into small pieces), stirring to incorporate. The butter will help cool the caramel and stop it from darkening; it also thins out the caramel to make a syrupy sauce.
Begin by placing one pineapple round in the center of the pan. Arrange the remaining rounds in a circle around center slice, overlapping slightly if necessary to fit. Optional, put a cherry in the middle of each pineapple ring.
- 4Carefully spoon batter over pineapples in skillet. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Let cake cool in pan 5 minutes. Run a knife around edge of cake, then carefully invert onto a platter. Serve warm or at room temperature.