Pineapple Upside Down Cake
Pineapple Upside Down Cake
Ingredients
For the Caramelized Pineapple Layer
- 1/2 cup unsalted butter
- 1 cup light brown sugar
- 1 can pineapple rings, drained
- 1/4 cup maraschino cherries, as needed
For the Cake Batter
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pineapple juice, from canned pineapple
- 1/2 cup heavy cream
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 2
Melt 1/2 cup (1 stick) unsalted butter in a cast iron skillet over medium heat.
⏱️ 3 min
- 3
Add 1 cup light brown sugar to the melted butter and stir until combined and melted into a caramel sauce. Remove the skillet from the heat.
⏱️ 5 min
- 4
Arrange the drained pineapple rings neatly on top of the caramel sauce in the skillet. Place maraschino cherries in the center of each pineapple ring and fill any gaps between the pineapple slices with additional cherries.
⏱️ 5 min
- 5
In a medium bowl, whisk together 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Set this dry mixture aside.
⏱️ 3 min
- 6
In a large bowl, using an electric mixer, cream together 1/2 cup (1 stick) softened unsalted butter and 1 cup granulated sugar until the mixture is light and fluffy.
⏱️ 5 min
- 7
Beat in 2 large eggs, adding them one at a time, ensuring each is well combined before adding the next. Stir in 1 teaspoon vanilla extract until incorporated.
⏱️ 4 min
- 8
Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup pineapple juice and 1/2 cup heavy cream. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix the batter.
⏱️ 5 min
- 9
Pour the prepared cake batter evenly over the pineapple and cherry layer in the cast iron skillet, spreading gently to cover all the fruit.
⏱️ 2 min
- 10
Bake the cake in the preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
⏱️ 35 min•🌡️ 350
- 11
Once baked, let the cake cool in the skillet for 10 minutes.
⏱️ 10 min
- 12
Carefully invert the cake onto a serving plate. Serve the Pineapple Upside Down Cake warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pineapple Upside Down Cake
For the Caramelized Pineapple Layer
- 1/2 cup unsalted butter
- 1 cup light brown sugar
- 1 can pineapple rings, drained
- 1/4 cup maraschino cherries, as needed
For the Cake Batter
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pineapple juice, from canned pineapple
- 1/2 cup heavy cream
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 2
Melt 1/2 cup (1 stick) unsalted butter in a cast iron skillet over medium heat.
⏱️ 3 min - 3
Add 1 cup light brown sugar to the melted butter and stir until combined and melted into a caramel sauce. Remove the skillet from the heat.
⏱️ 5 min - 4
Arrange the drained pineapple rings neatly on top of the caramel sauce in the skillet. Place maraschino cherries in the center of each pineapple ring and fill any gaps between the pineapple slices with additional cherries.
⏱️ 5 min - 5
In a medium bowl, whisk together 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Set this dry mixture aside.
⏱️ 3 min - 6
In a large bowl, using an electric mixer, cream together 1/2 cup (1 stick) softened unsalted butter and 1 cup granulated sugar until the mixture is light and fluffy.
⏱️ 5 min - 7
Beat in 2 large eggs, adding them one at a time, ensuring each is well combined before adding the next. Stir in 1 teaspoon vanilla extract until incorporated.
⏱️ 4 min - 8
Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup pineapple juice and 1/2 cup heavy cream. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix the batter.
⏱️ 5 min - 9
Pour the prepared cake batter evenly over the pineapple and cherry layer in the cast iron skillet, spreading gently to cover all the fruit.
⏱️ 2 min - 10
Bake the cake in the preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
⏱️ 35 min•🌡️ 350 - 11
Once baked, let the cake cool in the skillet for 10 minutes.
⏱️ 10 min - 12
Carefully invert the cake onto a serving plate. Serve the Pineapple Upside Down Cake warm.
⏱️ 1 min