Recipe: Pineapple Upside-Down Cake

My husband recently asked me to make him a pineapple upside-down cake. This recipe uses a 10-inch cast-iron skillet to make the topping, and then you bake the cake right in it. If you don't have a cast-iron skillet, just make the topping in small saucepan and then transfer it to a comparable size baking pan.

Ingredients:
1 1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
2 eggs
1 tsp. vanilla
1 20-oz. can pineapple slices in juice
12 TBS. butter, softened
3/4 brown sugar


In a small bowl, combine the flour, baking powder, and salt.


In a larger bowl, beat the sugar with 6 tablespoons of the butter.


Mix in both eggs and the vanilla.


Now add in half of the flour mixture and beat on low. Then add in the rest and mix until it's just combined. The batter will be very thick.


Mix in the pineapple juice from the can. You need at least 1/2 cup of pineapple juice; a 20-ounce can has a 1/2 cup plus about 3 tablespoons. Go ahead and use the extra juice; it will make the cake extra moist.


Set the cake batter aside. In a 10-inch cast iron skillet, melt the remaining 6 tablespoons of butter over medium-low heat. Use a spoon or pastry brush to brush butter on the sides of the skillet.


When the butter is melted, throw in the brown sugar. Stir it constantly so it doesn't burn. In about 3 minutes, the mix will come together and caramelize. It will look like melted caramel candy.


As soon as the caramel topping is ready, remove it from the heat. Lay the pineapple slices on the top. You can keep them as whole rings or cut them up. I cut them in half and then cut up smaller pieces to fill in the gaps.


Pour the cake batter right on top of the pineapples.


Bake the cake in a preheated 350° oven for about 30 minutes. Insert a knife in the center and make sure it comes out clean.


Let the cake sit for 5 minutes. Then put a plate or a cake platter on top of the cake, and invert the cake very carefully. Lift the skillet to remove, and the cake should come out easily.


Isn't it pretty? Serve the cake warm or at room temperature.

Printable: Pineapple Upside-Down Cake

4 comments:

  1. love pineapple upside down cake!! Yours looks very pretty! You did a good job!

    ReplyDelete
  2. You are not using all organic ingredients....*scratches head*...Morton salt is not organic , sea salt is!

    ReplyDelete
    Replies
    1. First of all, all the ingredients were organic, except the salt. And NO salt is EVER organic. Not even sea salt.
      However, I no longer use Morton salt. I use unrefined, pink Himalayan salt. This is a very old post.

      Feel free to ask if you have any other questions.

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