Pineapple Upside Down Cake
There’s just something special about a homemade pineapple upside down cake baked in a cast iron skillet. The buttery brown sugar caramelizes beautifully, creating a perfectly moist and flavorful cake. If you’ve never made this classic dessert before, this is a great place to start!
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The Magic of Pineapple Upside Down Cake
A pineapple upside down cake brings back warm memories of family gatherings and cozy kitchen moments. The process is quite simple, yet the result is a showstopper. Baking the cake in a cast iron skillet gives it that irresistible golden crust. Once baked, flipping the cake over reveals a stunning arrangement of caramelized pineapple rings and bright cherries.
Ingredients Needed
To make this delicious pineapple upside down cake, gather the following ingredients:
- 1/2 cup (1 stick) butter
- 1 cup brown sugar
- 1 can pineapple rings with juice
- Maraschino cherries
- 3 eggs, separated
- 1 cup sugar
- 1 tsp vanilla extract
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup pineapple juice
How to Make Pineapple Upside Down Cake
Step 1: Preparing the Skillet or Cake Pan
Use a 9–10-inch cast iron skillet for this cake. If a cast iron skillet is not available, a similarly sized cake pan can be used instead. Melt the butter in the skillet over low heat or in the cake pan inside a preheated oven, then stir in the brown sugar until fully combined. This mixture creates a rich caramelized base that enhances the cake’s flavor.
Step 2: Arranging the Pineapple and Cherries
Once the brown sugar mixture is smooth, place pineapple rings on top. 7 or 8 rings fit nicely in a cast iron skillet or cake pan. Add a maraschino cherry to the center of each ring for a classic touch.
Step 3: Mixing the Cake Batter
- Separate the eggs and beat the yolks until light and fluffy.
- Mix in the sugar, 1/2 cup pineapple juice, and vanilla.
- Sift together the dry ingredients (flour, baking powder, and salt) and stir them into the wet mixture.
- Beat the egg whites until stiff, then gently fold them into the batter to keep it light and airy.
Step 4: Baking the Cake
Pour the batter over the arranged pineapples in the skillet or cake pan. Bake in a 350°F oven for 35-45 minutes, or until a toothpick inserted in the center comes out with just a few crumbs.
Step 5: Flipping the Cake
After removing the cake from the oven, let it cool for 10 minutes. Place a serving plate over the skillet or cake pan and carefully invert the cake onto the plate. The caramelized pineapple layer stays intact and creates a beautiful presentation.
Tips and Tricks for the Best Pineapple Upside Down Cake
- Bring eggs to room temperature for a smoother batter.
- Carefully fold in the beaten egg whites to maintain the cake’s light texture.
- Allow the brown sugar and butter to fully melt together to prevent a grainy topping.
- Use a 9-10 inch cast iron skillet or cake pan for even baking and easy flipping.
- Let the cake cool for 10 minutes before inverting to keep the topping in place.
Storing Pineapple Upside Down Cake
- At Room Temperature: Keep the cake loosely covered with plastic wrap for up to two days.
- In the Refrigerator: Store in an airtight container for up to four days.
- Freezing: Wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to three months. To serve, thaw at room temperature or warm in the oven at 300°F for 10 minutes.
Final Thoughts
Baking a pineapple upside down cake in a cast iron skillet or cake pan creates a beautifully caramelized, moist dessert that’s as stunning as it is delicious. Serve it warm with a scoop of vanilla ice cream or enjoy it on its own. Try it out and see how it turns out for you!
Pasta With Zucchini and Cherry Tomatoes
Pineapple Upside Down Cake
Ingredients
- 1/2 cup butter 1 stick
- 1 cup brown sugar
- 1 can pineapple rings with juice
- Maraschino cherries
- 3 large eggs separated
- 1 cup white sugar
- 1 tsp vanilla extract
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup pineapple juice
Instructions
- Preheat oven to 350°F (175°C).
- In a 9-10 inch cast iron skillet (or cake pan), melt butter over low heat. Stir in brown sugar until dissolved.
- Arrange pineapple rings in the skillet and place a maraschino cherry in the center of each ring.
- In a bowl, beat egg yolks until light, then mix in sugar, 1/2 cup pineapple juice, and vanilla extract.
- In a separate bowl, sift together flour, baking powder, and salt. Stir into the wet mixture until combined.
- In another bowl, beat egg whites until stiff peaks form. Gently fold into the batter.
- Pour the batter over the pineapples in the skillet.
- Bake for 35-45 minutes, or until a toothpick inserted in the center comes out with just a few crumbs.
- Let the cake cool for 10 minutes, then place a serving plate over the skillet and invert the cake onto the plate.
- Serve warm and enjoy!