Pineapple Upside Down Cake Recipe
🛒 Ingredients
For the Caramelized Topping:
- 1/4 cup Unsalted butter, melted
- 1/2 cup Light brown sugar, packed
- 1 can (20 oz) Pineapple slices (reserve the juice!) 🍍
- 1 small jar Maraschino cherries 🍒
For the Cake Batter:
- 1 1/2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 tsp Baking powder
- 1/2 tsp Salt
- 1/2 cup Unsalted butter, softened
- 1 Large egg 🥚
- 1/2 cup Reserved pineapple juice (from the can)
- 1 tsp Vanilla extract
👩🍳 Instructions
- Prep the Skillet: Preheat your oven to 350°F (175°C). Pour the melted butter into a 9 or 10-inch cast-iron skillet and tilt to coat the bottom. Sprinkle the brown sugar evenly over the butter.
- Arrange the Fruit: Place pineapple slices on top of the sugar layer. Put a maraschino cherry in the center of each ring and in the gaps between slices for a pop of color! 🍒🍍
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Mix Wet Ingredients: In a large bowl, cream the softened butter. Beat in the egg and vanilla extract.
- Combine: Gradually add the dry ingredients to the butter mixture, alternating with the pineapple juice. Mix until the batter is smooth. 🥣
- Bake: Carefully spread the batter over the fruit in the skillet. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
- The Flip: Let the cake cool in the skillet for exactly 10 minutes (this is crucial!). Run a knife around the edge, place a large serving plate over the skillet, and—with confidence—flip it over! 🥘🔄
- Serve: Let the caramel drizzle down the sides before serving warm.
🔥 Pro Tips:
- The Juice Secret: Using the pineapple juice from the can instead of milk makes the cake incredibly flavorful and moist! 🍍💧
- Skillet Success: If a piece of fruit sticks to the pan during the flip, just peel it off and tuck it back onto the cake while it’s hot. No one will ever know! 😉
