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Easy Pineapple Upside-Down Cake

The golden caramelized top gives this cake its distinctive look and taste.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: chris court

Source: Everyday Food, March 2005

Ingredients

  • 1 1/2 cups all-purpose flour, (spooned and leveled)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, room temperature, plus 3 tablespoons (cut into small pieces) for preparing the top
  • 1 cup sugar, plus 2/3 cup for preparing the top
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 7 thin rounds cored pineapple

Directions

  1. Preheat oven to 350 degrees. In a large bowl, combine flour, baking powder, and salt; set aside.

  2. 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 3 additions alternately with the milk in 2, beginning and ending with the flour. Mix just until combined

  3. In a 10-inch cast-iron (or ovenproof nonstick) skillet over low, add remaining sugar and butter and cook, stirring, until the mixture is a light caramel color. Remove from heat and top with pineapple rounds.

  4. Carefully spoon batter over pineapples in skillet. Bake until a toothpick inserted in the center comes out clean, about 45 minutes.

  5. 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.

Cook's Notes

You will need about half of a small pineapple for this recipe. When heated, sugar melts and turns an amber color; this is caramelized sugar. Be sure to stir frequently so that it colors evenly.

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