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

Everyday Food, March 2005


Credit: Chris Court

Recipe Summary

1 hr 10 mins
25 mins


Ingredient Checklist


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

  • 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

  • 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.

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

  • 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.