Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Pineapple Upside-Down Cake 3.6 (477) 15 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 10, 2021 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hrs 25 mins Servings: 8 Yield: 1 10-inch cake The combination of rich, buttery cake and caramelized pineapples in this classic dessert will transport guests to the good ol' days. It's traditionally made in a cast-iron skillet, but a 9- or 10-inch cake pan will also get the job done in a pinch. Ingredients 1 ⅓ cups unbleached all-purpose flour ¾ cup granulated sugar 2 teaspoons baking powder ½ teaspoon kosher salt ¼ cup safflower or other neutral-flavored oil ½ cup whole milk 1 teaspoon pure vanilla extract 1 large egg ¼ cup unsalted butter (½ stick) ½ cup packed light brown sugar 7 slices fresh pineapple (each ¼ inch thick and 3 inches in diameter) ¼ cup pecans Maraschino cherries, for garnish (optional) Directions Preheat oven to 350 degrees. In the bowl of a mixer fitted with the whisk attachment, beat together flour, granulated sugar, baking powder, and salt. Add oil and milk; beat on medium speed until smooth, about 1 minute. Beat in egg and vanilla until well combined. Melt butter in a 10-inch nonstick skillet, preferably cast iron, over medium heat. Add brown sugar and cook, stirring, until moistened. Remove from heat; arrange pineapple and pecans on top. Pour batter evenly over top and smooth with a spatula. Bake until a tester inserted in center comes out clean, 45 to 50 minutes. Let cool in pan 10 minutes. Run a knife around edge of cake, then carefully invert onto a platter. Serve warm or at room temperature, garnished with cherries if desired. Print