Pineapple Upside-Down Cake

Prep Time:
25 mins
Total Time:
1 hrs 25 mins
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.


  • 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)


  1. 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.

  2. 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.

  3. 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.

    good old fashioned pineapple upside down cake
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