Pineapple Upside Down Ca
This Pineapple Upside Down Cake is a caramelized dream baked in a cast iron skillet. Moist, nostalgic, and ready in just over an hour, it's the perfect dessert for sharing—or keeping all to yourself.
Equipment
- - 8-inch cast iron skillet
- Mixing bowls
- - Electric mixer or hand whisk
- Spatula
Ingredients
- ### For the Topping
- - 4 tbsp unsalted butter
- - 1 can 18–20 oz pineapple slices, juice reserved
- - ½ cup dark brown sugar
- - Maraschino cherries optional
- ### For the Cake Batter
- - 4 tbsp cold unsalted butter
- - 1 cup light brown sugar
- - 2 large eggs
- - 1 tsp vanilla extract
- - 1 cup buttermilk
- - 1½ cups all-purpose flour
- - 1½ tsp baking powder
- - ½ tsp salt
Instructions
- **Preheat oven** to 350°F (175°C) and place an 8-inch cast iron skillet over medium heat.
- **Make topping:** Melt butter, reserved juice, and brown sugar in skillet. Stir until bubbly and thick (5–7 min). Remove from heat.
- **Arrange fruit:** Place pineapple rings in syrup. Add cherries if using. Keep skillet warm in oven.
- **Cream butter & sugar:** Beat cold butter and light brown sugar until fluffy. Add eggs, then vanilla.
- **Mix dry ingredients:** In a separate bowl, whisk flour, baking powder, and salt.
- **Combine:** Alternate adding dry mix and buttermilk to wet mix. Stir gently, don’t overmix.
- **Assemble:** Pour batter over pineapple topping. Spread evenly.
- **Bake:** 45–50 min, or until golden and toothpick comes out clean.
- **Cool & flip:** Let cool 10 min, then invert carefully onto a large plate.
Notes
- Pat pineapple slices dry to avoid soggy cake.
- Don't skip preheating the skillet—it creates a perfect caramelized base.
- Let the cake cool for exactly 10 minutes before flipping for best results.
- Don't skip preheating the skillet—it creates a perfect caramelized base.
- Let the cake cool for exactly 10 minutes before flipping for best results.