Classic Pineapple Upside-Down Cake
Servings: 8 people
This Classic Pineapple Upside-Down Cake was extremely popular in the 1950s and 1960 and has made a huge resurgence in the past few years. And no wonder, it's so delicious! You can use a 9 or 10-inch cast iron skillet, or a cake pan with 2-inch sides. This cake is as beautiful in presentation as it is in taste!
FOR THE PINEAPPLE TOPPING
- 6 tbsp unsalted butter melted
- ⅔ cup light brown sugar
- 8 pineapple rings canned, or fresh
- Maraschino cherries
FOR THE CAKE
- 1¾ cups all-purpose flour sifted
- 1½ tsp baking powder
- ¼ tsp Kosher salt
- ¾ cup unsalted butter 1½ sticks, softened
- 1 cup sugar
- 2 large eggs
- ¼ cup pineapple juice
- 1 tbsp vanilla extract
- ½ cup whole milk
MAKE THE TOPPING
Pour the melted butter into cake pan or skillet.
Sprinkle the brown sugar over the melted butter and then top with the pineapple slices, then place cherries in the centers of the rings and in the open spaces.
MAKE THE CAKE
Preheat the oven to 350°F.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Using a stand mixer, or a hand mixer with a large bowl, cream the sugar with the butter, by mixing on medium until slightly fluffy and pale in color, about 3 to 40 minutes. Scraping down the sides of the bowl a couple of times.
Whisk in the eggs, pineapple juice, and vanilla extract.
With the mixer running, add half of the flour mixture, once incorporated, add half of the milk. Once incorporated repeat with remaining flour and then milk. Mix until fully combined. The batter will be somewhat thick.
Use a spatula to help pour the batter into the prepared pan and gently spread over the pineapples and cherries.
Bake for 45 minutes, or until a toothpick comes out clean when stuck into the center of the cake.
Let rest for 10 minutes, and then invert the cake on top of a cake stand or serving plate.
Slice and serve warm or at room temperature. Great with ice cream or whipped cream!
If using fresh pineapple, you'll need to purchase extra pineapple juice. Most canned pineapple slices are filled with 100% pineapple juice.
A cast-iron skillet is traditional, but we find a 9-inch cake pan with 2-inch sides works just as well, and is much easier to invert and release the cake onto a platter.
The batter is fairly thick and will require a spatula or the back of a large spoon to help the batter out of the mixing bowl and to spread evenly over the pineapples and cherries.
Maraschino cherries can be found in the canned fruit section of your grocery store, or in the adult beverage condiment section.
Insert a toothpick into the cake when the baking time is finished. If no batter sticks to the toothpick when removed from the cake, it's ready. If there is wet batter (not cake crumbs), then bake for another 5 to 10 minutes, and re-try the toothpick check. Once no wet batter is stuck to the toothpick, the cake is ready.
We find the cake is best served warm, soon after baking. But can also easily be briefly reheated in the microwave when serving the next day. It's also delicious at room temperature.
Serving: 1slice | Calories: 567kcal | Carbohydrates: 75g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 123mg | Sodium: 110mg | Potassium: 254mg | Fiber: 1g | Sugar: 53g | Vitamin A: 924IU | Vitamin C: 6mg | Calcium: 94mg | Iron: 2mg