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Pineapple Upside-Down Cake

This intermediate-level recipe creates a classic Pineapple Upside-Down Cake, starting with a caramelized brown sugar and pineapple base in a cast-iron skillet. A simple, moist cake batter is poured over the fruit and baked until golden. After a brief cooling period, the cake is inverted, revealing a beautiful, fruity top, making for a delicious and visually appealing dessert ready to serve.
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Cook Time 25 minutes
Total Time 1 hour 15 minutes
Course lunch/dinner, Snack
Cuisine American
Servings 8 people
Calories 2016 kcal

Equipment

  • 1 10-inch Cast-Iron Skillet Essential for the characteristic upside-down presentation and caramelization.
  • 1 Stand Mixer With a paddle attachment for creaming butter and sugar, and mixing batter efficiently.
  • 3 Mixing Bowls For separating dry ingredients, wet ingredients, and final batter assembly.
  • 1 Whisk For thoroughly combining dry ingredients.
  • 1 Measuring Cups and Spoons For accurate ingredient measurement.

Ingredients
  

Main

  • 2 tablespoons unsalted butter
  • 1/2 cup lightly packed dark brown sugar
  • One 20-ounce can sliced pineapple drained and juice reserved
  • One 20-ounce can crushed pineapple drained and juice reserved
  • 1 1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup whole milk
  • 2 teaspoons pure vanilla extract
  • 1/4 cup reserved pineapple juice from the cans
  • 3/4 cup granulated sugar
  • 1/2 cup unrefined coconut oil
  • 1 large egg

Instructions
 

  • Preheat the oven to 350 degrees F.
  • For the pineapple: In a 10-inch cast-iron skillet over medium heat, melt the butter and add the brown sugar. Cook, stirring constantly, until the sugar melts, about 2 minutes. Remove from the heat and arrange the pineapple slices in the skillet. Fill in the spaces with the crushed pineapple. Set aside.
  • For the cake: Meanwhile, combine the cake ingredients in this fashion: In one bowl, whisk together the flour, baking powder and salt. In bowl number 2, combine the milk, vanilla extract and 1/4 cup of the reserved pineapple juice.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and coconut oil on medium speed until thick and creamy, about 3 minutes. Beat in the egg. Add half of the flour mixture and mix on low until just combined. Add the milk mixture and stir until just combined. Add the rest of the flour and mix until combined, about 1 minute.
  • Pour the batter over the pineapple slices in the skillet and spread evenly. Bake until the top is golden brown and a toothpick comes out clean when inserted, 25 to 35 minutes, checking after 20 minutes to make sure the top isn't getting too brown. If it is, cover loosely with aluminum foil.
  • Let cool for 15 minutes. Cover with a cutting board or large plate and invert the cake. Ta daaaaaaa, you are ready to eat!

Notes

For a perfect pineapple upside-down cake, ensure your cast-iron skillet is well-seasoned; this aids in both the caramelization and an easy release. When preparing the brown sugar base, cook it just until melted and glossy, avoiding crystallization by stirring constantly. Arrange the pineapple slices neatly as they will be the presentation top. For the cake batter, be careful not to overmix once the flour is added; mix only until just combined to prevent a tough cake. The cooling time before inverting is crucial for the cake to set and separate cleanly from the pan. Use a plate or cutting board slightly larger than the skillet to ensure a clean inversion. For an enhanced flavor profile, consider adding a touch of ground ginger or cinnamon to the cake batter.