This recipe creates a classic Pineapple Upside-Down Cake, starting with a rich, caramelized brown sugar and pineapple base cooked directly in a cast-iron skillet. A tender cake batter is poured over the fruit and baked until golden. The cake is then inverted, revealing a beautiful, glistening pineapple top, offering a delightful balance of sweet and tangy flavors.
1. Ensure pineapple is thoroughly drained to prevent a soggy cake base. Press out excess liquid from both sliced and crushed pineapple.2. For best results, ensure your egg and milk are at room temperature. This helps them combine more smoothly with the other ingredients, leading to a more uniform cake batter and a tender crumb.3. When melting the brown sugar and butter, cook until just melted and syrupy, being careful not to burn it. This caramel layer is crucial for flavor and appearance.4. When baking, if the top browns too quickly, a loose foil tent will prevent over-browning while the interior cooks through. Cool time before inverting is essential for the cake to set and release cleanly.