There are few cakes as nostalgic and classic as pineapple upside down cake. A timeless cake crowned with caramelized topping and rings of pineapple studded with bright cherries in the center.
Each delicious bite takes me back to my childhood and watching Mama magically flip the pineapple upside down cake onto her cake plate without even a smidgen of the cake sticking to the skillet.
I always have loved a fresh, warm slice of pineapple upside down cake fresh from the skillet.
There’s really nothing like it.
Here’s how I make it.
Pour melted butter into a medium size cast iron skillet.
Swirl the melted butter around in your skillet until the sides are well-coated with butter as well.
If you don’t have a skillet, you can use a 10″ round cake pan as well. But you really should have a skillet in your life.
Sprinkle a layer of brown sugar over the melted butter.
Yum! That brown sugar is going to make the most delicious caramelized topping for your pineapple upside down cake.
Next you’ll need your pineapple slices. You can use fresh pineapple that has been cleaned, cored and evenly sliced to 1/2″ slices.
Or, you can just used canned pineapple slices.
Either way works well.
If you used canned pineapple slices, you’ll need two small cans.
Place your pineapple slices on top of your brown sugar layer.
Next take your maraschino cherries and add one to the center of each pineapple slice.
Now we’re getting to the cake part of the cake.
In a large mixing bowl, add your buttermilk and pour in the rest of your melted butter.
Add in your eggs.
And your sugar.
Add in your flour.
A little salt.
And your baking soda.
Give it all a quick whisk until well-combined.
And then pour over your pineapple, cherries, and brown sugar.
Oh my word!
Bake for about an hour and then sit back, relax, and watch it be devoured.
A delicious, classic, and timeless pineapple upside down cake recipe
Ingredients
- 1 stick butter, melted
- 1/2 cup brown sugar
- 8 pineapple slices cut 1/2" thick
- 8 maraschino cherries, without stems
- 1 cup buttermilk
- 2 eggs
- 1 cup sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
http://addapinch.com/cooking/2011/07/04/pineapple-upside-down-cake/
- Preheat oven to 350º.
- Pour 1/2 of melted butter into cast iron skillet or round cake pan.
- Swirl pan until bottom and sides are well-coated with butter to prevent cake from sticking.
- Sprinkle brown sugar evenly over the melted butter in the skillet or cake pan.
- Place pineapple slices on top of the brown sugar.
- Add maraschino cherries to the center of each pineapple slice.
- In a separate bowl, combine buttermilk, the remainder of your melted butter, eggs, sugar, flour, baking soda, and salt.
- Whisk together until well-combined.
- Pour evenly over the pineapple, cherry, and brown sugar layer in the skillet or cake pan.
- Place in the oven and bake for approximately 45 minutes to 1 hour or until toothpick or skewer inserted in the center comes our clean.
- Allow to stand for about 5-10 minutes before transferring to a cake stand.
- When ready to transfer, place cake stand on top of skillet then carefully flip to where the pineapple upside down cake comes out onto the cake stand.
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Enjoy!
Robyn
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You’re right – there really is nothing like a good pineapple upside down cake. The cast iron skillet is the perfect way to get a beautiful caramel. Love this, Robyn!
Yummy! Looks delicious! I can’t wait to get a chance to make it!
I must admit that I didn’t have pineapple upside down cake until about a year or so ago. Just never appealed to me. But I was wrong! I loved it. And yours looks especially worthy baked in a skillet like that – beautiful!!
I don’t think I’ve ever had pineapple upside down cake, but it looks so good! I think it’s about time I give it a try, don’t you?
It’s been years since I made a pineapple upside down cake and I love them. I can’t resist a moist cake and this one does it right. Delicious!
It’s a toss up for me. Do I love pineapple upside down cake or German chocolate cake better. Right now. This. Your recipe, the cast iron skillet, the perfect rings of pineapple with the cherries; all exactly like I was taught by MY mom…it’s not just a cake, it’s history in a dessert isn’t it? Love it.
i almost can’t take it . . . sure do wish i were your neighbor . . .
Robyn, I’m ashamed to admit I’ve never made a pineapple up-side-down cake. What is the matter with me?!? Adding to the “to do” list this week.
This turned out absolutely gorgeous, Robyn!
I have been craving pineapple upside down cake for months but haven’t gotten around to making it! This looks fantastic – you made it look sooo pretty! I’m saving this recipe!