Description
A refined, from-scratch pineapple upside-down cake featuring a rich, caramelized brown sugar and butter sauce. This recipe ensures a moist, tender crumb and a glossy, professional finish that avoids the pitfalls of box mixes.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter
- 1 cup light brown sugar, packed
- 1 can (20 oz) pineapple rings packed in juice (not syrup)
- 6–8 maraschino cherries, drained
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and place a rack in the center.
- In a 10-inch cast iron skillet over medium heat, melt the butter and brown sugar together. Stir constantly for 5-7 minutes until the mixture bubbles and turns into a thick, amber-colored caramel sauce.
- Remove skillet from heat. Arrange pineapple rings in a single layer in the skillet and place a cherry in the center of each ring. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the softened butter (if not used in caramel, though this recipe uses the caramel butter for the base, the text implies creaming butter/sugar for the batter – *Correction based on text*: The text says ‘Cream the Butter and Sugar’ in Step 4. However, Step 2 uses the butter for caramel. Re-reading carefully: Step 2 uses ‘unsalted butter and brown sugar’. Step 4 says ‘beat the softened butter and granulated sugar’. This implies there is additional butter for the batter not exp…
- Add eggs one at a time to the creamed butter and sugar, beating well after each addition. Mix in vanilla extract.
- Reduce mixer speed to low. Add the flour mixture in three parts, alternating with buttermilk in two parts, starting and ending with flour. Mix just until combined.
- Pour batter over the pineapple rings in the skillet. Spread evenly.
- Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
- Remove from oven. Place a large serving plate over the skillet. Carefully flip the skillet onto the plate. Let sit for 5 minutes, then lift the skillet. Cool slightly before slicing.
Notes
Ensure caramel is cooked to a medium amber color but not burnt. Use room temperature ingredients for the batter to ensure proper emulsification. The cake can be made ahead; the caramel and fruit can be arranged in the skillet up to 24 hours in advance. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour containing xanthan gum.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45
- Sodium: 250
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 60
- Fiber: 1
- Protein: 4
Keywords: pineapple upside down cake, caramel sauce, cast iron skillet, from scratch cake, dessert recipe, holiday baking