Pineapple Upside Down Cake has stood the test of time for good reason: The bottom cake is moist and buttery, while the top oozes with pineapple and caramel.
Adapted from Gourmet.
- 9 (1/2-inch) slices fresh pineapple, from 1 medium pineapple
- 12 (1 1/2 sticks) tablespoons unsalted butter at room temperature, divided
- 3/4 cup packed light brown sugar
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 3 eggs
- 3 1/2 teaspoons dark rum, divided
- 1 teaspoon vanilla extract
- 1/2 cup pineapple juice
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Adjust oven rack to middle position and preheat oven to 350°F. Heat 6 tablespoons butter in 10-inch cast iron skillet over medium high heat until melted. Stir in brown sugar and cook until caramelized, about 4 minutes. Remove from heat. Lay pineapple rings in overlapping circles to cover surface of skillet. Set aside.
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In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl, cream together remaining 6 tablespoons butter and sugar with a wooden spoon or electric mixer until light and fluffy, about 4 minutes. Beat in eggs one at a time. Beat in vanilla and 1 1/2 tablespoons rum. Add half of dry ingredients into bowl and beat to combine. Add pineapple juice. Add remaining dry ingredients to bowl and beat until just combined.
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Pour batter over pineapples and smooth surface with a spatula. Transfer to oven and bake until a cake tester comes out clean, about 40 minutes. Let cake cool for 5 minutes in pan, then invert onto a plate. Sprinkle remaining rum over cake.
Special equipment
10-inch cast iron skillet
This Recipe Appears In
- Serious Entertaining: Mad Men Season Premiere Party
- Serious Entertaining: A Dim Sum-Inspired Chinese Food Party
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