Pineapple Upside Down Cake

For topping:
1/2 medium pineapple, peeled, quartered lengthwise, and cored
OR 1 can of pineapple slices in their own juice
3/4 stick unsalted butter
3/4 cup packed light brown sugar
½ C. chopped pecans
Maraschino cherries

The Best Pineapple Upside Down Recipe
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
This Pineapple Upside Down cake recipe is adapted from Epicurious.com The dark rum in the batter adds a great flavor to this moist cake. I found this recipe to be very quick and easy to throw together.
Servings Prep Time
12 slices 30 min
Cook Time Passive Time
45 min 5 min
Servings Prep Time
12 slices 30 min
Cook Time Passive Time
45 min 5 min
The Best Pineapple Upside Down Recipe
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
This Pineapple Upside Down cake recipe is adapted from Epicurious.com The dark rum in the batter adds a great flavor to this moist cake. I found this recipe to be very quick and easy to throw together.
Servings Prep Time
12 slices 30 min
Cook Time Passive Time
45 min 5 min
Servings Prep Time
12 slices 30 min
Cook Time Passive Time
45 min 5 min
Ingredients
Topping
Batter
Servings: slices
Units:
Instructions
Topping
  1. Melt butter in skillet. Add brown sugar and simmer over moderate heat, stirring, 2 minutes. Arrange pineapple rings on top of sugar, add chopped pecans. Place cherries in the center of the pineapple rings and continue to simmer for 2 minutes. Remove from heat.
Batter
  1. Sift together flour, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, gradually beat in granulated sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat on low speed just until blended. Beat in pineapple juice, add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)
Assembly
  1. Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes. Let cake stand in skillet 5 minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet. Sprinkle rum over cake and cool on plate on a rack. Serve cake just warm or at room temperature.
Recipe Notes

a well-seasoned 10-inch cast-iron skillet, if you do not have a cast iron skillet a round 9” cake pan will work.

Share this Recipe
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>