Pineapple Upside Down Cake
May 21, 2014
DessertsSeasonal RecipeFood & Drinks
One of my favorite classic recipes is pineapple upside down cake. The moist sponge cake topped by brown sugar sweetened pineapple rings is perfection. This is a vintage recipe that has been around in my family for years, and I am happy to share it with you. I hope you serve it this summer when you need a tried and true yet delicious cake to present for a family dinner.
Pineapple Upsidedown Cake
Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
1 cup all-purpose flour 1 cup granulated sugar
1/4 teaspoon salt 1 teaspoon baking powder
2 teaspoons pure vanilla extract 3 large eggs
1/4 cup pineapple juice 1 stick unsalted butter
3/4 cup brown sugar, packed 6-7 pineapple rings
Preheat oven to 350 degrees.
For the cake batter: In a large bowl, whisk together flour, sugar, salt, baking powder, vanilla extract, eggs and pineapple juice until well mixed. Set aside.
Next melt butter to a 9 inch cast iron skillet over medium heat.
Once melted, whisk in brown sugar and cook for 1 minute.
Line the bottom of the butter and sugar mixture with 6 to 7 pineapple rings and saute over medium heat for an additional 2 minutes.
Pour cake batter on top of the pineapples.
Bake cake for 28-33 minutes or until toothpick inserted into center comes out clean.
Cool cake for 10 minutes then invert the cake onto a serving plate and serve.