My husband loves Pineapple Upside-Down Cake. I recently made one in my cast iron skillet and it turned out great (other than the fact that I used a 12 inch skillet instead of a 10 inch the recipe called for, but it was still delicious – I had to reduce the cooking time as a result. ) I will be getting a 10 inch cast iron skillet soon, so I can make this correctly. The recipe is from The King Arthur Flour Baker’s Companion it is a real treasury for baking that I really recommend. I have made a few recipes from this book and the Pineapple Upside-Down Cake is a keeper as well. (Amazon: The King Arthur Flour Baker’s Companion)
I overdid it on Maraschino cherries.. but my family says there is no such thing! I also omitted the nuts, but I will leave them in the recipe so you can decide if you want it in yours. My husband said it was like the cake he remembers having as a child.
Pineapple Upside-Down Cake
adapted from King Arthur Flour Baker’s Companion p 376
- 5 Tbsp butter
- 1/2 cup packed dark brown sugar
- 1 (16 oz) can pineapple rings, drained (juice reserved)
- 12 to 16 maraschino cherries (or more … like the whole jar! minus the two you ate)
- 16-20 pecan or walnut halves, optional
- 1 cup unbleached all purpose flour, sifted
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup reserved pineapple juice
- 1 1/2 tsp vanilla extract
- 2 eggs
- 2/3 cup sugar
Preheat oven to 350 F.
Melt the butter in a 10 inch cast iron skillet (though I used a 12 inch and it turned out okay too… just reduced the cooking time, but the cake was very thin). Sprinkle the dark brown sugar into the melted butter and place the pineapple on top. Arrange the maraschino cherries inside the pineapple rings and additional gaps. If you are also using nuts, place those in the gaps in addition to the cherries.
In a medium bowl, soft the flour, baking powder, and salt together. Set aside. Combine the pineapple juice and vanilla and set aside.
In a stand mixer, beat the eggs until they have thickened and are light in color. Sprinkle in the sugar with the mixer running. Add the pineapple juice mixture and slow the mixer down as you add the flour mixture to the batter gradually. Mix at medium speed for about 1 minute.
Pour the batter over your pineapple rings and cherries. Bake the cake for 45 minutes, or until the center is springy to the touch and the cake is pulling away from the sides of your cast iron skillet. Remove it from the oven. Then place a serving platter upside down on the skillet and carefully (with oven mitts!) invert the pan over the platter- allow the pan to stay over the cake for about 5 minutes or longer so that the sugar drips back down onto the cake. The cake should have loosened enough from the pan to easily transfer to the plate leaving the beautiful pineapple rings exposed. Slice into 10 wedges and serve.