Pineapple upside-down cake is a classic recipe that never goes out of style. I’ve added a few tweaks to the classic recipe and it’s filled to the brim with pineapples and topped with sweet brown sugar glaze.
I’ve been on a de-cluttering kick. It started with the kitchen and now has progress to other parts of my home. This is dangerous, ya’ll. Seriously. I have found things that I know no one has used in months, maybe even years yet since they do not belong to me (read: they are hubby’s) I cannot simply get rid of them. Oh, I could but you and I both know that the second I do, he will be looking for said items. Sigh. I’ll stick to my
junk unused items of wonder. I see another trip to the thrift store coming soon. Maybe by the time I clear out all rooms in the house my Spring cleaning will be done!
Now, making this Pineapple Upside Down Cake was uncomplicated and turned out delicious. I love the using crushed pineapple on top of the pineapple rings. Every bite was filled with the flavors! I don’t own any cast iron cookware, I should but I don’t. I used my 10-inch skillet that was ovenproof and this cake turned out perfect! You can easily use a 9-inch cake pan, too.
Pineapple Upside-Down Cake
- 2 tablespoons unsalted butter
- 1/2 cup lightly packed dark brown sugar
- One 20-ounce can sliced pineapple drained and juice reserved
- Maraschino cherries I used 7 from the jar
- One 20-ounce can crushed pineapple drained and juice reserved
- 1 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1/2 cup whole milk
- 2 teaspoons pure vanilla extract
- 1/4 cup reserved pineapple juice from the cans
- 3/4 cup granulated sugar
- 1/2 cup unrefined coconut oil
- 1 large egg
- Preheat the oven to 350 degrees.
- In a 10-inch cast-iron skillet over medium heat, melt the butter and add the brown sugar.
- Cook, stirring constantly, until the sugar melts, about 2 minutes.
- Remove from the heat and arrange the pineapple slices in the skillet.
- Fill in each center of pineapple ring with a maraschino cherry.
- Spread the crushed pineapple over the rings and cherries, filling in any spaces. Set aside.
Combine the cake ingredients in this order:
- In one bowl, whisk together the flour, baking powder and salt.
- In another bowl combine the milk, vanilla extract and 1/4 cup of the reserved pineapple juice.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and coconut oil on medium speed until thick and creamy, about 3 minutes.
- Beat in the egg.
- Add half of the flour mixture and mix on low until just combined.
- Add the milk mixture and stir until just combined.
- Add the rest of the flour and mix until combined, about 1 minute.
- Pour the batter over the pineapple slices in the skillet and spread evenly.
- Bake until the top is golden brown and a toothpick comes out clean when inserted, 25 to 35 minutes, checking after 20 minutes to make sure the top isn't getting too brown. If it is, cover loosely with aluminum foil.
- Let cool for 15 minutes. Cover with a cutting board or large plate and invert the cake. Serve warm.
- Recipe slightly adapted from [Southern at Heart's Damaris Phillips | http://www.foodnetwork.com/recipes/damaris-phillips/pineapple-upside-down-cake.html]