Recipe courtesy of Jeff Mauro
Pineapple Upside-Down Cake
Getting reviews...
- Level: Easy
- Total: 1 hr 30 min (includes cooling time)
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 407
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 2 g
- Sugar
- 37 g
- Protein
- 5 g
- Cholesterol
- 62 mg
- Sodium
- 453 mg
If you're looking for a perfect dessert, look no further than your cast-iron skillet. I'm using mine, plus fresh pineapple and vanilla bean paste (the good stuff), to make an elevated version of a cake that sometimes gets a bad rap. The cast iron helps perfectly caramelize that pineapple, and just wait until you see the flip!
- Level: Easy
- Total: 1 hr 30 min (includes cooling time)
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 407
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 2 g
- Sugar
- 37 g
- Protein
- 5 g
- Cholesterol
- 62 mg
- Sodium
- 453 mg
Ingredients
Pineapple Topping:
Cake Batter:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
an electric hand mixer- For the pineapple topping: In a large cast-iron skillet, add the butter, brown sugar, rum, salt and vanilla. Bring to a gentle simmer until caramelized and light brown, about 5 minutes. Add the pineapple and simmer, flipping halfway through, until the pineapple has softened and the sugars have caramelized, another 15 minutes. Take off the heat to cool and arrange the pineapple in an even, non-overlapping layer. Place a cherry in the center of each pineapple ring and push it through. Cool for 10 to 15 minutes.
- For the cake batter: Preheat the oven to 350 degrees F with the rack positioned in the middle.
- Let's brown our butter first! Add the butter to a medium skillet and bring to a light simmer, stirring constantly, for about 2 minutes. Cook until the butter starts forming light brown bits, then take it off the heat and whisk while the residual heat finishes the browning until it is nutty brown. Transfer to a bowl to cool; this will be used in the cake batter.
- Whisk together the sifted cake flour, baking powder and salt in a small bowl and set aside.
- In a large bowl, using an electric hand mixer, cream together the melted butter, oil and granulated sugar until combined and fluffy. Add the eggs one at a time and whisk until combined. Whisk in the vanilla bean paste and rum.
- Combine the butter mixture with the buttermilk, then slowly add to the dry ingredients and whisk until combined.
- Pour the batter over cooled pineapple topping and bake until a cake tester comes out clean and the top of the cake is golden, about 25 minutes. Let cool on a wire rack for 10 to 15 minutes. Run a knife around the edge of the cake to loosen it up, then turn out the cake onto a large serving platter. Serve!
