Go Back
Skillet Pineapple Upside-Down Cake
Melissa Hart

Skillet Pineapple Upside-Down Cake

Pineapple upside-down cake is one of the few picture-perfect mid-century desserts that tastes as good as it looks. A cast-iron skillet gives the brown-sugar top dark caramel edges. Use the cherries if you want the full period effect; they are decoration with historical standing.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 6 tbsp unsalted butter divided
  • 3/4 cup packed brown sugar
  • 7 canned pineapple rings in juice drained
  • 7 maraschino cherries stemmed
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk

Method
 

  1. Melt 4 tablespoons butter in a 10-inch cast-iron skillet, sprinkle the brown sugar evenly over it and arrange the pineapple rings with one cherry in each center.
  2. Whisk the flour, baking powder and salt together in a bowl.
  3. Beat the remaining butter with the granulated sugar until fluffy, beat in the eggs and vanilla and alternate adding the flour mixture and milk.
  4. Spread the batter carefully over the fruit without disturbing the pattern.
  5. Bake at 350°F for 35 to 40 minutes until a tester in the cake portion comes out clean, cool for 10 minutes and invert onto a plate.