Pineapple Upside Down Cake Recipe

Pineapple Upside Down Cake Recipe

Impress your guests with this easy pineapple upside down cake recipe.



By: Jackie Bruchez

Pineapple upside down cake is a timeless dessert and probably one you remember well from childhood. Reduce the amount of dishes and add a crispy element by making this cake in a cast iron pan.

Cast Iron Pineapple Upside Down Cake Recipe
Serves: 8
Prep Time: 15 minutes
Cooking Time: 40 minutes
Difficulty: Easy
Cost: $

Registration

Become a member of P&G everyday and get exclusive offers!

Become a member

Ingredients
1 cup plus 2 tablespoons flour
3/4 teaspoon baking powder
1/4 teaspoon salt
2/3 cup granulated sugar
3 large eggs
3 tablespoons butter, melted
1 teaspoon vanilla extract
2 tablespoons sour cream
3 tablespoons pineapple juice
1 can pineapple rings
6 tablespoons butter
3/4 cup brown sugar

Instructions

  1. Preheat your oven to 350 F
  2. Melt 6 tablespoons of butter over medium heat in the cast iron pan
  3. Once butter is melted, remove from heat and sprinkle brown sugar all around the pan, stir to combine
  4. Add a layer of pineapple rings on top of the brown sugar in the pan and set aside
  5. To make the cake, beat together the eggs and sugar until combined. When finished, mixture should be a pale yellow color
  6. Add melted butter, vanilla extract, sour cream and pineapple juice to the egg mixture and mix to combine
  7. In a separate bowl, sift together flour, baking powder and salt
  8. Combine flour mixture to wet mixture and mix until smooth
  9. Pour batter over pineapple in cast iron pan
  10. Bake for 30-40 minutes or until a toothpick is inserted and clean when removed
  11. Allow cake to cool for 5 minutes, then place a large heatproof plate on top of pan and turn pan and plate over. Allow pan to sit on the plate a few minutes before removing
  12. Remove pan and serve cake — preferably warm or at room temperature

What’s the best thing to make in a cast iron pan? Tell us in the comments below!



Jackie Bruchez is a wife and mother of three living in Solana Beach, Calif. She is the author of the food blog The Seaside Baker, which focuses on delicious baked desserts and the occasional savory dish. She loves to travel and is currently working on a cookbook featuring West Coast farmers and cuisine.

Complete your personal information

Please fill in the information marked with an asterisk to proceed; if you want to get tailored offers and content, don't forget to fill in the optional fields.

Annie: I have a glass cook top, and I use my cast iron skillet all the time on it. You just have to be careful not to drop it! We also use a cast iron griddle that seems to be a permanent part of the top of the stove. I haven't had any problems...

  • Report it

We loved the recipe - thanks for the idea! I didn't have pineapple slices so substituted well drained crushed pineapple & it turned out fine. I recently inherited very old iron skillets and am looking for ways to use them. Unfortunately I have a glass cooktop so I must use the oven or outside grill. I made a peach & blueberry cobbler on the BBQ grill that was nice. Hope to practice with the timing so that I could easily serve it to guests.

  • Report it

I wondered the same thing. But then I judged it by the fact that it fits on a dinner plate and it only has 7 pineapple rings on top so it turned out to be the 10 inch pan for me. Hope that helps.

  • Report it

I also would like to know what size cast iron pan to use as I have different ones.

  • Report it
TripleP

TripleP

Reported

What size cast iron pan? I have more than one large cast iron pan.

  • Report it
Top Picks Sweeps