Pineapple upside down cake isn’t appreciated enough. This tangy and sweet dessert is so delicious, it’s practically in a category of its own, and I can’t get enough of it.
I’ve found my favorite recipe for it and decided to share it with all of you. Make it, cut yourself a slice, and bask in its glory.
Here’s how to make it.
- 1 stick (8 tablespoons) of unsalted butter.
- 1 1/2 cups brown sugar, tightly packed.
- 12-13 pineapple rings (about 1 1/2 cans).
- 12-13 maraschino cherries, drained.
- 2/3 cups unsalted butter at room temperature.
- 1 1/3 cups granulated sugar.
- 2 teaspoons pure vanilla extract.
- 4 large eggs, at room temperature.
- 3 1/3 cups all-purpose flour, sifted.
- 1/4 teaspoon salt (she uses Kosher salt).
- 4 teaspoons baking powder (NOT baking soda).
- 1 1/3 cups pure pineapple juice
Preheat oven to 350 degrees F.
Start by melting your 1 stick of butter in a 12-inch cast iron skillet on medium low-heat. Add the brown sugar and melt the two together, stirring until it becomes a caramel sauce.
Just a personalized tip: for the caramel sauce on top, I also add about a tablespoon of dark rum a couple of tablespoons of pineapple juice. It really brings out the pineapple flavor!
Turn off the heat.
Start arranging pineapple slices or rings on top of the caramel sauce. Fit in as many as you can. Add the maraschino cherries inside of each ring and wherever else there are gaps.
Add 2/3 cup of room temperature butter to a stand mixer, along with your white sugar. In a separate bowl, add vanilla and eggs.
Add this mixture to the butter and sugar, one egg at a time. In a separate bowl, whisk together dry ingredients. Slowly alternate adding this mixture and the pineapple juice to the stand mixer.
Once incorporated, add the cake batter on top of the caramel sauce. Bake for about 45 minutes, or until a toothpick comes out clean.
Cool for 10-15 minutes before flipping, and you’re done!