Pineapple Upside-Down Cake Recipe

Name: Pineapple Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 113 g/4 oz/8 tablespoons/1 stick unsalted butter or margarine; 227 g/8 oz.1 cup dark brown sugar; 6 slices canned pineapple in heavy syrup, drained; 6 Maraschino cherries (Yes, the nasty kind from a jarbut just this once.); 21 g/ 3/4 oz/ 1/4 cup pecans, chopped; 43 g/1 1/2 oz/3 tablespoons pineapple juice; 135 g/4 3/4 oz/1 cup all purpose flour; 3 g/ 1/8 oz/1 teaspoon baking powder; 2 g/<1/8 oz/ 1/4 teaspoon salt; 150 g/5 1/4 oz/3 large eggs; 71 g/2 1/2 oz/5 tablespoons pineapple juice; Digital scale; Dry measuring cups; Measuring spoons; Chefs knife; Cutting board; 10-inch cast-iron skillet (Yes, it really has to be a cast-iron skillet. If you dont have one, get onenothing else will do the job.); Wooden spoon; Food processor; 2 large mixing bowls; Whisk; Rubber or silicone spatula; Instant-read thermometer or toothpick; Oven mitt; Serving platter

Servings: persons

113 g/4 oz/8 tablespoons/1 stick unsalted butter or margarine
227 g/8 oz.1 cup dark brown sugar
6 slices canned pineapple in heavy syrup, drained
6 Maraschino cherries (Yes, the nasty kind from a jarbut just this once.)
21 g/ 3/4 oz/ 1/4 cup pecans, chopped
43 g/1 1/2 oz/3 tablespoons pineapple juice
135 g/4 3/4 oz/1 cup all purpose flour
3 g/ 1/8 oz/1 teaspoon baking powder
2 g/<1/8 oz/ 1/4 teaspoon salt
150 g/5 1/4 oz/3 large eggs
71 g/2 1/2 oz/5 tablespoons pineapple juice
Digital scale
Dry measuring cups
Measuring spoons
Chefs knife
Cutting board
10-inch cast-iron skillet (Yes, it really has to be a cast-iron skillet. If you dont have one, get onenothing else will do the job.)
Wooden spoon
Food processor
2 large mixing bowls
Whisk
Rubber or silicone spatula
Instant-read thermometer or toothpick
Oven mitt
Serving platter

1
Place an oven rack in position C (second position from the top) and preheat the oven to 350F.
2
Prepare the Upside-Down Part: Place a cast-iron skillet over medium heat and melt the butter.
3
Add the dark brown sugar and stir until is dissolves, about 5 minutes.
4
Remove the skillet from the heat and carefully place 1 pineapple slice in the center of the pan.
5
Circle the other slices around the center slice.
6
Put a cherry in the center of each pineapple slice and sprinkle the nuts evenly over the fruit.
7
Top with the pineapple juice.
8
Assemble the Dry Goods and the Wet Works via the Muffin Method:
9
Scale or measure all ingredients.
10
Pulse all dry goods together in a food processor for 5 seconds.
11
Whisk together all liquid ingredients, including fat and eggs.
12
Add the wet stuff to the dry stuff and mix just until batter comes together.
13
Do NOT mix smooth.
14
Pour the batter over the fruit in the skillet and bake for 40 minutes, until the temp of the cake reaches 210F, or a toothpick inserted comes out clean.
15
Put that oven mitt on your hand, remove the skillet from the oven, and allow to cool slightly.
16
Set a platter on top of the skillet and carefully invert the cake.
17
Consume mass quantities, and if theres any left, it will keeptightly wrapped at room temperaturefor 5 days.

64614

kcal

Calories

3075

Fat

8678

Carbs

929

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 113 g/4 oz/8 tablespoons/1 stick unsalted butter or margarine, 227 g/8 oz.1 cup dark brown sugar, 6 slices canned pineapple in heavy syrup, drained, 6 Maraschino cherries (Yes, the nasty kind from a jarbut just this once.), and more.

Yes, Pineapple Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pineapple Upside-Down Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions