Skillet Pineapple Upside Down Cake Recipe

Name: Skillet Pineapple Upside Down Cake Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 60 min
Yield: 10
Ingredients: 9 (1/2-inch) slices fresh pineapple, from 1 medium pineapple; 12 (1 1/2 sticks) tablespoons unsalted butter at room temperature, divided; 3/4 cup packed light brown sugar; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup sugar; 3 eggs; 3 1/2 teaspoons dark rum, divided; 1 teaspoon vanilla extract; 1/2 cup pineapple juice

Pineapple Upside Down Cake has stood the test of time for good reason: The bottom cake is moist and buttery, while the top oozes with pineapple and caramel.

Adapted from Gourmet.

Entertaining

Skillet Pineapple Upside Down Cake Recipe

Prep 10 mins

Cook 45 mins

Active 20 mins

Resting Time 5 mins

Total 60 mins

Serves 8 to 10 servings

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9 (1/2-inch) slices fresh pineapple, from 1 medium pineapple
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature, divided
3/4 cup packed light brown sugar
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
3 eggs
3 1/2 teaspoons dark rum, divided
1 teaspoon vanilla extract
1/2 cup pineapple juice

Adjust oven rack to middle position and preheat oven to 350°F. Heat 6 tablespoons butter in 10-inch cast iron skillet over medium high heat until melted. Stir in brown sugar and cook until caramelized, about 4 minutes. Remove from heat. Lay pineapple rings in overlapping circles to cover surface of skillet. Set aside.
In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl, cream together remaining 6 tablespoons butter and sugar with a wooden spoon or electric mixer until light and fluffy, about 4 minutes. Beat in eggs one at a time. Beat in vanilla and 1 1/2 teaspoons rum. Add half of dry ingredients into bowl and beat to combine. Add pineapple juice. Add remaining dry ingredients to bowl and beat until just combined.
Pour batter over pineapples and smooth surface with a spatula. Transfer to oven and bake until a cake tester comes out clean, about 40 minutes. Let cake cool for 5 minutes in pan, then invert onto a plate. Sprinkle remaining rum over cake.

Special equipment

10-inch cast iron skillet

This Recipe Appears In

Nutrition Facts (per serving)
351	Calories
15g	Fat
51g	Carbs
3g	Protein

Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories	351
% Daily Value*
Total Fat 15g	19%
Saturated Fat 9g	44%
Cholesterol 55mg	18%
Sodium 217mg	9%
Total Carbohydrate 51g	18%
Dietary Fiber 1g	2%
Total Sugars 35g
Protein 3g
Vitamin C 9mg	47%
Calcium 78mg	6%
Iron 1mg	7%
Potassium 76mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.