“Old Fashioned Pineapple Upside Down Cake”

Mom’s Old Fashioned Pineapple Upside Down Cake recipe has been updated using dark brown sugar instead of light brown sugar instead of light brown sugar. You’ll get more caramel flavor hence making a more decadent dessert. Give it a try and I promise you will not be disappointed. Mom made this cake quite often throughout the year. No need to wait for a special occasion except to satisfy my Dad’s sweet tooth.

Mom always made the best desserts and what better treat than dessert from scratch. No box stuff in our house. I will say it seemed Sunday dinner was when Mom would bake up her Old Fashioned Pineapple Upside Down Cake. It’s the perfect dessert for after church a or a sit-down family meal. Seems like we had to plan those times these days with our busy schedules.

Old Fashioned Pineapple Upside Down Cake

A cast iron skillet is used to bake my Old Fashioned Pineapple Upside Down Cake. If you don’t have one in your kitchen, I suggest purchasing one yet if you own a cast iron skillet already then you know it’s an invaluable piece of cookware. Cast iron can be used on the grill as well as in the oven. No cookware is more versatile. I may have to feature cast iron in the not-too-distant future. Stay tuned…

Old Fashioned Pineapple Upside Down Cake

So, my cake is super simple, and you may find other recipes on the internet but mine has one feature and that is adding pineapple juice to the batter. This infuses the cake through and through with pineapple flavor. Do I have your attention? I hope so… (big smile!).

Anyway, butter is melted in your skillet, top with brown sugar and add pineapple slices. Place a cherry inside each pineapple slice. Set your skillet to the side while you mix the batter. Once batter is prepared, pour batter over pineapple. Old Fashioned Pineapple Upside Down Cake is ready for the oven.

Bake for about 35 – 40 minutes and remove from oven to cool for 10 minutes. Place serving platter or cake plate over skillet and flip revealing the delicious, buttery, sugary pineapple top. Looks so decadent, right? Serve cake warm or at room temperature topped with whipped cream if you like. I love this cake served warm when first baked. There’s just something about that first piece, yum, yum, and yum!

Old Fashioned Pineapple Upside Down Cake

Treat your family to a deliciously easy and simple after dinner dessert. Don’t mind me, bake this cake anytime the mood to bake hits you. Great recipe if you’re entertaining or in need of an impromptu request for an easy dessert. Fresh sliced pineapple can be substituted for canned pineapple, but you’ll need to purchase pineapple juice to add to the recipe.

Maraschino cherries can also be added in the hole of the pineapple slices. A 9-inch round cake pan can be used to bake this cake if you don’t have a cast iron skillet. No matter how you make your cake I promise it will be a hit with your family. Happy Baking!

Old Fashioned Pineapple Upside Down Cake

 

Old-Fashioned Pineapple Upside Down Cake

3/4 cup salted butter, divided

1 cup light brown sugar (use dark brown sugar for more caramel flavor)

1 – 20 oz. can pineapple slices in juice, drained and juice reserved

3 large eggs

1 cup granulated sugar

1/4 cup milk

1/4 cup reserved pineapple juice

1 t. vanilla extract

1 1/2 cups unbleached all-purpose flour

2 t. baking powder

1/4 t. kosher salt

Maraschino cherries, optional yet highly recommend

Whipped cream, optional

Preheat oven to 350 degrees. Using a 9 or 10-inch cast iron skillet, melt 1/2 cup (1 stick butter) over low heat. Add in brown sugar, coating evenly over bottom of skillet. Remove skillet from heat, topping sugar and butter mixture with pineapple slices and cherries, if using.

In an electric mixer bowl, cream 1/4 cup butter and granulated sugar, about 3 minutes. Add in eggs, one at a time until well blended. Pour in juice, milk, and vanilla, mixing until sugar is dissolved, about 2 minutes.

Sift together flour, baking powder, and salt and mix into egg mixture until combined. Pour cake batter into skillet and bake for 35 minutes or until toothpick inserted comes out clean.

Let cake cool for 10 minutes in skillet and place serving platter or skillet and flip over revealing pineapple top.

Top with whipped cream if desired.