Elegant Pineapple Upside-Down Cake: Simple, Rich, & Timeless
For the caramelized pineapple:
- 4 tbsp unsalted butter
- ½ cup brown sugar
- ½ tsp sea salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 6-8 pineapple rings (fresh or canned)
- Maraschino cherries (optional)
For the cake batter:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, melted and browned
- ¾ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup buttermilk (instead of milk + sour cream)
Instructions
Step 1: Prepare the caramelized pineapple
- Preheat oven to 350°F (175°C).
- In a 10-inch cast iron skillet (or cake pan), melt butter over medium heat until lightly browned.
- Stir in brown sugar, salt, cinnamon, and nutmeg. Cook for 2 minutes until bubbly.
- Arrange pineapple rings in the caramel, placing a cherry in the center of each if desired. Set aside.
Step 2: Make the cake batter
- In a bowl, whisk flour, baking powder, and salt together.
- In another bowl, whisk browned butter and sugar. Add eggs, vanilla, and buttermilk, mixing until smooth.
- Gently fold in the dry ingredients until just combined—don’t overmix!
Step 3: Bake the cake
- Pour the batter evenly over the pineapple rings.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes, then carefully invert onto a serving plate.
Why This Works:
- Same rich caramelized topping with fewer steps.
- Moist and flavorful cake with fewer ingredients.
- No compromise on taste or texture!
- Add a cherry reduction drizzle at the end to really take it over the top!
For the Cherry Reduction Drizzle:
- 1 cup cherries (fresh or frozen)
- ¼ cup sugar
- 2 tbsp water
- 1 tsp lemon juice
- ½ tsp vanilla (optional)
Instructions:
- In a saucepan, heat cherries, sugar, and water over medium heat. Simmer 5-7 minutes, stirring occasionally.
- Mash cherries slightly, then add lemon juice and vanilla. Simmer 2-3 more minutes until thickened.
- Strain for a smooth drizzle or leave chunky.
