Description
A budget-friendly, moist pineapple upside-down cake made with pantry staples. This recipe features a rich caramel base and yields leftovers perfect for breakfast.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, softened (for caramel base)
- 1 cup (200g) packed brown sugar (dark preferred)
- 8 to 10 canned pineapple rings (in juice, not syrup)
- 8 to 10 maraschino cherries
- 1 1/2 cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) unsalted butter, melted (for batter)
- 2 large eggs, room temperature
- 1/2 cup (120ml) pineapple juice (from the can)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). If using a cast iron skillet, place it in the oven to preheat.
- In the skillet (or a saucepan), melt 1/2 cup softened butter over medium heat. Stir in brown sugar and cook for 2-3 minutes until bubbling and syrupy. Do not burn.
- Drain pineapple rings well and arrange them in a single layer in the skillet. Place a cherry in the center of each ring. Pour remaining pineapple syrup over the fruit.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a larger bowl, cream granulated sugar and melted butter. Beat in eggs one at a time. Stir in pineapple juice and vanilla extract.
- Gently fold dry ingredients into wet ingredients until just combined. Pour batter over the pineapple layer.
- Bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
- Cool in the skillet for 10 minutes. Place a serving plate over the skillet and confidently flip to invert. Lift off skillet and serve warm.
Notes
Ensure eggs are at room temperature to prevent butter from seizing. Drain pineapple rings well to avoid a soggy bottom. Let the cake cool for exactly 10 minutes before flipping to allow caramel to set slightly but not harden. Can be stored in the refrigerator for up to 5 days or frozen for 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 38
- Sodium: 250
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 50
- Fiber: 1
- Protein: 4
Keywords: pineapple upside down cake, budget baking, leftover hack, easy dessert, cast iron cake, family friendly