Name: Caramelized Pineapple Upside-Down Cake
Ingredients: For the Caramel Topping: Unsalted Butter: 1/2 cup (1 stick), this forms the base of the caramel and adds richness.; Packed Light Brown Sugar: 3/4 cup, provides the deep caramel flavor and sweetness.; Fresh Pineapple Rings: 1 (20-ounce) can rings, or fresh pineapple sliced into rings about 1/2 inch thick, the star of the show, offering tangy sweetness and a beautiful caramelized texture. Maraschino cherries (optional): For a pop of color and classic touch, these are optional but add a festive look.; For the Cake Batter: All-Purpose Flour: 1 1/2 cups, the foundation of the cake, providing structure.; Granulated Sugar: 3/4 cup, adds sweetness to the cake and balances the brown sugar in the caramel.; Baking Powder: 1 1/2 teaspoons, a leavening agent that helps the cake rise and become fluffy.; Salt: 1/4 teaspoon, enhances the flavors of all the other ingredients and balances the sweetness.; Unsalted Butter, softened: 1/2 cup (1 stick), adds moisture, richness, and tenderness to the cake.; Eggs: 2 large, bind the ingredients together, add richness, and contribute to the cake’s structure.; Milk: 1/2 cup, adds moisture and helps to create a tender crumb.; Vanilla Extract: 1 teaspoon, enhances the overall flavor of the cake, adding warmth and depth.

Ingredients

For the Caramel Topping:
- Unsalted Butter: 1/2 cup (1 stick), this forms the base of the caramel and adds richness.
- Packed Light Brown Sugar: 3/4 cup, provides the deep caramel flavor and sweetness.
- Fresh Pineapple Rings: 1 (20-ounce) can rings, or fresh pineapple sliced into rings about 1/2 inch thick, the star of the show, offering tangy sweetness and a beautiful caramelized texture. Maraschino cherries (optional): For a pop of color and classic touch, these are optional but add a festive look.
For the Cake Batter:
- All-Purpose Flour: 1 1/2 cups, the foundation of the cake, providing structure.
- Granulated Sugar: 3/4 cup, adds sweetness to the cake and balances the brown sugar in the caramel.
- Baking Powder: 1 1/2 teaspoons, a leavening agent that helps the cake rise and become fluffy.
- Salt: 1/4 teaspoon, enhances the flavors of all the other ingredients and balances the sweetness.
- Unsalted Butter, softened: 1/2 cup (1 stick), adds moisture, richness, and tenderness to the cake.
- Eggs: 2 large, bind the ingredients together, add richness, and contribute to the cake’s structure.
- Milk: 1/2 cup, adds moisture and helps to create a tender crumb.
- Vanilla Extract: 1 teaspoon, enhances the overall flavor of the cake, adding warmth and depth.

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Instructions

Prepare the Caramel and Pineapple Base: Preheat your oven to 350°F (175°C). In a 9-inch round oven-safe skillet (cast iron works beautifully, or any heavy-bottomed skillet that can go from stovetop to oven), melt the butter over medium heat. Once melted, sprinkle the brown sugar evenly over the butter. Cook over medium heat, stirring occasionally, until the brown sugar is melted and bubbly, about 2-3 minutes. Be careful not to burn the caramel; it should be bubbling gently. Remove the skillet from the heat.
Arrange the Pineapple: Arrange the pineapple rings in a single layer over the caramel in the skillet. You can cut the rings in half or use whole rings depending on the size of your skillet and preference. If using maraschino cherries, place one in the center of each pineapple ring and/or between the rings for added visual appeal and a touch of sweetness. Gently press the pineapple rings into the caramel to ensure they are slightly submerged.
Make the Cake Batter: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer or by hand with a whisk. Beat in the eggs one at a time, mixing well after each addition. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; be careful not to overmix. Stir in the vanilla extract. The batter should be smooth and pourable.
Assemble and Bake: Carefully pour the cake batter evenly over the pineapple and caramel in the skillet, spreading it gently to the edges. Use a spatula to ensure the batter is evenly distributed and covers the pineapple completely. Place the skillet in the preheated oven and bake for 30-40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown and spring back lightly when touched.
Cool and Invert: Once baked, remove the skillet from the oven and let it cool in the skillet for about 10-15 minutes. This cooling time is crucial as it allows the caramel to slightly set and makes inverting easier. Place a serving plate or cake stand over the skillet, ensuring it’s larger than the skillet. Holding the plate firmly against the skillet, carefully and quickly invert the cake onto the plate. Lift the skillet slowly to allow the caramel and pineapple to release and drizzle down the sides of the cake. If any pineapple slices stick to the skillet, gently remove them with a spatula and arrange them back on top of the cake.
Serve and Enjoy: Serve the caramelized pineapple upside-down cake warm or at room temperature. It’s delicious on its own, but even better with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of extra caramel sauce. Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Nutrition

Serving Size: one normal portion
Calories: 400
Fat: 20g