Recipes Desserts Cakes and Cupcakes Pineapple Upside-Down Cake
Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake is rated 4.3 out of 5 by 4.
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Prep Time: 20 minutes
Cook Time: 60 minutes
Servings: 10
One of America's most popular desserts for almost a century, the pineapple upside-down cake was once known as a skillet cake because it was baked on the stovetop in a cast-iron pan. Here, the cake is made in our specially designed pan, which features indentations to hold the pineapple rings.

Ingredients:

For the topping:

  • 7 fresh or canned drained pineapple slices (1/4-
     inch slices)
  • 6 Tbs. (3/4 stick) unsalted butter
  • 1/2 cup plus 2 Tbs. firmly packed light
     brown sugar
  • 1/2 cup granulated sugar

For the cake:

  • 2 cups cake flour
  • 1 1/8 tsp. baking powder
  • 1 tsp. salt
  • 3/4 cup milk
  • 1 1/2 tsp. vanilla extract
  • 1 1/2 Tbs. dark rum
  • 6 Tbs. (3/4 stick) unsalted butter
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 7 canned cherries in syrup, drained

Directions:

Have all the ingredients at room temperature.

Position a rack in the lower third of an oven and preheat to 350°F. Grease a pineapple upside-down cake pan.

To prepare the topping, place the pineapple slices in the prepared pan, aligning them with the relief pattern. In a small saucepan over medium-low heat, combine the butter, brown sugar and granulated sugar and heat until the butter melts. Stir to blend the ingredients, then spread the mixture over the pineapple slices. Set aside.

To make the cake, over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside.

In a small bowl, whisk together the milk, vanilla and rum. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, 1 to 2 minutes. Add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition.

Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.

Pour the batter into the prepared pan, spreading it evenly. Bake until the center of the cake springs back when touched and a toothpick inserted into the center comes out clean, 50 to 55 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes.

Tap the pan gently on a work surface to loosen the cake, invert the pan onto a cake plate and lift off the pan. Place 1 cherry in the center of each pineapple slice. Let the cake cool for 45 minutes before serving. Serve warm or at room temperature. Serves 10.
Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Best recipe I made this for my coworkers and they loved it. I made it a few times for my family and it was a blast!!!
Date published: 2017-03-04
Rated 5 out of 5 by from Solid Recipe I have made this recipe several times, over the past few years. It turns out beautifully every time, and I have had repeat requests for me to make it. It is my favorite PUD Cake recipe, and I have adapted it for larger pans/servings, as well as used other fruit such as peaches. Highly recommend.
Date published: 2016-07-31
Rated 3 out of 5 by from Look for another recipe The cake was very easy to make. Mine required the entire amount of the suggested time to bake through. Even though the crumbs stuck to my tester when I checked to see it was done, it was still dry when i cut it. Perhaps the entire sick of butter should have been used.
Date published: 2014-08-27
Rated 4 out of 5 by from Sweet Treat This cake recipe is very good and very easy. I will say though that it is also very sweet so if you prefer less sweet desserts this may be borderline ok. I would also check cooking times and keep en eye on the cake- mine was done 20 minutes "early" and I have a convection oven. A nice choice for the summertime especially.
Date published: 2013-11-24
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