Pineapple-Upside Down Cake


Pineapple-Upside Down Cake


  • 8 tbsp Butter
  • 1/2 cup Dark brown sugar
  • 5 slices Pineapple slices, canned, drained
  • 1/2 cup Milk
  • 1 Egg, lightly beaten
  • 1 1/4 cups Flour
  • 2 teaspoons Baking powder
  • 1/2 cup Sugar
  • 1 teaspoon Vanilla


  1. Preheat the oven to 375. Melt 1/2 of the butter in a heavy cast iron skillet.
  2. Add the brown sugar and stir well. Whisk in 2 teaspoons of water. Remove from the heat and add a single layer of pineapple slices. Set aside.
  3. Melt the rest of the butter. Whisk in the milk, egg, and vanilla.
  4. Combine the flour, sugar, and baking powder in a separate mixing bowl. Beat the milk mixture into your flour mixture until a smooth batter forms.
  5. Pour over the pineapple in the skillet. Bake for 30-35 minutes or until the center is firm.
  6. Allow to cool for 10 minutes. Invert the pan onto a serving plate. Serve warm or at room temperature.

Quick Cake Decoration

A fast and effective way to finish a cake requires only a paper lace-type doily and powdered sugar (or cocoa powder). Simply center the doily on top of the cake and sprinkle on a light, even layer of sugar. Carefully lift the doily off of the cake (straight up) and you should be left with an attractive design.