Pineapple Upside-Down Cake
📜 Collection: Jill Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic Pineapple Upside-Down Cake featuring a buttery brown sugar topping, pineapple rings, and pecans, baked in a cast-iron skillet with a light, fluffy batter.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 35 mins | 10 mins | 1 9-inch cake |
🔪 Key Equipment
- 9-inch oven-safe iron skillet
- Mixing bowls
- Electric mixer
- Sifter
- Wire cooling rack
Ingredients
For the Topping
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/3 cup | Butter | Melted |
| 1 cup | Brown Sugar | Packed |
| 1 (20-ounce) can | Sliced Pineapple | Drained, juice reserved |
| 2 tablespoons | Pecans | Large whole |
For the Cake Batter
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Cake Flour | Sifted |
| 1 teaspoon | Baking Powder | None |
| 1/8 teaspoon | Salt | None |
| 3 large | Eggs | Separated |
| 1 cup | Granulated Sugar | None |
| 5 tablespoons | Pineapple Juice | Reserved from canned pineapple |
Instructions
Step 1: Prepare the Skillet and Topping
- Preheat your oven to 375°F.
- In a 9-inch oven-safe skillet, melt the 1/3 cup butter over low heat.
- Sprinkle the 1 cup brown sugar evenly over the melted butter.
- Arrange the 1 (20-ounce) can sliced pineapple and 2 tablespoons pecans attractively on top of the brown sugar mixture.
Step 2: Mix the Batter
- In a bowl, sift together the 1 cup cake flour, 1 teaspoon baking powder, and 1/8 teaspoon salt.
- In a separate large bowl, beat the 3 large eggs (yolks only) until light and pale, then gradually beat in the 1 cup granulated sugar until thick.
- Stir the 5 tablespoons pineapple juice into the yolk mixture, then gently mix in the sifted dry ingredients until just combined.
- In a clean bowl, beat the remaining egg whites until stiff peaks form, and gently fold them into the cake batter in three additions.
Step 3: Bake and Invert
- Carefully pour the cake batter over the pineapple and pecans in the skillet, spreading it evenly.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown and fragrant.
- Let the cake cool in the skillet for 5 to 10 minutes before carefully inverting it onto a serving plate.
💡 Make-Ahead & Storage: Best served fresh on the day it is baked, but leftovers can be stored covered at room temperature for up to 2 days.
Original Recipe Scan
