You know a recipe is not healthy when the ingredients call for an entire stick of butter and TWICE the amount of sugar than flour. This cake is also not classy. There are fancier desserts one can make, particularly ones that don’t call for canned fruits packed in heavy syrup. But this cake is GOOD. And serving it will make you feel like a 1950′s housewife who just figured out that baking is a great way to make your family love you.
To make this recipe you need an iron skillet, no exceptions. Nothing else will do. The skillet not only makes it possible to cook the caramel topping in the same pan you use to cook the cake, but it also bakes the entire business at high enough heat to create a chewy, caramel-ly mess of heaven. I’ve never managed leftovers with this cake, but I bet they’d be good.
Pineapple Upside-Down Cake
8 TBS (1 stick) butter
1 cup dark brown sugar
7 slices canned pineapple in heavy syrup
7 dark cherries in heavy syrup
1/4 cup toasted pecans
6 oz pineapple juice, divided
3 eggs, beaten
1 cup cane or granulated sugar
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
- Preheat oven to 350° F.
- Combine butter and brown sugar in a 10-inch cast-iron skillet over medium heat. Stir until the sugar dissolves and bubbles, about 5 minutes. Remove from heat and carefully place 1 slice of pineapple in the center of the pan. Arrange the remaining 6 slices around the center slice, being careful not to splatter the caramel on yourself. Drop your cherries into the centers of the pineapple slices and sprinkle with toasted pecans. Drizzle 3 TBS pineapple juice over top.
- Whisk together flour, baking power and salt in a medium bowl.
- In a separate bowl, stir together eggs, granulated sugar, and 5 TBS pineapple juice and add to the flour mixture, stirring just to combine.
- Carefully pour batter into the iron skillet, evenly distributing it over the fruit. Place in center rack of your preheated oven and bake for 40 minutes.
- Remove from oven and drizzle 2-3 TBS pineapple juice on top, just to moisten the cake, and allow to cool in to the pan for 10-15 minutes.
- Set a large platter on top of the skillet and careful invert the cake. Serve warm or cooled. Store leftovers tightly sealed at room temp for up to 5 days.