Golden Barrel

Pineapple Upside-Down Cake

Moist, full-of-flavor, and oh-so delicious, this pineapple upside-down cake uses both dark and brown sugar and is a must-try!

Servings

8-10servings

Cook Time

45minutes

Servings

8-10servings

Cook Time

45minutes

Ingredients

Topping

Cake

Instructions

Topping

Preheat oven to 350 degrees F.
Heat an 8″ cast iron skillet over medium-high heat. Add butter, pineapple juice, and brown sugar, stirring until liquid boils and starts to thicken, about 5-7 minutes.
Remove from heat and arrange the pineapple rings in the liquid, working from the outside in. Place skillet in oven while preparing cake part.

Cake

In a bowl attached to a stand mixer (or with a hand mixer), beat butter and light brown sugar until light and creamy. Add eggs in one at a time, and vanilla.
In a small bowl, mix dry ingredients: flour, baking powder, salt, stirring to combine. With mixer on low, alternately add in dry ingredients and buttermilk, starting with and ending with the dry ingredients. Do not overmix–simply mix until just combined.
Remove skillet from oven and pour batter on top of pineapple rings. Put back in oven and bake for 45 minutes or until cake is golden and/or a toothpick inserted in middle comes out clean.
Remove skillet from oven and let cool for 10 minutes. Using a plate/platter that is larger than the skillet, place the plate over top of the skillet and invert cake onto plate. If any pineapples or topping sticks to the bottom of the skillet, simply remove it and place on top of cake.