One of my favorite cakes of spring & summer is the classic pineapple upside-down. This easy recipe features sweet pineapple rings in a buttery, brown sugar topping. Buttermilk & sour cream makes the cake ultimately moist and flavorful! Smart Recipes, American Recipes, Dairy,Vegetables,Other Recipes, Recipes Dairy,Vegetables,Other American Classic Pineapple Upside-Down Cake Classic Pineapple Upside-Down Cake Recipe | CHEFBear.net PT55M Serves 8 1/2 Cup Unnsalted Butter 1 Cup Light Brown Sugar 20 Ounces Pineapple Rings 12 N/A Maraschino Cherries 1 Cup All-Purpose Flour 3/4 Cup Granulated Sugar 2 Teaspoons Baking Powder 1/8 Teaspoon Salt 1 Large Egg 1/2 Cup Buttermilk 1/3 Cup Sour Cream 3 Tablespoons Vegetable Oil 1 Teaspoon Vanilla Extract 1 Teaspoon Rum Or Rum Flavoring Preheat oven to 350 degrees. In a 9-inch cast-iron skillet, pour melted butter and sprinkle the top evenly with brown sugar. Place 1 whole pineapple ring in the center of the skillet. Slice remaining pineapple rings in half. Use 12 halves to layer like a fan around the bottom of the skillet. Arrange remaining halves around skillet’s sides with the curve side pointing downward. Place 1 cherry in the center of the whole pineapple ring in the middle of the pan. Place 1 cherry in the center of all the fanned pineapple halves. Set aside. In a large bowl, add flour, sugar, and salt. Whisk until combined. In a medium bowl, whisk together egg, buttermilk, sour cream, oil, vanilla, and rum. Use a spatula to fold egg mixture into the flour mixture until just combined. Do not over-mix. Pour batter gently into prepared skillet and be careful not to move the arranged pineapple rings. Only fill the skillet 3/4 of the way full. Discard any remaining batter. Place skillet on a sheet pan and bake until a toothpick inserted in the center of the cake comes out clean or with a few crumbs, about 40 minutes. Remove from the oven and place on a wire rack to cool, about 30 minutes, or covered with foil overnight. Invert cake onto a serving platter, slice, and serve.

Classic Pineapple Upside-Down Cake

Classic Pineapple Upside-Down Cake Recipe


One of my favorite cakes of spring & summer is the classic pineapple upside-down. This easy recipe features sweet pineapple rings in a buttery, brown sugar topping. Buttermilk & sour cream makes the cake ultimately moist and flavorful!

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Recipe Information

Flavor Profile

American

Protein

Dairy,Vegetables,Other

Category

Desserts

Serves

8

Total Time

55 Minutes

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Ingredients

      • 1/2 Cup Unnsalted Butter (Melted)
      • 1 Cup Light Brown Sugar (Packed)
      • 20 Ounces Pineapple Rings (Drained)
      • 12 Maraschino Cherries
      • 1 Cup All-Purpose Flour
      • 3/4 Cup Granulated Sugar
      • 2 Teaspoons Baking Powder
      • 1/8 Teaspoon Salt
      • 1 Large Egg
      • 1/2 Cup Buttermilk
      • 1/3 Cup Sour Cream
      • 3 Tablespoons Vegetable Oil
      • 1 Teaspoon Vanilla Extract
      • 1 Teaspoon Rum Or Rum Flavoring

Directions

  1. Preheat oven to 350 degrees.
  2. In a 9-inch cast-iron skillet, pour melted butter and sprinkle the top evenly with brown sugar. Place 1 whole pineapple ring in the center of the skillet.
  3. Slice remaining pineapple rings in half. Use 12 halves to layer like a fan around the bottom of the skillet. Arrange remaining halves around skillet’s sides with the curve side pointing downward. Place 1 cherry in the center of the whole pineapple ring in the middle of the pan. Place 1 cherry in the center of all the fanned pineapple halves. Set aside.
  4. In a large bowl, add flour, sugar, and salt. Whisk until combined. In a medium bowl, whisk together egg, buttermilk, sour cream, oil, vanilla, and rum.
  5. Use a spatula to fold egg mixture into the flour mixture until just combined. Do not over-mix.
  6. Pour batter gently into prepared skillet and be careful not to move the arranged pineapple rings. Only fill the skillet 3/4 of the way full. Discard any remaining batter.
  7. Place skillet on a sheet pan and bake until a toothpick inserted in the center of the cake comes out clean or with a few crumbs, about 40 minutes. Remove from the oven and place on a wire rack to cool, about 30 minutes, or covered with foil overnight. Invert cake onto a serving platter, slice, and serve.



Nutrition & Cost Facts

Calories

475 kcal

Carbs

73 g

Fat

19 g

Protein

3 g

Cost Per Serving

$0.72

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About

astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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