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Recipe

Pineapple Upside Down Cake

  • Yield: 12 servings

Ingredients

  • 2 pounds of fresh pineapple, peeled, cored and cubed
  • 2 1/2 cups sugar, in all
  • 1 teaspoon ground cinnamon, in all
  • 1 teaspoon grated nutmeg, in all
  • 2 sticks butter, softened, in all
  • 2 whole eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 teaspoon vanilla
  • 1 cup milk
  • 2 1/4 cups flour

Directions

  • Preheat the oven to 350 degrees F. Toss the pineapple with 1 cup of sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon nutmeg in a mixing bowl. In a hot cast iron skillet, melt 1/2 stick of the butter. Add the pineapple mixture and cook, stirring, until the mixture caramelizes, 3 to 5 minutes. For the batter: In a mixing bowl, cream the remaining 1 1/2 sticks butter and 1 1/2 cups of the sugar. Stir in the eggs one at a time. Stir in the baking powder, baking soda, salt, vanilla, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, and milk. Add the flour and mix well. Pour the cake batter evenly over the pineapple. Bake for about 40 minutes, or until the cake is golden brown and pulls away slightly from the edges of the skillet. Cool for about 30 minutes, then invert over a large platter.