Pineapple Upside-Down Cake Recipe

Pineapple Upside-Down Cake

• Level: Easy
• Yield: 8 to 10 servings
• Nutritional Analysis Per Serving: Serving Size 1 of 10 servings
  Calories 407
  Total Fat 16 g
  Saturated Fat 7 g
  Carbohydrates 58 g
  Dietary Fiber 2 g
  Sugar 37 g
  Protein 5 g
  Cholesterol 62 mg
  Sodium 453 mg
• Total: 1 hr 30 min (includes cooling time)
• Active: 40 min

Craving a showstopping dessert? Fire up your cast-iron skillet with juicy fresh pineapple and luxurious vanilla bean paste for an irresistible upgrade to the classic Pineapple Upside-Down Cake. Watch the pineapple caramelize to golden perfectionthe dramatic flip reveals a masterpiece worth every bite!

Pineapple Topping:

• 4 tablespoons premium European unsalted butter
• 1/2 cup light brown sugar
• 1/4 cup dark rum
• 1 teaspoon kosher salt
• 1 teaspoon vanilla bean paste
• 1 ripe pineapple, skin removed, cored and sliced into 1/2-inch rings (position on paper towels to absorb excess moisture)
• Luxardo or premium maraschino cherries, for embellishing

Cake Batter:

• 4 tablespoons premium European unsalted butter
• 1 1/2 cups plus 2 tablespoons cake flour (leveled and sifted into a bowl)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/4 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs, at room temperature, lightly beaten
• 1 tablespoon vanilla bean paste
• 2 tablespoons dark rum
• 2/3 cup buttermilk

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Special equipment:

• an electric hand mixer

Instructions:

1. For the pineapple topping: In a large cast-iron skillet, combine the butter, brown sugar, rum, salt and vanilla. Heat gently until caramelized and light brown, about 5 minutes. Add the pineapple and cook, turning halfway, until tender and sugars fully caramelized, about 15 minutes. Remove from heat and cool. Arrange pineapple in a single, even layer without overlapping. Place a cherry in the center of each ring and press gently. Let sit 10 to 15 minutes to cool completely.
2. For the cake batter: Preheat oven to 350 degrees F with rack in center.
3. Make brown butter first! In a medium skillet, melt butter over medium heat, stirring constantly until light brown bits form, about 2 minutes. Continue until richly nutty brown, then transfer to a bowl to coolthis magic goes into your batter.
4. Whisk sifted cake flour, baking powder and salt in a small bowl; set aside.
5. In a large bowl with electric hand mixer, beat melted brown butter, oil and sugar until fluffy. Add eggs one at a time, beating until combined. Mix in vanilla bean paste and rum.
6. Combine buttermilk with wet mixture, then gently fold into dry ingredients until just blended.
7. Pour batter over cooled pineapple and bake until a tester comes out clean and top is golden, about 25 minutes. Cool on wire rack 10 to 15 minutes. Run a knife around edges, then invert onto a serving platter. Slice, savor, and share the wow!