Family Traditions Baking

Traditional Pineapple Upside

 Down Cake3 1/2 stars

by Table for Seven

Torte image

My dad's favorite dessert made by my grandma was this pineapple upside-down cake in a cast-iron skillet. This dessert has a buttery, caramelized topping with pineapple, a touch of brown sugar  and cherries. Baking it in a skillet ensures a rich, moist crumb and a perfectly caramelized crust. 

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Ingredients

Directions

  1.  Preheat and prepare the skillet. Preheat your oven to 350°F (175°C). In a 9- to 10-inch cast-iron skillet, melt 1/2 cup of butter over medium heat on the stovetop.
  2.  Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3.  Prepare the wet ingredients. In a separate bowl using an electric mixer, beat the 1/2 cup of softened butter and granulated sugar until light and fluffy. Beat in the egg yolks one at a time, followed by the vanilla extract and reserved pineapple juice. Gradually mix in the dry ingredients until just combined.
  4.  Fold in egg whites. In a clean bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the cake batter with a spatula until no streaks of white remain.
  5.  Pour and bake. Carefully pour the batter evenly over the pineapple rings in the skillet. Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  6.  Cool and invert. Let the cake cool in the skillet for at least 10 minutes. To invert, run a knife around the edge to loosen the cake from the pan. Place a large serving plate over the skillet, and, while holding both together with oven mitts, carefully flip it over. Lift the skillet off, scraping any remaining fruit or syrup onto the cake if needed.
  7.  Serve. Serve the cake warm, with a dollop of whipped cream or a scoop of vanilla ice cream if desired.