Pineapple Upside Down Cake

This pineapple upside-down cake is baked in a cast-iron skillet, served warm with or without vanilla ice cream. If you choose to use a store-bought cake mix, get the Duncan Hines Pineapple Cake mix. Then use the drained juice from the pineapple in place of the water. If there is not enough juice top it off with water.

Ingredients

Topping

• 1 stick butter

• 1 ½ cups packed brown sugar

• 1 (20 oz) can sliced pineapple

• 1 (4 oz) jar cherries

Cake

• 1 1/3 c. all-purpose flour

• 1 tsp. baking powder

• 1/2 tsp. kosher salt

• 1/4 c. unsalted butter softened

• 1/2 c. sugar

• 1/4 c. packed brown sugar

• 1 large egg

• 1 tsp. pure vanilla extract

• 1/4 c. sour cream

• 1/4 c. pineapple juice (from the can used for topping)

Preparation

1. Preheat the oven to 375 degrees F (190 degrees C)

2. Melt 1 stick butter in the bottom of a cast-iron skillet over medium heat, about 3 minutes. Remove from heat and sprinkle brown sugar evenly over butter. Add pineapple slices on top of the sugar in 1 decorative layer with a cherry in the middle of each pineapple ring. Set aside.

3. In a small bowl, whisk together flour, baking powder, and salt. Set aside. In a large bowl using a hand mixer, cream butter with sugars. Beat in egg, vanilla, and sour cream, then slowly beat in flour mixture and pineapple juice until just combined.

4. Spoon the batter over the pineapple, gently spreading out in an even layer.

5. Bake until cake is golden and a toothpick comes out clean, about 35 to 40 minutes.

6. Let cake cool in the skillet for 10 minutes before inverting onto a serving plate. Serve warm.

Keywords: dessert