A classic dessert with caramelized pineapple rings and a moist, buttery cake.
Ingredients:
- For the topping:
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed brown sugar
- 1 (20 ounce) can sliced pineapple rings, drained (reserve juice)
- 6 maraschino cherries, drained (optional)
- For the cake:
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions:
- Make the topping:
- Preheat oven to 350°F (175°C).
- Melt butter in a 10-inch cast iron skillet over medium heat.
- Stir in brown sugar until melted and bubbly.
- Arrange pineapple rings in the skillet, overlapping slightly.
- Place a cherry in the center of each ring (if using).
- Make the cake batter:
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
- Bake the cake:
- Pour batter evenly over the pineapple rings.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Invert the cake:
- Let the cake cool in the skillet for 10 minutes.
- Run a knife around the edges of the skillet to loosen the cake.
- Place a serving plate upside down over the skillet.
- Carefully invert the skillet and plate together.
- Gently lift off the skillet.
- Serve:
- Serve the cake warm or at room temperature.