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Chef John's Pineapple Upside-Down Cake
Chef John's Pineapple Upside-Down Cake
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
80 minutes
Upside-down pineapple cake with caramelized surface, best served warm with vanilla ice cream for a stunning dessert.
Ingredients:
  • 0.25 cup butter
  • 0.75 cup light brown sugar
  • 1 tablespoon pineapple juice
  • 1 tablespoon dark rum
  • 0.5 small fresh pineapple - peeled, cored, and sliced
  • 0.5 cup butter
  • 1.5 cups all-purpose flour
  • 0.125 teaspoon ground cardamom
  • 0.5 teaspoon salt
  • 2 teaspoons baking powder
  • 0.5 cup white sugar
  • 1 egg
  • 0.5 cup cold milk
Instructions:
  • Preheat oven to 400°F (200°C).
  • In a 12-inch cast iron skillet over medium-low heat, melt 1/4 cup butter until sizzling. Add in brown sugar, pineapple juice, and dark rum. Cook until the sugar dissolves and the mixture bubbles, around 5 minutes.
  • Take the skillet off the heat and arrange pineapple slices in a layer over the brown sugar mixture, ensuring full coverage. Set aside the skillet.
  • In a small skillet, gently melt 1/2 cup of butter over low heat until it turns golden brown and emanates a delightful nutty aroma, which should take around 5 minutes. Be attentive as butter can burn quickly. Once ready, remove from heat and allow it to cool for 10 minutes.
  • In a large bowl, combine flour, cardamom, salt, baking powder, and white sugar. Add egg and cold milk, mix until just combined. Pour in melted butter and stir until thoroughly mixed.
  • Spread the batter evenly over the pineapple slices in the skillet to completely cover them.
  • Bake in a hot oven until the cake bubbles around the edges, turns golden brown on top, and a toothpick inserted in the center comes out clean, for approximately 30-35 minutes. Cool in the skillet for 10 minutes before serving.
  • Gently slide a knife along the edge of the skillet to loosen the cake. Place a large plate over the skillet, then flip it over to reveal the beautiful pineapple slices on top of the cake.

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