Want to put a smile on your face or turn your frown upside-down? Pineapple Upside-Down Cake can change your mood with just one bite! Of course that’s just my opinion, but who’s going to say no to a buttery sweet concoction with a cherry on top, literally? I found this recipe in The White Lily Cookbook I ordered as a birthday present for myself this past fall. Instead of using pineapple rings, I used a whole can of drained tidbits which made it really easy to line up the slices, aiming for a cherry in the middle of each one!
The Beginning:
As the oven is preheating to 350 degrees, place the 10″ cast iron pan* in the oven with 1/4 cup (half stick) of unsalted butter just until melted. Remove the pan from the oven and sprinkle 3/4 cup of light brown sugar over the butter.
* Note: A 10″ cast iron skillet is 10″ across the bottom and about 12″ across the top. A “helper handle”, the one opposite the “regular” handle, can make inverting easier once finished. My LODGE cast iron skillet has the letters 10SK on the bottom.
The Arrangement:
Drain a 20 ounce can of pineapple tidbits( in pineapple juice). Arrange tidbits on top of the brown sugar in 3 concentric circles, beginning with the outermost circle. I believe all tidbits were used in the making of this project and the juice was saved to incorporate into a morning smoothie. I really liked using these better than the pineapple rings because the arrangement allows for you to cut between the pineapple tidbits when slicing the cake rather than through pineapple rings. The maraschino cherries(12-15) were placed at intervals between the two outer circles. When slicing a piece to serve, I centered the cherry in the middle of each. Everyone can have a cherry on top! Finally, if desired, sprinkle 1/2 cup of chopped pecans in the remaining uncovered areas of brown sugar. I definitely recommend this addition! Now, let’s make the cake!
The Cake:
With a paddle attachment, beat softened butter and granulated sugar at MEDIUM speed for about 3-4 minutes until fluffy, scraping sides at least once. Beat in the room temperature eggs one at a time. Whisk the flour, baking powder and salt together in a separate bowl. Add in the flour mixture alternately with the milk, beginning and ending with flour. Look at that batter! It smells divine and looks rather luscious!
Pour the batter over that beautiful display you created and gently spread it out evenly. Bake it for about 30-35 minutes until toothpicke inserted comes out clean. Cool in pan on rack for about 5 minutes. Then…..
Flip it Upside-Down!
Run an offset spatula around the outer edge of the cake and CAREFULLY invert onto a parchment or foil-lined pan wider that the cake and remove the pan while using mitts for protection as the pan will still be rather hot. If you can get a second set of hands, you could make this a bit easier; TEAMWORK helps! If you could only smell its sweet and buttery summer-like aroma!
Serve it up!
Let me tell you the texture of this Pineapple Upside-Down Cake made with White Lily All-Purpose Flour is tender with a perfect crumb. Each bite of cake with the sweet, buttery pineapple topping can melt away any ambition you had for the rest of the day. Just savor and enjoy; you deserve it! Remember, everyone gets a cherry!
Pineapple Upside-Down Cake
Ingredients
- 1/4 c unsalted butter
- 3/4 c light brown sugar, firmly packed
- 1- 20 oz can of pineapple tidbits, drained
- 12-15 maraschino cherries
- 1/2 c chopped pecans
- 1/2 c unsalted butter, softened
- 1 c granulated sugar
- 2 large eggs, room temperature
- 1 t vanilla
- 2 c White Lily All-Purpose Flour
- 2 t baking powder
- 1/2 t salt
- 3/4 c milk
Instructions
- Preheat oven to 350°F.
- Place a 10-inch cast-iron skillet in the oven with 1/4 cup of the unsalted butter. Remove once melted.
- Sprinkle the brown sugar in the skillet over the melted butter.
- Drain pineapple tidbits, reserving juice for a smoothie; refrigerate the juice.
- Arrange tidbits in inner and outer circles.
- Evenly space 10-12 cherries between the two pineapple circles and place one in the center.
- Sprinkle the chopped pecans around outer edge, between the circles and in the center.
Cake Batter
- In a stand mixer, with a paddle attachment, beat the butter and sugar for about 3-4 minutes or until fluffy. Scrapes sides of bowl at least once during the process.
- Add eggs one at a time; beat well after each addition then blend in the vanilla.
- Whisk together the dry ingredients. On LOW speed, add it to the mixing bowl alternately with the milk, beginning and ending with flour. After each addition is blended, add the next. Do not over mix.
- Pour batter gently over ingredients in cast-iron pan. With an offset spatula, smooth out the top.
- Bake for 30-35 minutes Remove once toothpick inserted in center comes out clean. Cool in pan for 5 minutes.
- Run the offset spatula around the edges of the cake. Invert onto a flat serving plate or board. Cut to serve with a cherry in the center of each slice either warm or at room temperature.
