Chef John's Pineapple Upside-Down Cake

This pineapple cake is turned over to reveal its gloriously caramelized surface; serve warm with vanilla ice cream for a truly impressive dessert.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 263 Calories

Ingredients

• 1 egg
• 2 teaspoons baking powder
• 1 tablespoon dark rum
• 1 tablespoon pineapple juice
• 0.5 cup butter
• 1.5 cups all-purpose flour
• 0.25 cup butter
• 0.5 teaspoon salt
• 0.5 cup white sugar
• 0.125 teaspoon ground cardamom
• 0.5 cup cold milk
• 0.75 cup light brown sugar
• 0.5 small fresh pineapple - peeled, cored, and sliced

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Melt 1/4 cup butter in a 12-inch cast iron skillet over medium-low heat. Stir in brown sugar, pineapple juice, and dark rum. Cook over medium-low heat until sugar is dissolved and mixture is bubbling, about 5 minutes.

Step 3

Remove from heat and spread pineapple slices in a layer over the brown sugar mixture, completely covering the mixture. Set skillet aside.

Step 4

Melt 1/2 cup butter in small skillet over low heat until the butter begins to brown and release a nutty fragrance, about 5 minutes. Watch carefully, butter burns easily. Remove from heat and let cool for 10 minutes.

Step 5

Whisk together flour, cardamom, salt, baking powder, and white sugar in a large bowl. Whisk in egg and cold milk until just combined. Pour in melted butter and stir to mix thoroughly.

Step 6

Pour batter over the pineapple slices in the skillet; spread evenly to cover.

Step 7

Bake in preheated oven until the cake begins to bubble around the edges, the top is browned, and a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Let cool in the skillet for 10 minutes.

Step 8

Loosen the cake from the skillet by running a knife around the inside edge of the cake. Invert a large plate over the top of the skillet and flip over, releasing the cake to show the pineapple slices on top.