We wanted a new recipe to model
with our placemats so we selected a pineapple upside down cake as our alternative to freshly baked cookies as a prop. The cake's topping features a sweet and gooey mixture of brown sugar, butter, and pineapple in lieu of frosting. The cake itself has a similar flavor to a sponge cake, making it the perfect complement to the pineapple's slightly chewy texture.
Pineapple Upside Down Cake
For cake:
1/2 cup softened butter
1 cup granulated sugar
2 eggs
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup pineapple juice
For topping:
4 tablespoons butter
1 cup brown sugar
1 can of pineapple, chunks or slices
Preheat oven to 350 degrees Fahrenheit.
Drain the can of pineapple and reserve juice for cake batter.
In a large bowl, cream together 1/2 cup butter, granulated sugar, and eggs. Mix remaining dry ingredients separately and add alternately with juice to creamed sugar mixture.
In a cast iron skillet* on the stovetop, melt 4 tablespoons butter and stir in brown sugar. Simmer together until sugar is dissolved. Arrange pineapple chunks or slices on top of brown sugar mixture. Then pour batter into skillet and bake for 45 minutes.
Let cool for 15 - 20 minutes, then invert skillet over platter. Let stand until cake falls out of skillet (may take 5 minutes or longer). Serve warm, if desired. Any leftovers will keep in an air-tight container in the refrigerator for up to 5 days.
*Or other 9 to 10 inch diameter oven-proof dish.
