Pioneer Woman Pineapple Upside-Down Cake Recipe
The Pioneer Woman Pineapple Upside-Down Cake Recipe is a classic. It is a sweet and buttery dessert.
Ingredients
- 6 tablespoons of unsalted butter.
- 1 cup of packed brown sugar.
- 1 can of sliced pineapples.
- 1 small jar of maraschino cherries.
- 1 and 1/2 cups of flour.
- 1 cup of granulated sugar.
- 2 teaspoons of baking powder.
- 1/2 teaspoon of salt.
- 2 large eggs.
- 1/2 cup of whole milk.
- 1 teaspoon of vanilla extract.
Instructions
Prep the Skillet
- Preheat your oven to 350 degrees. Melt butter in your cast-iron skillet. Do this over medium heat.
Add Brown Sugar
- Sprinkle brown sugar over the melted butter. Spread it evenly across the bottom. This creates the caramel layer.
Arrange the Fruit
- Place pineapple slices on top of sugar. Put a cherry in each center. This makes the cake look pretty.
Mix Dry Ingredients
- Whisk flour, sugar, and baking powder. Add a pinch of salt too. Use a large mixing bowl.
Combine Wet Ingredients
- Mix eggs, milk, and vanilla extract. Use a separate small bowl. Pour this into the dry mix.
Make the Batter
- Beat the mixture until it is smooth. Do not overmix the batter. Use your electric hand mixer.
Pour and Bake
- Pour batter over the fruit slices. Spread it gently with a spatula. Bake for about 40 minutes.
Cool and Flip
- Let the cake cool for ten minutes. Run a knife around the edges. Flip it onto a large plate.
Notes
- Use a heavy cast-iron skillet.
- Drain the pineapple juice very well.
- Pat the cherries dry with paper.
- Check the cake with a toothpick.
- Flip the cake while still warm.
- Use fresh eggs at room temperature.
- Do not let it sit too long.
- Add a pinch of cinnamon for flavor.
- Serve it with vanilla ice cream.
- Store leftovers in the fridge.