Baked in a cast iron pan, you can see from the picture the beautiful caramelization that occurs when butter and sugar meet batter and fruit!
Serve with a dollop of fresh whipped cream and a steaming mug of coffee or tea for a wonderfully comforting old fashioned treat.
Visit the printable recipe here: Pineapple Upside-down Cake
Please enjoy the easy to follow step by step video featuring my husband "Big V" and his "Secret Ingredient Cooking!
Prep Time: 15 minutes
Bake Time: 30 minutes
- 1/2 cup butter
- 1 cup brown sugar
- 6 canned pineapple rings (drained)
- 4 eggs, separated
- 1/2 tsp grated lemon zest
- pinch of salt
- 1/2 cup caster sugar
- 1 tbsp spiced rum (optional)
- 3/4 cup all purpose flour
- 1 tsp baking powder
- Preheat the oven to 350 (180 C/ Gas 4)
- Melt butter over medium heat in a 10 inch cast iron pan. Remove 1 tbsp of the melted butter and set aside. Add the brown sugar to the remaining butter in the pan and stir well to blend. Place the pineapple on top in one layer. Remove from heat and set aside.
- Whisk together the egg yolks, reserved melted butter, and lemon zest until well blended. Set aside.
- Beat the egg whites and salt until stiff. Gradually fold in the caster sugar, then the egg yolk mixture.
- Sift the flour and baking powder together. Carefully fold into the the egg mixture in three batches.
- Pour the mixture over the pineapple. Bake until a skewer inserted in the center comes out clean, about 30 minutes.
- While still hot, invert onto a serving plate. Serve hot or cold.
Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.
Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.