Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed brown sugar
- 1 can (20 oz) pineapple rings, drained and patted dry
- 10 maraschino cherries, drained
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup reserved pineapple juice
Instructions
- Build the caramel base. Heat the oven to 350°F (175°C). Melt the 1/2 cup butter in a 10-inch oven-safe skillet over medium heat. Stir in the brown sugar and cook 2 minutes until bubbly. Remove from the heat.
- Arrange the fruit. Arrange the pineapple rings in a single layer over the caramel, placing a cherry in the center of each ring.
- Mix the batter. Whisk the flour, baking powder, and salt. In another bowl, beat the softened butter and granulated sugar until fluffy; beat in the eggs and vanilla, then alternate adding the dry ingredients and pineapple juice.
- Bake. Spread the batter gently over the fruit. Bake 35-40 minutes, until golden and a toothpick comes out clean.
- Flip while warm. Rest 10 minutes — no longer — then run a knife around the edge, place a platter over the skillet, and flip confidently. Lift the skillet off and admire.
💡 Flip smarts
Flip while warm — wait too long and the caramel glues itself to the pan. A 10-inch cast iron skillet is the classic vessel and gives the best caramelization. Pat the pineapple rings dry so the caramel stays thick instead of watery.
Common questions
Can I use fresh pineapple?
Yes — slice it thin (about 1/4 inch) and it caramelizes beautifully. You'll need about 1 medium pineapple.
My cake stuck to the pan — help?
Run a knife around the edge and set the skillet over low heat for 2 minutes to loosen the caramel, then flip again.
Can I make it ahead?
It's best the day it's baked, but it's still delicious the next day. Warm slices 15 seconds in the microwave to revive the caramel.
Do I have to use a skillet?
A 9-inch round cake pan works — melt the butter and sugar in a saucepan first, then pour it in.
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