{"slug":"pineapple-upside-down-cake","collection":"recipes","is_recipe":true,"visibility":"public","title":"Pineapple Upside-Down Cake","description":"A golden, caramel-glazed pineapple upside-down cake perfumed with cardamom and dark rum, baked in a cast-iron skillet for a beautifully caramelized top.","body_md":"\nThis cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.\n\n## Info\n\n-   yield: Serves 8\n-   active time: 30 min\n-   total time: 1 ¼ hours\n-   Source: http://www.epicurious.com/recipes/food/views/Pineapple-Upside-Down-Cake-103088\n\n## Special Equipment\n\n-   A well-seasoned 10-inch cast-iron skillet\n-   Electric Mixer\n\n## Preheat Oven\n\n-   Preheat oven to 350°F\n\n## Ingredients\n\n### Topping\n\n-   ½ medium pineapple, peeled, quartered lengthwise, and cored\n-   ¾ stick unsalted butter\n-   180ml (¾ cup) packed light brown sugar\n\n### Batter\n\n-   360ml (1½ cups) all-purpose flour\n-   2 to 3 teaspoons ground cardamom\n-   2 teaspoons baking powder\n-   ¼ teaspoon salt\n-   ¾ stick unsalted butter, softened\n-   240ml (1 cup) granulated sugar\n-   2 large eggs\n-   1 teaspoon vanilla\n-   1 tablespoon dark rum\n-   120ml (½ cup) unsweetened pineapple juice\n-   2 tablespoons dark rum for sprinkling over cake\n\n## Preparation\n\n### Topping\n\n1.  Cut pineapple crosswise into 3/8-inch-thick pieces.\n2.  Melt butter in skillet.\n3.  Add brown sugar and simmer over moderate heat, stirring, 4 minutes.\n4.  Remove from heat.\n5.  Arrange pineapple on top of sugar mixture in concentric circles,\n    overlapping pieces slightly.\n\n### Batter\n\n1.  In a medium bowl, Sift together\n    1.  flour\n    2.  cardamom\n    3.  baking powder\n    4.  salt\n2.  In a large bowl, using an electric mixer:\n    1.  Beat butter until light and fluffy.\n    2.  Gradually beat in granulated sugar.\n    3.  Add eggs, 1 at a time, beating well after each addition.\n    4.  Beat in vanilla and rum.\n    5.  Add half of flour mixture and beat on low speed just until\n        blended.\n    6.  Beat in pineapple juice\n    7.  Add remaining flour mixture, beating just until blended. (Batter\n        may appear slightly curdled.)\n3.  Spoon batter over pineapple topping and spread evenly.\n\n### Bake\n\n1.  Bake cake in middle of oven until golden and a tester comes out\n    clean, about 45 minutes.\n2.  Let cake stand in skillet 5 minutes.\n\n## Presentation\n\n1.  Invert a plate over skillet and invert cake onto plate (keeping\n    plate and skillet firmly pressed together).\n2.  Replace any pineapple stuck to bottom of skillet.\n3.  Sprinkle rum over cake and cool on plate on a rack.\n4.  Serve cake just warm or at room temperature.\n\n## Notes\n\n-   Some of the food editors found 3 teaspoons of cardamom to be too\n    much, but others loved the intense flavor.\n-   Cake may be made 1 day ahead and chilled, covered. Bring to room\n    temperature before serving.\n","draft":false,"servings":"8","prep_time":"30 minutes","cook_time":"45 minutes","total_time":"1 hour 15 minutes","created_at":"2014-12-01T04:18:45Z","categories":["dessert"],"tags":["Cardamom","Pineapple"],"methods":["Baked"],"themes":["Vegetarian"],"ingredients":[{"section":"Topping","items":["-   ½ medium pineapple, peeled, quartered lengthwise, and cored","-   ¾ stick unsalted butter","-   180ml (¾ cup) packed light brown sugar"],"parsed":[{"raw":"-   ½ medium pineapple, peeled, quartered lengthwise, and cored","qty":0.5,"item":"medium pineapple, peeled, quartered lengthwise, and cored"},{"raw":"-   ¾ stick unsalted butter","qty":0.75,"unit":"stick","item":"unsalted butter"},{"raw":"-   180ml (¾ cup) packed light brown sugar","qty":180,"unit":"ml","item":"packed light brown sugar"}]},{"section":"Batter","items":["-   360ml (1½ cups) all-purpose flour","-   2 to 3 teaspoons ground cardamom","-   2 teaspoons baking powder","-   ¼ teaspoon salt","-   ¾ stick unsalted butter, softened","-   240ml (1 cup) granulated sugar","-   2 large eggs","-   1 teaspoon vanilla","-   1 tablespoon dark rum","-   120ml (½ cup) unsweetened pineapple juice","-   2 tablespoons dark rum for sprinkling over cake"],"parsed":[{"raw":"-   360ml (1½ cups) all-purpose flour","qty":360,"unit":"ml","item":"all-purpose flour"},{"raw":"-   2 to 3 teaspoons ground cardamom","qty":2,"qty_max":3,"unit":"tsp","item":"ground cardamom"},{"raw":"-   2 teaspoons baking powder","qty":2,"unit":"tsp","item":"baking powder"},{"raw":"-   ¼ teaspoon salt","qty":0.25,"unit":"tsp","item":"salt"},{"raw":"-   ¾ stick unsalted butter, softened","qty":0.75,"unit":"stick","item":"unsalted butter","prep":"softened"},{"raw":"-   240ml (1 cup) granulated sugar","qty":240,"unit":"ml","item":"granulated sugar"},{"raw":"-   2 large eggs","qty":2,"item":"large eggs"},{"raw":"-   1 teaspoon vanilla","qty":1,"unit":"tsp","item":"vanilla"},{"raw":"-   1 tablespoon dark rum","qty":1,"unit":"tbsp","item":"dark rum"},{"raw":"-   120ml (½ cup) unsweetened pineapple juice","qty":120,"unit":"ml","item":"unsweetened pineapple juice"},{"raw":"-   2 tablespoons dark rum for sprinkling over cake","qty":2,"unit":"tbsp","item":"dark rum for sprinkling over cake"}]}],"servings_int":8,"qc":{"status":"passed","last_checked_at":"2026-07-30T02:07:38.4083Z","checked_by":"robert@sigler.io","standard_version":"2026-07-29","findings_count":0,"stale":false}}