Quick — think of a dessert that’s fruity, cakey, and reminds you of a tiki bar? I hope you said Pineapple Upside Down Cake. This is one of my summertime dessert go-to recipes. It’s easy to make and is always a crowd-pleaser. Melted butter gives the treat a really rich and flavorful taste.
Courtesy of Martha Stewart, here’s a traditional recipe that’s easy and delicious.
(Be sure to put a maraschino cherry in the center of each pineapple ring!)
Pineapple Upside Down Cake
Prep Time: 15 minutes
Cook Time: 45 minutes + 5 for cooling
1 1/3 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
3/4 cup milk
1 teaspoon vanilla
Grated rind from 1 lime
1 tablespoon fresh lime juice
1/4 cup butter (1/2 stick)
1/2 cup dark brown sugar
1 fresh, ripe pineapple, sliced, or one 20-ounce can pineapple slices
1. Preheat the oven to 350 degrees Fahrenheit. In a mixing bowl, sift together the flour, sugar, baking powder, and salt. Add the oil and milk to the bowl and beat for 1 minute. Add the vanilla, egg, lime rind, and lime juice, blending just until well combined.
2. In a cast-iron skillet over medium heat, melt the butter. Remove from the heat and sprinkle the brown sugar around the skillet. Arrange the pineapple slices and pecans on top. Pour the batter evenly over the top and bake for 45 minutes.
3. Remove from the oven and cool the cake in the pan for 5 minutes. Turn the cake out onto a circular platter.
For a more modern flair, you can make this into cupcake-sized servings. Just line a muffin pan with papers and place a ring of pineapple at the bottom of each liner. Pour the batter on top and bak according to directions above. Turn the cakes out onto a serving platter. A scoop of ice cream on top makes this the perfect sized dessert.