Get ready to experience a dessert that's as dramatic as its name suggests! Pineapple Upside Down Pudding is not just a cake - it's a culinary performance that transforms simple ingredients into a show-stopping treat that will have your guests gasping with delight. Imagine a golden, caramelized masterpiece where sweet pineapple rings nestle atop a buttery, moist cake, creating a symphony of flavors that dance between tropical sweetness and rich, comforting warmth. This classic American dessert is about to become your new go-to recipe for impressing friends, family, and anyone with a sweet tooth!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 can (20 oz) pineapple slices
- 1 cup all-purpose flour
- 1 cup milk
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
Instructions
- Preheat the oven to 350°F (175°C). Ensure the oven rack is positioned in the center of the oven.
- In a 9-inch cast-iron skillet or round cake pan, melt the unsalted butter over medium heat. Sprinkle brown sugar evenly across the bottom of the pan and cook for 2-3 minutes until the sugar begins to caramelize.
- Drain the pineapple slices, reserving the juice. Arrange the pineapple slices in a single layer over the caramelized sugar, creating an attractive pattern. If desired, place maraschino cherries in the center of each pineapple ring.
- In a large mixing bowl, combine all-purpose flour, granulated sugar, and baking powder. Whisk together to remove any lumps.
- In a separate bowl, beat the eggs, then add milk, vanilla extract, and 2 tablespoons of the reserved pineapple juice. Mix well.
- Gradually pour the wet ingredients into the dry ingredients, stirring until a smooth batter forms. Be careful not to overmix.
- Carefully pour the batter over the arranged pineapple slices, ensuring an even distribution.
- Place the skillet or pan in the preheated oven and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean.
- Remove from the oven and let cool for 10 minutes. This resting time allows the caramel to set slightly and makes inverting easier.
- Place a large serving plate over the skillet and carefully invert the pudding. Let it sit for a minute to allow the caramel and pineapple to release completely.
- Slowly lift the skillet, allowing any remaining caramel to drip onto the cake. Serve warm, optionally with a scoop of vanilla ice cream.
Tips
- Use a cast-iron skillet for the best caramelization and even heat distribution.
- Make sure your butter and brown sugar are fully caramelized before adding pineapple for a rich, deep flavor.
- Pat pineapple slices dry to prevent excess moisture in the cake.
- Don't overmix the batter - this can lead to a tough, dense cake.
- Let the cake rest for 10 minutes after baking to ensure clean, easy removal.
- For extra flavor, add a splash of rum to the pineapple juice or sprinkle some cinnamon in the batter.
- Serve warm with a scoop of vanilla ice cream for the ultimate indulgence.
- If you don't have a cast-iron skillet, a round cake pan works perfectly fine.
- Room temperature eggs blend more smoothly and create a better cake texture.
- Store any leftovers in the refrigerator and gently reheat before serving to maintain moisture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 62g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 85mg
