pineapple upside down cake

Made in a cast iron skillet, this pineapple upside down cake is light, fluffy and just the right amount of sweet.  But I think my favorite  part is the edge.  It gets a wee bit crispy from the caramel when baking and it is oh so delicious!

Of course, fresh is always best, but in the real world, we can't always get fresh.  So canned pineapple is what I used in this recipe.  If you have access to fresh, go for it!

Pineapple Caramel Topping

1 can of pineapple rings drained and juice reserved
1/2 cup butter
2/3 cup packed brown sugar

 

Pineapple Caramel Topping
Melt the butter in skillet over medium heat, then add the brown sugar.  Let it simmer, stirring frequently for 4-5 minutes.  Remove from the heat, and arrange the pineapple rings in the pan right into the caramel.

 

Cake Batter

1 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar (I used Splenda)
2 large eggs at room temperature
1/2 tsp almond extract
1 tsp vanilla
1 Tbsp rum
1/2 cup pineapple juice

*Preheat oven to 350°F.

Cake Batter

Beat the butter in a large bowl with an electric mixer until fluffy, then add in the sugar.  Add eggs, one at a time, beating after each addition, then add in the almond extract, vanilla and rum.

Sift together the flour, baking powder, and salt and add half of it to the butter mixture beating on low speed just until blended.  Add in pineapple juice, then add remaining flour mixture, beating just until blended.

Spoon the batter into the cast iron skillet over top the pineapple topping and spread evenly.

Bake It!
Bake cake in middle of oven until golden and a toothpick inserted into the middle comes out clean (approximately 40 minutes). Let the cake rest in skillet for five minutes, then invert a plate over skillet and invert cake onto plate.