Pineapple Upside Down Cake

Directions

Preheat oven to 350°F. Place rack in the middle of the oven.

Pineapple Topping

1. Drain pineapple rings and reserve the juice. Measure out ½ cup for the batter. Drain the cherries.
2. Place 1 stick of butter in the 10-inch cast iron skillet and melt over low heat. Coat the sides of the pan too.
3. Sprinkle 1 cup brown sugar over the butter. Use a fork to press and distribute evenly across the bottom.
4. Place 1 pineapple ring in the center. Surround with the remaining 7 rings — use halved or whole rings to fill the pan.
5. Place a Maraschino cherry in the center of each ring.
6. If using, place walnut or pecan halves flat-side up around the edge of the pan.
7. Gently press the pineapple, cherries, and nuts into the sugar-butter mixture so they rest on the bottom of the pan.

Cake Batter

1. In a bowl, whisk together 1 cup flour and 1 tsp baking powder. Set aside.
2. In a second bowl, combine the reserved ½ cup pineapple juice, white sugar, egg yolks, and vanilla. Stir with a wooden spoon until the sugar begins to dissolve.
3. Gradually add flour mixture into the pineapple mixture in thirds — add ⅓ at a time, folding with a rubber spatula until just blended. Beat with a wooden spoon for 100 strokes.
4. In a separate clean bowl, beat egg whites until stiff peaks form.
5. Gently fold egg whites into the batter, folding in one direction only, until no white streaks remain.
6. Spread batter evenly over the pineapple layer, smoothing the surface level.
7. Bake uncovered for 32–36 minutes, until a toothpick inserted in the center comes out clean.

Removing from the Pan

1. Remove from oven. Immediately run a knife or wooden skewer around the inside edge of the pan.
2. Set the cast iron pan on a folded towel to protect from heat. Cover a serving platter with aluminum foil and place it face-down over the pan.
3. Flip in one confident motion. Gently tap the pan, then slowly lift it away.
4. Cool before slicing. The caramel will firm up beautifully as it cools.