The combination of rich, buttery cake and caramelized pineapples in this classic dessert will transport guests to the good ol' days. It's traditionally made in a cast-iron skillet, but a 9- or 10-inch cake pan will also get the job done in a pinch.

Pineapple Upside-Down Cake

all-purpose flour

sugar

baking powder

salt

milk

vanilla extract

unsalted butter (1/2 stick)

brown sugar

pineapple

pecans

Maraschino cherries, for garnish (optional)

Preheat oven to 350 degrees. In the bowl of a mixer fitted with the whisk attachment, beat together flour, granulated sugar, baking powder, and salt. Add oil and milk; beat on medium speed until smooth, about 1 minute. Beat in egg and vanilla until well combined.

Melt butter in a 10-inch nonstick skillet, preferably cast iron, over medium heat. Add brown sugar and cook, stirring, until moistened. Remove from heat; arrange pineapple and pecans on top. Pour batter evenly over top and smooth with a spatula.

Bake until a tester inserted in center comes out clean, 45 to 50 minutes. Let cool in pan 10 minutes. Run a knife around edge of cake, then carefully invert onto a platter. Serve warm or at room temperature, garnished with cherries if desired.

The recipe called for too much butter. Although, I extracted it earlier but still couldn’t pull it through. By far, this was my first cake that wasn’t up to the mark :(

The only thing I varied from was that I added the traditional maraschino cherries in the center of the pineapple rings. Beautiful cake. I love Martha Stewart recipes and hardly ever stray from the recipe as posted.

My all time favorite cake is upside down pineapple. I’ve tried many recipes, this is definitely my favorite. I’m a lazy baker, I loved the simplicity of it. Quick to make and an easy recipe to follow.
Thank you Martha

I am typing this as I eat this warm, tangy delicious cake. Please, please use the lime and lime juice as it adds a special added depth to the flavor. Now, all I’m missing is a nice scoop of vanilla bean ice cream.
It was also very simple and quick. I had all the ingredients on hand!

Absolutely delicious! The pineapple combined with the lemon juice made a delicious summer dessert. However, a few changes: I used lemon juice and lemon zestinstead of lime, and next time I make this cake I´m going to triplicate the quantities of the cake to make it taller. Instead of a skillet, I used a baking pan.
Highly recommended...loved this!

I made this last night using Bob's Red Mill gluten-free-1-to-1-baking-flour since one in our party is gluten free. It was absolutely marvelous and totally delish. Didn't have a fresh lime (only fresh lime juice), so omitted the rind. Still tangy and sweet and caramelized yumminess.

The cake was heavy, doughy, and flat.  The taste of the cake was good-I also used only 1/2 of the lime zest. The pineapple butter and brown sugar was way too oily and sweet.  I may try this recipe again using cake flour and much less brown sugar and butter.

I made this and loved it.  I did not have pecans so none were added.  I did not have any limes or lime juice, so I just used 1 teaspoon lemon juice instead.  I used a cast iron frying pan and baked it in my wood cook stove.  It turned out fabulous!  Next time I would add more brown sugar to make the bottom more gooey, and after seeing the comments about the lime, I will stick with lemon juice.  Thanks for the great recipe!

I made this cake to surprise my wife. I followed the recipe however I added raisins with the pineapples.  Let me tell you it was perfect. She loved  it, and I will make it time and time again for her.  Thanks Martha for recipe.

Not horrible, not great. Like other commenters, I didn't care for the lime zest, and I used pineapple rather than lime juice so the lime was not particularly prominent, just unappealing. The cake was moist enough, but the caramel was quite light in the middle of the pan. I don't think as written the cake would be moist and the sugar would be caramelized enough at the same time. Time to try another recipe.

Not a keeper for me. I didn't find that the cake was as moist as I would have liked and the lime accents were a bit intrusive. First time I've used a cast iron pan for pineapple upside down cake, and I like the look it gives the topping. Recipe should have specified pan size, though. I wasn't sure which one to use.

I baked this cake a while ago, &amp; liked it so much that I put it in my Ipad in "My Recipe Book" app, something went wrong &amp; I lost all of my recipes. What a nightmare! I just spent the whole day looking for this recipe again. Thank god I found it again! It is definetely a keeper!

Really, really great! I haven't had one of these in years and it was fantastic. The cake was super moist and flavorful and the topping was just perfect. I used a 9 inch cast iron pan after re-seasoning it Lucinda's way. Perfect.

Excellent!  Made it in a normal 9" round and it was good.  Did add 1/2 cup coconut with my topping and cherries with the pecans.  I sprinkled the coconut just before I poured the batter.

This cake just came out of the oven and I think I might have burned my upper lip a bit,but it was well worth it. Boy this cake is wonderful. The smell of it cooking was something else, too. The touch of lime, genius!

The pineapple and dark brown sugar had a wonderful flavor. The cake was BLAH. It was tasteless and rather dry. Not a recipe I'll follow again.

pineapple upside-down cake

Prep Time: 25 minutes

Total: 1 hours, 25 minutes

Servings: 5.5

Cost: $9.67 /serving

Author : Martha Stewart

Ingredients

Instructions

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