Our Favorite Recipe:
Our sweet memories of Pineapple Upside-Down Cake go back to childhood. We counted ourselves lucky if we were able to retrieve a portion of the softened pineapple that stuck to the bottom of the skillet. These morsels only increased our anticipation for the time when a real slice would come accompanied by a dollop of sweetened cream.
The Search for the Best Pineapple Upside-Down Cake Recipe
This Southern delight is noted for being baked in a cast iron skillet. Our Test Kitchen’s skillets got a workout as we tested recipes in search of the all-time best pineapple upside-down cake recipe. The cake that wowed us came from My Mother’s Southern Desserts by James and Martha Pearl Villas (William Morrow Cookbooks, 1998). The gooey pineapple and cherries coated with a buttery brown sugar glaze were scrumptious. But it was the cake base that tasted like no other—light and tender. The pineapple juice helped add volume and flavor, while the egg whites folded into the batter lightened it. If you’re short on time, check out our express version within the original recipe, which uses a cake mix.
Pinapple Upside-Down Cake Tips
When inverting the cake, make sure the plate is larger than the skillet to catch additional fruit juices. You may be fortunate enough to sneak a bite of sticky topping and crumbs hot from the skillet. You can serve Pineapple Upside-Down Cake warm or cold with whipped cream or ice cream, if desired.