Food and Recipes Desserts Cakes Pineapple-Ginger Upside-Down Cake 5.0 (1) 1 Review If you ask us, the best part of a pineapple upside-down cake is the layer of sticky caramelized fruit. So we added twice as much of it! When arranging the sliced pineapple in the skillet, make sure the pieces overlap to prevent big gaps as the cake bakes. By Pam Lolley Pam Lolley With 30+ years of experience in the culinary field, Recipe Tester & Developer Pam Lolley, has created and tested 1000s of recipes for Southern Living. Southern Living's editorial guidelines Updated on June 27, 2022 Print Rate It Share Share Tweet Pin Email Photo: ANTONIS ACHILLEOS; PROP STYLING: KAY E. CLARKE; FOOD STYLING: EMILY NABORS HALL Active Time: 20 mins Cool Time: 40 mins Total Time: 1 hrs 50 mins Yield: 8 serves Ingredients 1/4 cup butter, plus 3/4 cup softened butter, divided 1 teaspoon grated fresh ginger (from 1 [1/2-inch] piece ginger) 1 cup packed light brown sugar 1 (3-lb.) fresh pineapple, peeled 1 1/3 cups granulated sugar 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 3 large eggs 3/4 cup whole buttermilk Directions Preheat oven to 350°F. Melt 1/4 cup butter in a 10-inch cast-iron skillet over medium low. Stir in grated ginger. Remove from heat. Sprinkle evenly with brown sugar. Cut pineapple lengthwise into 8 (1/4-inch-thick) planks, cutting in toward core, and discard core. Cut larger planks into triangles or rectangles. Arrange triangles and smaller planks on top of brown sugar mixture in skillet to fit snugly together (shingling pieces as needed). Set aside. Beat granulated sugar and 3/4 cup softened butter with a heavy-duty stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. Beat in vanilla. Whisk together flour, baking powder, salt, and baking soda in a medium bowl. Whisk together eggs and buttermilk in a small bowl. Add flour mixture to granulated sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating on medium-low speed until just blended before next addition. Spread over pineapple mixture in skillet. Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, 50 to 55 minutes, tenting with aluminum foil after 40 minutes to prevent excessive browning if needed. Cool in skillet on a wire rack 10 minutes. Invert cake onto a serving platter. Cool 30 minutes to serve warm, or cool completely, about 1 hour. Rate it Print