This Pineapple Upside-Down Cake is a perfect blend of buttery sweetness, with caramelized pineapple and toasted pecans on top of a moist, spiced cake. Simple yet stunning, it’s an irresistible dessert that’s sure to impress, whether for a cozy treat or a special occasion.
Ingredients
- 1/4 cup butter
- 1/2 cup brown sugar
- 1 pineapple, sliced into 1/2-inch thick rings
- 1/2 cup toasted pecans
- 1 cup oil
- 2 1/2 cups pastry flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 2 tsp salt
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp clove
- 1 cup granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups grated carrot
- 1/2 cup crushed pineapple (with juices)*
- 1/2 cup unsweetened desiccated coconut
Directions
- Heat butter in a 10-inch Matheson cast iron skillet (2 inches deep) over medium heat. Whisk in brown sugar until combined and syrupy. Remove from heat. Arrange pineapple slices in a single layer and scatter pecans between them.
- Preheat the oven to 350°F (175°C). In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the granulated sugar and eggs until pale and fluffy.
- Add vanilla, then slowly stream in the oil while mixing.
- Fold in the grated carrot, coconut, crushed pineapple, and chopped nuts. Stir in the dry ingredients just until combined—do not overmix.
- Pour the batter into the skillet, covering the pineapple layer evenly. Bake for about 55 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let stand for 5 minutes. Run a butter knife around the edge to loosen any sticky parts.
- Place a large plate over the skillet and carefully invert the cake so the pineapple layer is on top. Let rest for 20 minutes before serving.
*To make crushed pineapple, pulse fresh pineapple in a food processor or blender until finely chopped.
