Recipe: JBB’s Pineapple Upside-Down Cake 


Jeni’s Pineapple Upside Down Cake

Makes 8 servings

For the Lady Cake

  • 1 cup cake flour (not self-rising), wheat pastry flour, cornstarch, or gluten-free flour
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon fine sea salt
  • 6 tablespoons (¾ stick) unsalted butter, softened
  • ¾ cup sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup buttermilk

For the pineapple cake

  • ⅓ cup butter
  • 1 cup light brown sugar
  • 7 pineapple rings
  • 7 Amarena cherries

Sift together the flour, baking soda, baking powder, and salt. Set aside. Combine the butter and sugar in a medium bowl and beat on high speed with an electric mixer until thick and pale, about 4 minutes, scraping down the sides of the bowl as needed. Add 1 egg and beat until thoroughly incorporated. Add the second egg and the vanilla and beat until thoroughly incorporated. Scrape down the sides of the bowl and beat the batter until smooth.

Add about one-third of the flour mixture and fold in gently with a rubber spatula. Fold in about half of the sour cream or buttermilk. Add another one-third of the flour mixture and fold it in, then fold in the remaining sour cream or buttermilk, and finally fold in the rest of the flour. Do not overmix.

In a 10-inch cast-iron skillet, melt the butter and light brown sugar until bubbling, about 3 to 4 minutes. Set pineapple rings in the pan and one Amarena cherry to the middle of each ring. Pour the Lady Cake batter over the pineapples and bake at 325ºF for 35 to 40 minutes. Let cool slightly, then flip out of the pan.

Serve with Pineapple Upside Down Cake ice cream.