Pineapple Upside Down Cake

“There are many recipes on 'Zaar for this cake, but I came up with this recipe after reading many others and lots of trial and error. It's a big favorite with my sister, so I'm posting it here for safekeeping. Note that this makes a 6" cake. I like to use my cast iron skillet because I believe it results in a very flavorful cake. This recipe can be made fully by hand, no mixer required.”

Ingredients Nutrition


  1. Over medium heat, melt the butter in the skillet and add the brown sugar and cinnamon.
  2. Stir until sugar begins to melt.
  3. Arrange pineapple slices and pecan halves as seen in the picture.
  4. In case you're not using a cast iron skillet, after you add the brown sugar and it melts, pour that mixture into the cake pan you're going to use, then arrange the pineapple and pecans.
  5. You can also replace the pecans with red or green maraschino cherries.
  6. For the cake -
  7. In a medium mixing bowl, combine sifted flour, sifted baking powder, salt and coconut flakes.
  8. In a small mixing bowl, beat the butter and sugar until light and fluffy. This takes a little time so be patient.
  9. Add vanilla to butter sugar mixture. Beat.
  10. Then add the egg, beat well.
  11. Add poppy seeds, mix.
  12. In another small bowl combine buttermilk, pineapple juice and rum. You can double the quantity of rum if you prefer a stronger taste.
  13. FOLD the wet ingredients into the dry alternating between additions of the butter-sugar-egg mixture and the buttermilk-juice-rum mixture.
  14. Stir until just combined. Take care not to overmix.
  15. Pour the cake batter over the prepared topping.
  16. Bake at 350 for about 35 min or till it tests done.
  17. As soon as the cake comes out of the oven, invert a plate over the skillet and flip it.
  18. Be careful to avoid splashing any of the melted sugar around, it's extremely hot.
  19. I also like to put a piece of parchment paper on my plate before flipping the cake.
  20. Enjoy!

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