Perfect Pineapple Upside-Down Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews




11/2 cups unbleached all-purpose flour**

11/2 teaspoons baking powder

1/3 teaspoon salt (or to taste)

3 tablespoons cornmeal (I like polenta grind but use what you like)

1/2 teaspoon Rain’s Choice ground Vanilla Bean Powder

1/2 cup (8 ounces) unsalted butter

1 cup sugar

4 large eggs, room temperature and separated

2 teaspoons Rain’s Choice pure Vanilla Extract

2/3 cup pineapple juice or 1/2 cup pineapple juice and 2 tablespoons dark rum


6 tablespoons unsalted butter

3/4 cup packed brown sugar

Approximately 3 cups of pineapple slices cut into 3/8-inch thick slices (they don’t have to be perfectly even)

2 tablespoons dark rum (optional)

1 10-inch cast iron skillet


Preheat oven to 350 F.

Melt the butter in the skillet over medium heat. Add the brown sugar until the butter and sugar are well combined and slightly caramelized. Remove from heat and arrange the pineapple however you choose in the pan. Set aside.

Whisk flour, baking powder, cornmeal salt and vanilla powder together in a medium bowl and set aside.

In a medium bowl, cream the butter. Slowly add the sugar and beat for about 2 minutes, or until it’s light and fluffy. Beat in the yolks, one at a time and add vanilla.

Add the dry mixture and liquid, alternating in 3 batches. If you are using single-acting baking powder, whip the egg whites first, then blend the dry and liquid ingredients.

In a separate bowl, beat egg whites until stiff peaks form. Fold ¼ of the egg whites into the batter until well combined. Add the remaining egg whites and fold into batter until no white streaks remain. Pour batter evenly into the cake pan, and bake until top is golden brown and cake tester comes out clean (about 60 minutes).