60 minutes
A classic dessert featuring caramelized pineapple and a moist cake, baked and served in a skillet for a charming presentation.
Unsalted Butter, melted and browned
tablespoons
Dark Brown Sugar, packed
cups
Pineapple, cut into 1/2-inch cubes
cups
All Purpose Flour, sifted
cups
cups
teaspoons
teaspoons
teaspoons
cups
each
cups
1. Preheat Oven and Prepare Skillet
Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit). Melt the unsalted butter in a 10-inch ovenproof skillet over medium heat until it turns a nut-brown color. Then, sprinkle the dark brown sugar evenly over the melted butter and arrange the pineapple cubes on top.
2. Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, whole wheat flour, salt, baking soda, and baking powder.
3. Prepare Wet Ingredients
In a medium bowl, combine the browned butter from the skillet with white sugar, then whisk in the large egg and buttermilk until smooth.
4. Combine and Bake
Pour the wet mixture into the dry ingredients and whisk together until smooth. Pour this batter over the pineapple in the skillet, ensuring it covers the fruit completely. Bake in the preheated oven for about 35 minutes, or until golden brown and springy in the center.
5. Cool and Serve
After baking, allow the cake to cool in the skillet on a wire rack for 10 minutes. Invert the cake onto a plate to reveal the caramelized pineapple topping.
Choose a ripe pineapple with a fragrant aroma at the stem end for enhanced flavor and texture.
Lightly caramelize the pineapple in butter and brown sugar to intensify flavor and color.
Ensure butter and eggs are at room temperature for a smooth, uniform batter.
Use dark brown sugar with butter and avoid burning the mixture for a rich caramel.
Add vanilla extract and dark rum to the batter for a nuanced essence.
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