Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas 
Hands-on Time
25 Mins
Total Time
1 Hour 50 Mins
Yield
Makes 10 to 12 servings

Fresh pineapple slices work well here too.

How to Make It

Step 1

Preheat oven to 350°. Pour honey into a buttered 10-inch cast-iron skillet, tilting skillet to spread evenly. Top with pineapple.

Step 2

Beat sugar and butter at medium speed with a heavy-duty electric stand mixer until fluffy. Stir in vanilla. Whisk together flour and next 4 ingredients. Whisk together buttermilk and eggs. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat just until blended. Spread batter over pineapple.

Step 3

Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean, shielding with aluminum foil after 45 minutes to prevent excessive browning, if necessary. Cool in skillet on a wire rack 10 minutes.

Step 4

Invert cake onto a serving platter. Drizzle with Honey Glaze. Let cool 15 minutes before serving.

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