Rating: 4.5 stars
7 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 5

Fresh pineapple slices work well here too.

Recipe by Southern Living March 2014

Gallery

Hector Sanchez; Styling: Heather Chadduck Hillegas

Recipe Summary

hands-on:
25 mins
total:
1 hr 50 mins
Yield:
Makes 10 to 12 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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.

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

Advertisement
Advertisement