Photo: Jennifer Davick; Styling: Elizabeth Demos
Hands-on Time
35 Mins
Total Time
1 Hour 25 Mins
Makes 12 servings

"My wife, Julie, is also a chef and creates our desserts," says James. "This is a terrific fall dessert--a real crowd-pleaser. The flavors of the caramel and pineapple are perfect together."

How to Make It

Step 1

Preheat oven to 325°. Combine brown sugar, pinch of salt, and 1/4 cup butter in a heavy saucepan; cook over medium heat, stirring occasionally, 5 to 7 minutes or until mixture bubbles and sugar melts. Pour sugar mixture into a 10-inch cast-iron skillet.

Step 2

Cut pineapple crosswise into 6 (1/4-inch-thick) rings. Arrange pineapple rings in a single layer over brown sugar mixture.

Step 3

Beat remaining 1/4 cup butter and granulated sugar with an electric mixer at medium speed until creamy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.

Step 4

Stir together flour, baking powder, and salt; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed until blended after each addition. Beat egg whites until stiff peaks form; fold into batter. Pour batter over pineapple slices.

Step 5

Bake at 325° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Carefully run a knife around edge of cake to loosen. Invert onto a serving plate; spoon any topping in skillet over cake.

The Ravenous Pig: Seasons of Florida

Ratings & Reviews

pineapple upside down cake

April 08, 2015
I used a Wilton 9 in cake pan and it was just the right size. Plus in the batter I put a drizzle of the pineapple juice into the cake batter. Yum! Mike

beccab3's Review

July 20, 2014

Captwalter1's Review

June 17, 2014
It's. The bombdiggity! If you like piña you will LOVE this

Brittany85924's Review

June 06, 2014
This is the first time I ever made this and everyone loved it. It was halfway gone by lunch time.

SandraPL's Review

September 24, 2013
I've made this recipe several times. It is the best Pineapple Upside-Down cake that I've ever eaten. I think it's the folded in eggs whites. I used canned pineapple and added cherries. Just one suggestion...put your skillet on a baking sheet to bake, unless you like cleaning your oven, lol. Also, I've made this with fresh peaches in place of the pineapple. All I can say is YUM.

mimixthree's Review

September 22, 2012
you don't have to use an iron skillet. You can use a cake pan. I also put marishino cherries in the middle of the pineapple ring. there is also an actual pineapple upside down pan you can buy.

Bobba1's Review

September 22, 2012
I wish you had a alternative for the cast iron skillet...

MrsMedlock31's Review

September 21, 2012
Best recipe I've ever tasted!