No.72
Recipe Card

Bijouxs Basics: Pineapple Upside-Down Cake

Welcome, welcome to our home. Back to basics for Bijouxs with a Pineapple Upside-Down Cake, which just happens to be one of the easiest cakes to make, of course the pineapple is also a symbol of hospitality – I knew you were coming so I baked a cake.

Pineapple Upside-Down Cake is a classic Bijouxs.  What’s not to love about a cake you bake in a skillet, a batter that mixes one-bowl easy and always receives the wow-factor as it is inverted from the pan? Our family recipe, like many, stayed true to a classic style recipe, of course Bijouxs adds some polishing touches to the little jewel.

My first visit to Hawaii is where I first feel in love with fresh papayas and pineapples, so the first little polish is to use fresh pineapple for the cake. The finished look of the cake is not picture perfect as when using canned pineapple, but I see it as a rustic, simple cake and carving up the pineapple is just part of the ritual. The second minor rub is the reduction to the amount of the cake batter resulting in a thinner cake, an almost equal ratio of the pineapple topping to the cake – a balanced bite. Bijouxs stays true using maraschino cherries, that ingredient could just not be tampered with.

Carving up a fresh pineapple is easy. Of course if you have a pineapple corer, you can skip reading this part and many markets carry fresh pineapples cored and ready to slice. Slice off the top and the bottom to create a stable flat edge. With the pineapple upright, carefully remove skin with a sharp knife, slicing downward from top to bottom, working your way around the pineapple. Go back around and carefully remove any bits that remain. Then cut crosswise into slices about 1/2” thick, yielding about 7-8 slices, depending on the size of the pineapple and remove the core from each slice using a paring knife, a round metal biscuit cutter can work as well.

The cake is baked in a 10” seasoned cast iron skillet, a Bijouxs Basics, the one skillet that can do just about anything in the kitchen. (Make sure the skillet is at least 2” deep) The pineapple used here was large, so the pineapple slices were cut in half, placing them around the edge of the pan, adding a cherry in each half, and using a whole slice in the center of the pan. Use whole pineapple slices or slice into smaller pieces, the pattern you create in the pan will be the pattern on the top of the cake once you invert it.

Once you melt the butter and sugar, add the pineapple and cherries, it’s time to top with the easy one-bowl cake batter. Bake the cake for about 30 minutes (place a baking sheet under the skillet to catch any juices that might bubble out of the pan) and cool about15 minutes before inverting on to a plate.

Culinary fads come and go, but Bijouxs remain – Pineapple Upside-Down Cake welcome a Bijouxs Basics.

As always, enjoy. B
Recipe Card
  1. My mums all time favourite treat is the classic pineapple upside-downer, and yours looks so much moister and deliciously fresh than a lot of the others ive seen out there :) truly lovely and definitely saving the recipe – awesome recipe card by the way! Havnt seen anything like that before

    • Bijouxs writes

      Hello Sasha! So happy to hear from you. I think I added just a bit more butter to the Bijouxs recipe, so it’s buttery rich and not too sweet. Hope you enjoy this upside-downer classic! Enjoy

  2. So like, I have new neighbors to welcome in and this would be perfect. . . . . . just not sure it will make it out of my house!

    • Bijouxs writes

      Hi Sherry! Wow, it was difficult to take the first pictures of the cake before diving in! Please enjoy and so fun to have you be a part of Bijouxs!

  3. christy writes

    this is hubsters favorite cake..bar none! yours looks gorgeous…and i am with you…fresh sweet pineapple trumps canned every time!

    • Bijouxs writes

      Hi Christy – this cake really is a Bijouxs- so simple to make; a buttery rich sweet treat – a classic jewel that still shines. Thank you!

  4. Darlene Todd writes

    I remember this cake being a family favorite, and so good to have during these summer months! I will definitely save this recipe for an upcoming event….yours looks so moist! Such a classic dessert to have any time really….thanks!

    • Bijouxs writes

      Hello Darlene- Yes, so many great family memories surround this classic cake! Please enjoy and thank you for checking with Bijouxs.

  5. Beth writes

    I make mine in my great grandmas skillet. It is the best ever!
    My mom would get mad when we ate the cherries on the top whaen her back was turned!

    • Bijouxs writes

      Hi Beth! I know that your cast iron skillet is a real little jewel! Mine is fairly new and would love to find a great vintage one, they are difficult to find, so bake away, but no cherry picking. Great to hear from you, as always.

  6. Love that caramelization on the pineapple. Hope you’re looking for a gallery ’cause those shots should be framed!

    • Bijouxs writes

      It’s a humble cake, but a little jewel – food is beautiful! Thank you!

  7. Sippitysup writes

    I think fresh pineapple is WAY more picture perfect. GREG

    • Bijouxs writes

      Thank you Greg! Of course, Bijouxs agrees.

  8. Robyn writes

    Thank you to Bijouxs for such a delicious treat! The fresh pineapple is a true gem – yum yum yum!

    • Bijouxs writes

      Always happy to share a little jewel from the kitchen, that’s what Bijouxs is all about!

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