Pineapple Upside-Down Cake

also called upside-down cake · skillet pineapple cake

The table

Preheat the oven to 350°F (175°C)
1/2 cup(115 g; softened)unsalted butterbeatfoldspreadbake at 350°F for 40 min then invert onto a plate
3/4 cup(150 g)granulated sugar
2 largeeggs
1 tsp(5 mL)vanilla extract
1 1/2 cups(190 g)all-purpose flour
2 tsp(8 g)baking powder
1/2 tsp(3 g)table salt
1/2 cup(120 mL)whole milk
1/4 cup(55 g)unsalted buttermelt in a 10-in cast-iron skilletarrange
2/3 cup(135 g)light brown sugar
7(one 20-oz can, drained)canned pineapple rings
7maraschino cherries
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.15 things to get out.

Pans and tools

Before anything else

2beat

3fold

goes in with what step 2 made

4melt in a 10-in cast-iron skillet

5arrange

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 40 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

5 of the 6 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr 10 min.

  1. melt in a 10-in cast-iron skillet

    not timedfrom the start

  2. beat

    not timedfrom the start

  3. arrange

    not timedfrom the start

  4. fold

    not timedfrom the start

  5. spread

    not timedfrom the start

  6. bake at 350°F for 40 min then invert onto a plate

    40 minwalk away(read off the step)from the start

The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need 10-in cast-iron skillet · oven

See how it is written
>> title: Pineapple Upside-Down Cake
>> category: Cakes & Loaves
>> tags: pineapple, caramel, skillet, oven
>> counters: Bakery, Diner
>> aka: upside-down cake, skillet pineapple cake
>> servings: 8
>> time: 1 hr 10 min

Preheat the #oven{} to 350°F (175°C).

Melt @unsalted butter{1/4%cup}(55 g) in a #10-in cast-iron skillet{} with @light brown sugar{2/3%cup}(135 g).

Arrange @canned pineapple rings{7}(one 20-oz can, drained), @maraschino cherries{7} over @&(~1)caramel{}.

Beat @unsalted butter{1/2%cup}(115 g; softened), @granulated sugar{3/4%cup}(150 g), @eggs{2%large}, @vanilla extract{1%tsp}(5 mL).

Fold @all-purpose flour{1 1/2%cup}(190 g), @baking powder{2%tsp}(8 g), @table salt{1/2%tsp}(3 g), @whole milk{1/2%cup}(120 mL) into @&(~1)creamed butter{}.

Spread @&(~1)batter{} over @&(3)fruit{}.

Bake @&(~1)cake{} at 350°F for ~{40%min}, then invert onto a plate.