Chef John's Pineapple Upside-Down Cake

Recipe View 0 mins Preheat the oven to 400 degrees F (200 degrees C).

Recipe View 2 mins In a 12-inch cast iron skillet (or oven-safe skillet), melt 1/4 cup butter over medium-low heat. (2 minutes)

Recipe View 5 mins Stir in brown sugar, pineapple juice, and dark rum (if using). Cook, stirring constantly, until the sugar is dissolved and the mixture is bubbling gently. (5 minutes)

Recipe View 0 mins Remove from heat and arrange pineapple slices in a single layer over the brown sugar mixture, completely covering the bottom of the skillet. Set aside.

Recipe View 5 mins In a small skillet, melt 1/2 cup butter over low heat. Continue cooking until the butter turns a golden brown and emits a nutty aroma. Watch carefully, as browned butter can burn quickly. (5 minutes). Remove from heat and let cool slightly (about 10 minutes).

Recipe View 0 mins In a large bowl, whisk together flour, cardamom, salt, baking powder, and granulated sugar.

Recipe View 0 mins Add the egg and cold milk to the dry ingredients. Whisk until just combined. Do not overmix.

Recipe View 0 mins Pour in the slightly cooled browned butter and stir until thoroughly mixed.

Recipe View 0 mins Gently pour the batter over the pineapple slices in the skillet, spreading evenly to cover.

Recipe View 33 mins Bake in the preheated oven until the cake is golden brown, the edges are bubbly, and a toothpick inserted into the center comes out clean. (30-35 minutes)

Recipe View 10 mins Let the cake cool in the skillet for 10 minutes before inverting.

Recipe View 0 mins To invert, run a knife around the inside edge of the skillet to loosen the cake. Place a large serving plate over the top of the skillet and carefully flip the cake onto the plate. Serve warm.