Pineapple Upside-Down Cakes

0708pineapple-icecream
Photo by Ngoc Minh Ngo
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 440 calories
    • Calories 41 calories from fat
    • Fat 20 g
    • Sat Fat 12 g
    • Cholesterol 62 mg
    • Sodium 162 mg
    • Protein 5 g
    • Carbohydrate 63 g
    • Sugar 51 g
    • Fiber 1 g

Heat oven to 350° F.In a large ovenproof skillet, over medium heat, melt the butter. Add the sugar and cook, stirring constantly, for 1 minute for caramel sauce. Remove from heat. Arrange the pineapple slices in a single layer in the skillet. Top each slice with a bun half, cut-side down. Transfer to oven and bake for 30 minutes. Let cool for 5 minutes.With a spatula, invert each cake onto an individual plate and spoon any remaining caramel sauce over the top. Serve with the ice cream (if using). 

Ingredients

  1. Check 4 tablespoons unsalted butter
  2. Check 2/3 cup light brown sugar
  3. Check 4 pineapple slices (fresh or canned), 1/4 inch thick
  4. Check 2 hamburger buns, split
  5. Check vanilla ice cream (optional)

Directions

  1. Heat oven to 350° F.
  2. In a large ovenproof skillet, over medium heat, melt the butter. Add the sugar and cook, stirring constantly, for 1 minute for caramel sauce. Remove from heat. 
  3. Arrange the pineapple slices in a single layer in the skillet. Top each slice with a bun half, cut-side down. Transfer to oven and bake for 30 minutes. Let cool for 5 minutes.
  4. With a spatula, invert each cake onto an individual plate and spoon any remaining caramel sauce over the top. Serve with the ice cream (if using).