Pineapple upside down cake is pretty nostalgic for me. It's one of those cakes that my mom would make from a box mix every once in a while, and there's just something about the crunchy caramelized sugar top that really makes this delicious. Naturally, when I found a recipe that also included butterscotch chips, I had to try it. The chips help make what is normally a little bit of a bland cake into something really special, but I might just include them in the batter only next time. There's something about brown sugar topping that nothing else can match.
Butterscotch Pineapple Upside Down Cake
Adapted from Nestlé Toll House Treasury
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon sea salt
1 (12-ounce) package Nestlé Toll House butterscotch flavored morsels, divided
¾ cup unsalted butter, softened, divided
2 (8-ounce) cans sliced pineapple, drained and reserve ¾ cup juice
7 maraschino cherries
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
Preheat oven to 350°F.
In a small bowl, combine flour, baking powder, and salt; set aside. In a 10-inch cast iron skillet over low heat, combine 1 cup butterscotch morsels and ¼ cup butter. Stir until morsels are melted and mixture is smooth. Remove from heat. Arrange pineapple and maraschino cherries in skillet.
In a large bowl, combine sugar, remaining butter, eggs, and vanilla; beat until creamy. Gradually add flour mixture alternately with reserved pineapple juice. Stir in remaining 1 cup butterscotch morsels. Pour over pineapple. Bake for 35 to 40 minutes, or until toothpick inserted in center comes out clean. Immediately invert cake onto serving plate.
Makes 10 to 12 servings
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