Pineapple Upside Down Cake
User Reviews
5
Pineapple Upside Down Cake
Description
The Pineapple Upside Down Cake begins with a buttery, brown sugar layer that caramelizes in a cast iron skillet. Canned pineapple slices are arranged neatly atop this sweet base, each adorned with a maraschino cherry to add color and additional sweetness. The cake batter is prepared by beating egg yolks with sugar and pineapple juice to incorporate flavor and moisture, then flour, salt, and baking powder are gently folded in. Separately whipped egg whites are folded into the batter to introduce air and lightness.
Baked for 40 to 50 minutes until a skewer comes out clean, the cake is allowed to cool partially in the skillet before being inverted onto a serving plate, revealing the pineapple and cherry topping. The texture is tender yet moist due to the fruit and the folding method of the batter. Additional serving suggestions include whipped cream or vanilla ice cream to complement the fruity caramel topping.
Using a cast iron skillet helps achieve even caramelization although a standard 9-inch cake or square pan can be substituted. The cake is versatile in serving temperature, enjoyable warm shortly after baking or cold once fully set.
Ingredients
- ¼ cup butter
- ⅔ cup brown sugar light; firmly packed
- 16 ounces pineapple canned, slices
- 7 maraschino cherries
- 2 egg separated, large
- ¾ cup granulated sugar
- ¾ cup all-purpose flour
- ⅛ teaspoon salt
- ½ teaspoon baking powder
- Whipped Cream optional, or vanilla ice cream
Instructions
- Preheat the oven to 325 degrees.
- Melt the butter over medium-low heat in a 10” cast iron skillet. Remove from heat and spread the brown sugar evenly over the bottom of the skillet.
- Drain the pineapple reserving 1/4 cup of the juice. Arrange pineapple slices in a single layer on top of the brown sugar. Place a maraschino cherry in the center of each slice.
- Beat the egg yolks in a medium bowl until light yellow and thickened. Gradually beat in the sugar. Gradually add the reserved juice to the yolk mixture, beating well.
- With the mixer on slow speed, slowly add the flour, salt, and baking powder to the egg yolk mixture, until blended.
- In a separate bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the egg yolk and flour mixture. Spoon batter over pineapple slices.
- Bake for 40-50 minutes or until a skewer inserted near the center comes out clean. Cool cake in skillet for 30 minutes. Invert onto a serving plate.
- May be served warm or cold with whipped cream or ice cream if desired.
Notes
- Allow the cake to cool for 15 to 30 minutes before inverting to prevent sticking or breaking.
- Run a knife or spatula around the edges to loosen the cake from the pan prior to flipping.
- If lacking a cast iron skillet, a 9-inch cake pan or square baking pan can be used instead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 293kcal | 15% |
| Carbohydrates | 56g | 19% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 135mg | 6% |
| Potassium | 125mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 46g | 92% |
| Vitamin A | 267IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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