Pineapple Upside Down Cake
This Pineapple Upside Down Cake features a caramelized base of butter and brown sugar topped with canned pineapple slices and maraschino cherries, all baked beneath a light cake batter made from separated eggs and a hint of pineapple juice. The cake has a moist texture from the fruit and a tender crumb achieved by folding stiff egg whites into the batter. After baking, it’s cooled in the skillet then inverted so the fruit is displayed on top, creating a visually appealing presentation. It can be served warm or cold, optionally accompanied by whipped cream or vanilla ice cream.
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
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 293
% 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.