Pineapple Upside Down Cake
User Reviews
5.0
33 reviews
Excellent
Pineapple Upside Down Cake
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The iconic Skillet Pineapple Upside Down Cake with sweet pineapple slices caramelized in butter and brown sugar topped with a fluffy yellow cake batter.
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Ingredients
- ¼ cup butter
- ⅔ cup firmly packed light brown sugar
- 16 ounces canned pineapple slices
- 7 Maraschino cherries
- 2 large eggs separated
- ¾ cup granulated sugar
- ¾ cup all-purpose flour
- ⅛ teaspoon salt
- ½ teaspoon baking powder
- whipped cream or vanilla ice cream optional
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
- To remove the cake from the pan, cool on a wire rack for 15 to 30 minutes. Then run a knife or spatula between the cake and pan. Using a serving plate that is larger all around than the pan, place the plate upside down on top of the pan. Grasp the pan and plate with both hands and invert the whole thing. Sit the plate down and carefully lift the pan.
- If you don’t have a cast iron skillet, you can easily substitute a standard 9-inch cake pan or square baking pan.
Nutrition Information
Show Details
Serving
1
Calories
293kcal
(15%)
Carbohydrates
56g
(19%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
56mg
(19%)
Sodium
135mg
(6%)
Potassium
125mg
(4%)
Fiber
1g
(4%)
Sugar
46g
(92%)
Vitamin A
267IU
(5%)
Vitamin C
5mg
(6%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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