Pineapple Upside Down Cake
User Reviews
4.5
Pineapple Upside Down Cake
Description
This Pineapple Upside Down Cake begins with an ungreased baking pan layered with melted butter and packed brown sugar, creating a caramel base. Pineapple slices are arranged neatly over the sugar. The cake batter combines all-purpose flour, baking powder, salt, egg yolks beaten thick with sugar, pineapple juice, and vanilla. Flour is gently incorporated, then whipped egg whites are folded in to give the batter a light, airy texture. The batter is evenly spread over the pineapple layer before baking at 375°F.
During baking, the batter sets into a soft, tender crumb with a slightly golden top, while the sugar and butter caramelize under the pineapple, creating a glossy fruit topping when inverted. Maraschino cherries are embedded in the pineapple slices for color contrast and added sweetness.
This cake serves well as a sweet dessert with a moist crumb and classic tropical fruit flavor. The caramelized pineapple adds moisture and depth, while the cherries provide a pop of color and sweetness. Using canned pineapple ensures enough slices and juice for the recipe.
Ingredients
- ⅓ cup butter melted, unsalted
- ⅔ cup light brown sugar
- 9 pineapple slices
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 egg separated
- 1 cup granulated sugar
- ⅓ cup pineapple juice
- 1 teaspoon vanilla extract
- 9 maraschino cherries
Instructions
- Preheat oven to 375 degrees F.
- In an ungreased 9-inch square baking pan, combine the melted butter and brown sugar, spreading it into an even layer. Arrange the 9 pineapple slices in a single layer over the sugar mixture.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large bowl, beat the egg yolks on medium speed until thick and pale yellow, about 3 minutes. Gradually add the sugar, beating well until completely incorporated. Add the pineapple juice and vanilla extract, and blend to combine.
- Reduce the mixer speed to low, add the flour mixture, and beat until just combined.
- In a clean medium bowl with clean beaters, beat the egg whites on medium-low speed until frothy, then gradually increase to medium-high speed and beat until stiff peaks form. Gently fold the egg whites into the egg yolk mixture until no white streaks remain.
- Spoon the batter into the pan, spreading it evenly over the pineapple slices. Bake until a toothpick inserted in the center comes out clean, 28 to 32 minutes. Allow to cool for 10 minutes, then invert the pan onto a serving dish. Place a maraschino cherry in the center of each pineapple slice.
Notes
- Use a 20-ounce can of sliced pineapple to ensure enough slices and juice for the cake batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 61g | 20% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 72mg | 24% |
| Sodium | 92mg | 4% |
| Potassium | 183mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 49g | 98% |
| Vitamin A | 320IU | 6% |
| Vitamin C | 6.3mg | 7% |
| Calcium | 58mg | 6% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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