Real Recipes From Real Home Cooks ®

pineapple upside-down cake

a recipe by
Samantha Bideau
Louisville, KY

I adore pineapple upside down cake. If you want to make it even better instead of using a nonstick pan make the cake in a cast iron skillet. There is something about a cast iron skillet that makes it taste even better.

serves 9 servings
method Bake

Ingredients For pineapple upside-down cake

  • 1/3 c
    butter melted
  • 2/3 c
    packed brown sugar
  • 1 can
    (20oz) sliced pineapple
  • 1/2 c
    chopped pecans
  • 3
    eggs, separated
  • 1 c
  • 1 tsp
    vanilla extract
  • 1 c
    all purpose flour
  • 1 tsp
    baking powder
  • 1/4 tsp
  • 9
    maraschino cherries

How To Make pineapple upside-down cake

  • 1
    In an ungreased 9" square baking pan, combine the butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar. Sprinkle the pecans over pineapple; set aside.
  • 2
    In a large bowl, beat the egg yolks until thick and lemon colored. Gradually add sugar, beating well. Blend in the vanilla and reserved pineapple juice.
  • 3
    Combine the flour, baking powder and salt; add to batter, beating well.
  • 4
    In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter.
  • 5
    Spoon over pineapple. Bake at 375* for 30-35 minutes or until a toothpick inserted near the center comes out clean. Let stand for 10 minutes; invert onto serving plate. Place a cherry in the center of each pineapple slice.

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