Pineapple Upside-Down Cake

Pineapple Upside-down Cake Recipe

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Samantha Bideau


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.


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9 servings


  • 1/3 c
    butter melted
  • 2/3 c
    packed brown sugar
  • 1 can(s)
    (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.

Printable Recipe Card

About Pineapple Upside-Down Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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