Old Fashioned Upside Down Pineapple Cake

Nicole P.


a classic of all times :) So many ways to serves this wonderful classic cake, you can drizzle some pure Maple Syrup over the cake pieces, or a good spoonful of pure vanilla ice cream :) or even both :D

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1/2 c
1 c
packed light brown sugar
1 can(s)
20oz can sliced pineapple, drained
cherries (optional) i dont like cherries so i don't put any lol
1 c
1 tsp
baking powder
1/4 tsp
1 c
white sugar
1 Tbsp
butter, melted
1/2 tsp
almond extract (optional) (i prefer vanilla)


1Preheat oven to 325 degrees F (165 degrees C)
2In a 10 inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter or margarine over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of pan. Distribute cherries around pineapple; set aside
3Sift together flour, baking powder, and salt
4Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in pan.
5Bake for 30 to 35 minutes, or until surface springs back when gently pressed with fingertip. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate

About this Recipe

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: Canadian
Other Tags: Quick & Easy, Heirloom