Pineapple Upside Down Cake
Indulge in a classic dessert with this homemade pineapple upside down cake recipe. With a flavorful pineapple topping and moist cake, this is a must-try for any baking enthusiast.
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Ingredients
Topping
- ⅓ Cup Unsalted Butter
- ¾ Cup Light Brown Sugar
- 1 (15 Ounce) Can Pineapple Slices divided, juice reserved
- 7 Each Maraschino Cherries
Cake
- 3 Each Large Eggs separated
- 1 Cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1 Cup All Purpose Flour
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
Instructions
- Preheat oven to 375°F, and arrange rack in the middle of the oven.
- Melt the butter in a 9" pie dish then swirl around the dish and sides to coat all the surface. Add the brown sugar and mix together, then spread evenly on the bottom.⅓ Cup Unsalted Butter, ¾ Cup Light Brown Sugar
- Take 7 rings of the pineapple slices, arrange on top of the brown sugar.1 (15 Ounce) Can Pineapple Slices
- Take maraschino cherries and arrange in the center of the pineapple rings. Set aside.7 Each Maraschino Cherries
- Separate the egg yolks from the egg whites. Put the egg whites to the side and in the bowl of your stand mixer, (or using your hand mixer) beat the egg yolks until creamy.3 Each Large Eggs
- Add the sugar while beating the yolks.1 Cup Granulated Sugar
- Add the vanilla and beat.1 teaspoon Vanilla Extract
- Add ⅓ cup of the reserved pineapple juice and beat.1 (15 Ounce) Can Pineapple Slices
- Take the remaining pineapple and chop into small chunks. Squeeze the fruit with some paper towel so no excess fluid is added then add that to the batter and mix.1 (15 Ounce) Can Pineapple Slices
- In a small mixing bowl, add the flour, baking powder and salt and mix with a whisk.1 Cup All Purpose Flour, 1 teaspoon Baking Powder, ¼ teaspoon Salt
- Slowly add to the batter while beating until combined.
- In another bowl, beat the egg whites until stiff peaks form. Fold this gently into the cake batter until no more white swirls are seen.
- Pour this batter on top of the pineapple sugar in the pie dish and even out with a spatula.
- Place in the oven, on a middle rack, and bake for 35-40 minutes. It is done when a toothpick comes out clean.
- Remove from the oven and allow to sit for 15 minutes before turning out onto a plate upside down.
Storage Instructions
Store the cooled pineapple upside down cake in an airtight container at room temperature for up to 1-2 days. Storing in the refrigerator will give you a few more days.Notes
Do not open the oven during the cooking time or you'll end up with a cake that sinks in the middle.
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Nutrition
Serving: 200g | Calories: 335kcal | Carbohydrates: 66g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 134mg | Potassium: 114mg | Fiber: 1g | Sugar: 53g | Vitamin A: 266IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 1mg
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