Classic Pineapple Upside-Down Cake Recipe
Classic Pineapple Upside-Down Cake Recipe photo by Taste of Home

Classic Pineapple Upside-Down Cake Recipe

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4.5 11 11
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A classic recipe like this never goes out of style! It’s delicious with the traditional pineapple, but try it with peaches or a combination of cranberries and orange. —Bernardine Melton, Paola, Kansas
TOTAL TIME: Prep: 20 min. Bake: 30 min. + standing
MAKES:9 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 30 min. + standing
MAKES: 9 servings

Ingredients

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

Nutritional Facts

1 piece equals 361 calories, 13 g fat (5 g saturated fat), 88 mg cholesterol, 193 mg sodium, 58 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. Preheat oven to 375°. In an ungreased 9-in.-square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside.
  2. In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well.
  3. In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan.
  4. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. Yield: 9 servings.
Peach Upside-Down Cake: Omit the pineapple, pecans and cherries. Drain 1 can (15 ounces) sliced peaches, reserving 1/3 cup juice. Arrange peaches over brown sugar. Substitute reserved peach juice for the pineapple juice. Cranberry Orange Upside-Down Cake: Omit the pineapple, pecans and cherries. Sprinkle 1 cup halved fresh or frozen cranberries and 1 chopped peeled orange over brown sugar. Substitute 1/3 cup orange juice for the pineapple juice.
Originally published as Pineapple Upside-Down Cake in The Taste of Home Cookbook 2010, p503

Reviews for Classic Pineapple Upside-Down Cake

AVERAGE RATING
(11)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 18, 2016

"made as is and it was very good. You can almost leave the pecans off, as we didn't think it added much to it."

MY REVIEW
Reviewed Jan. 21, 2016

"My husband is a HUGE fan of pineapple up-down cakes and this his is favorite!! Mine too.."

MY REVIEW
Reviewed Jan. 12, 2016

"Great show-off dessert."

MY REVIEW
Reviewed Jan. 11, 2016

"I am this with peaches. Everyone loved it."

MY REVIEW
Reviewed Jan. 11, 2016

"Very good recipe! For those who don't eat the cherries like us, place a pecan half in place of the cherry and walnuts work just as well too. Thanks for sharing!"

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