Classic Pineapple Upside-Down Cake
Total TimePrep: 20 min. Bake: 30 min. + standing
- 1/3 cup butter, melted
- 2/3 cup packed brown sugar
- 1 can (20 ounces) DOLE sliced pineapple
- 1/2 cup chopped pecans
- 3 large 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
- Whipped topping, optional
- 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.
- 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.
- In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan.
- 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. If desired, serve with whipped topping.
Nutrition Facts1 piece: 361 calories, 13g fat (5g saturated fat), 88mg cholesterol, 193mg sodium, 58g carbohydrate (46g sugars, 2g fiber), 4g protein.
May 13, 2020
Delicious cake. The sugar caramelized on the sides and it was amazing. I’d like to point out you didn’t include the 1/3 cup pineapple juice you’re supposed to reserve in the ingredients, but you did mention it in the instructions.
May 4, 2020
This is a really moist and easy to make cake.Used fresh pineapple instead of tinned
Apr 30, 2020
Very delicious! Super sweet, cake is very airy and moist.
Jan 1, 2020
This recipe was a big hit at a recent dinner party. The cake has a consistency similar to angel food which allows the full aroma and flavor of pineapple to shine through. Tip: Lowering the oven temperature a bit to 325 degrees works well when using a dark non-stick 9X13 pan.
Sep 8, 2019
While I have NOT made it yet I question this. What do y'all think about using canned (hopefully use some paper towel to dry it out but add some crushed pineapple) to add more pineapple-y flavor to add to it)?
Sep 3, 2019
Great recipe! I made it twice this weekend in a cast iron pan. Lowered to temperature to 350 degrees for 35 minutes. They came out perfect. The secret to moistness is to whip the egg whites until they are stiff and fold them in as the recipe suggests. Definitely a winner!
Jul 23, 2019
Should be made in cast iron skillet and leave out pecans they don’t really add anything. Original recipe much better and many are making it this way for probably for years and years!
Jul 23, 2019
Great recipe! It’s good to see an actual “homemade” recipe that didn’t call for a boxed cake mix, yuck, which istn’t homemade!
Jun 1, 2019
Didn’t turn out well at all! I’ll stick to my old fashioned recipe that’s always great!.
Apr 21, 2018
I followed this almost exactly except I used crushed pineapple. Served with homemade whipped cream but was good without as well. Everyone really enjoyed!