Classic Pineapple Upside-Down Cake

Name: Classic Pineapple Upside-Down Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 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 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

This pineapple upside-down cake is a classic recipe that 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

Ingredients

1/3 cup butter, melted
2/3 cup packed brown sugar
1 can (20 ounces) 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

Directions

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.

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.

Nutrition Facts

1 piece: 361 calories, 13g fat (5g saturated fat), 88mg cholesterol, 193mg sodium, 58g carbohydrate (46g sugars, 2g fiber), 4g protein.

Originally published as Skillet Pineapple Upside-Down Cake in The Taste of Home Cookbook 3rd Edition

Reviews

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Janice

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!
Judy

Apr 11, 2018

Family Favorite Desserts We Added Jello & Whip Cream & Many Times We Used Fruit Cocktail & Bananas or Pudding
Valerie

Oct 21, 2017

I did not enjoy this recipe...too dry. It's definitely not like my mom made!
jderck

Oct 19, 2017

Have any of you tried baking this in a cast iron skillet? How long? I believe this is how people originally made it.
_nlfPA

Oct 15, 2017

My son always asks for pineapple upside down cake for his birthday and this is a delicious recipe. The only changes I made were to use crushed pineapple instead of the pineapple slices and I did not use the pecans as he does not like nuts of any kind.
kckamargo63

Jul 24, 2017

Very light and delicious!
Carmen21212

May 6, 2017

Good but topping a little sweet. Hubby loved it. Made without pecans.
Anna

Feb 12, 2017

Light and fluffy! I made this without the pecans and it was still delicious. I also used an 8" square pan, since I didn't have a 9 inch one, and I was still able to fit 9 pineapple slices on the bottom. I just had to bake it for about 15 minutes longer for the center to set.
meaganteal

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.
Bambina5

Jan 21, 2016

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