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Fresh Pineapple Upside Down Cake

Fresh Pineapple Upside Down Cake

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h 10 m
Veruschka

Veruschka

The classic pineapple upside down cake made with fresh pineapple. Serve with dollops of creme fraiche.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 290 kcal
  • 14%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 41.3g
  • 13%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 282 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Melt the butter. Brush a little bit of the butter on the inside of a 9-inch cake pan.
  3. Mix 5 tablespoons of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). Set pan aside.
  4. Stir together the flour, salt, white sugar, and baking powder.
  5. Separate the eggs. Beat the whites until stiff but not dry.
  6. Beat two of the egg yolks until lemony yellow. Stir in the remaining 1/2 cup pineapple juice, vanilla, and remaining melted butter. Add this mixture to the flour mixture. Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings.
  7. Bake in the preheated oven until cake springs back when lightly touched with a finger, about 30 minutes. Let cake cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so that the pineapple side is up.
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Reviews

julia on fire
157

julia on fire

11/13/2007

this was a very good homemade cake recipe.... the only reason i'm giving it 4 stars is b/c the topping didn't turn out the way i thought..it was very oooey gooey and i thought it was supposed to be kinda crispy .... (i baked it exactly as the recipe said, i didn't lower the temp.) SO READ THIS IF YOU ARE MAKING THIS RECIPE.... WHEN YOUR CAKE IS DONE BAKING AND HAS COOLED........IF YOUR TOPPING IS KINDA RUNNY/GOOEY/NOT CRISPY ENUF FOR YOUR LIKING( you can only tell by flipping it out of the pan first) COVER A PAN IN FOIL AND PLACE CAKE ON PAN (topping up) and place cake in oven on BROIL for a few minutes (depending on how crispy you want it) the pineapple will get a little brown also, but it really helped the topping and still tasted delicious!

Karisma
112

Karisma

1/8/2009

This cake is absolutely perfect! My only complaint is my family started cutting away at my beautiful creation before I could take a picture to post. I followed the recipe as is. I did add a little, too. After I put the brown sugar mix in I sprinkled coconut on top and then layered the pineapple and added some maraschino cherries to the design. I made two cakes and after they cooled I stacked them. SIMPLY WONDERFUL - especially the cake's texture and the way the candied sauce just melts into the cake without making it soggy. Someone said they didn't know what stiff but not dry egg whites meant. When you hit that foamy looking stage turn your mixer up and keep going for another minute or so. The egg whites will leave ripples and look shiny.

MATTHEW1978
65

MATTHEW1978

8/31/2004

I had never made a Pineapple Upside Down Cake before this one. I was a bit worried at first because there are so many steps, but it all turned out great! I thought the batter was too runny when it went into the oven, but the cake turned out great anyway and it kept for several days in the fridge. I had zero problems with this recipe. I never figured out what "Beat the whites until stiff bu not dry" meant. The egg whites never got stiff, they did get foamy (kinda like soap foam) but never stiff or dry. Oh well. I used canned Dole Pineapple slices, 1 can for the pineapple rings (I used 5 rings) and the 3/4 cup of juice. Other substitions: I used margrine instead of butter and I used cheap-o vanilla flavoring rather than vanilla extract. This recipe rocks, a perfect Pineapple Upside Down Cake!

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