Old Fashioned Pineapple Upside-Down Cake

Old Fashioned Pineapple Upside-Down Cake

226
Cathy 0

"This old-fashioned cake recipe delivers a really good take on the dessert classic: pineapple upside-down cake."

Ingredients {{adjustedServings}} servings 321 cals

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 55g
  • 18%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a 10 inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter or margarine over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.
  3. Sift together flour, baking powder, and salt.
  4. Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.
  5. Bake for 30 to 35 minutes, or until surface springs back when gently pressed with fingertip. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.
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Reviews 226

  1. 269 Ratings

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cookin' freak
3/21/2008

The first time I made this it was a little dry and not quite what I expected. The second time I added a little sour cream and evaporated milk to the batter along with about 1/4 - 1/2 cup of reserved pineapple juice. It was moist & delicious. Just like my great grandma used to make!

valrush
12/15/2009

OMG!!! THIS WAS THE BEST CAKE EVER!!! I took the advice from other reviews about the batter being to dry and added 1/4 - 1/2 cup of the reserved pineapple juice and about 2 or 3 tablespoons of sour cream. PERFECTION!!!

EQUINAS82
7/14/2005

I followed the directions exactly, except that I baked the cake in a 9X13. My boyfriend absolutely loves it and has hade me make it 4 times in the past 3 weeks...