Old Fashioned Pineapple Upside-Down Cake

Old Fashioned Pineapple Upside-Down Cake

243

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

Ingredients

1 h servings 321 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 55g
  • 18%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  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 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 medium-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 until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.

Reviews

243
  1. 288 Ratings

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Most helpful

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 res...

Most helpful critical

This recipe sounded like it would be great, unfortunately it was not! It took way more than the listed time to cook and it was not very tasty at all...kind of balnd actually. My father in law ...

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 res...

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...

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...

This is by far the tasties, moistest, most delicious pineapple upside down cake I have ever made or eaten. I did nothing to change it; it is perfect when made exactly as directed.

Used a different cake mixture, as I was afraid of it being too dry from the reviews. My version turned out great, but has to cook a lot longer. Try it if you like. I will try the original recipe...

This recipe sounded like it would be great, unfortunately it was not! It took way more than the listed time to cook and it was not very tasty at all...kind of balnd actually. My father in law ...

This is a very tasty cake. Mine did come out a little bit tough but that is my fault. I over mixed it. It still came out fluffy. Next time I think I will use vanilla extract and add a little pin...

My Dad loves pineapple upside-down cake. I found this recipe and my wife made it for him for his birthday, hands down it is the best pineapple upside-down cake ever!

This is one of the most popular Pineapple Upside-Down Cake on this site. My mother has an easier version where you don't need to beat the egg whites separately. Whisk together whole eggs and sug...