Old Fashioned Pineapple Upside-Down Cake

Old Fashioned Pineapple Upside-Down Cake

239

"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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  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.
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Reviews

239
  1. 284 Ratings

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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...