Pineapple Upside Down Cake
This classic pineapple upside down cake is baked in a cast iron skillet for the perfect caramelized topping and a moist, fluffy cake! If you don’t have a cast iron skillet, a cake pan works too! Try this easy and delicious dessert today.
Ingredients
- 1/2 cup butter 1 stick
- 1 cup brown sugar
- 1 can pineapple rings with juice
- Maraschino cherries
- 3 large eggs separated
- 1 cup white sugar
- 1 tsp vanilla extract
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup pineapple juice
Instructions
- Preheat oven to 350°F (175°C).
- In a 9-10 inch cast iron skillet (or cake pan), melt butter over low heat. Stir in brown sugar until dissolved.
- Arrange pineapple rings in the skillet and place a maraschino cherry in the center of each ring.
- In a bowl, beat egg yolks until light, then mix in sugar, 1/2 cup pineapple juice, and vanilla extract.
- In a separate bowl, sift together flour, baking powder, and salt. Stir into the wet mixture until combined.
- In another bowl, beat egg whites until stiff peaks form. Gently fold into the batter.
- Pour the batter over the pineapples in the skillet.
- Bake for 35-45 minutes, or until a toothpick inserted in the center comes out with just a few crumbs.
- Let the cake cool for 10 minutes, then place a serving plate over the skillet and invert the cake onto the plate.
- Serve warm and enjoy!
Notes
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
Helpful Tips for the Best Pineapple Upside Down Cake
- Use room-temperature ingredients. They blend more smoothly and give the cake a light, fluffy texture.
- Pat the pineapple slices dry. This prevents excess moisture from seeping into the batter and keeps the topping caramelized instead of soggy.
- Arrange cherries first. Nestle them in the center of each pineapple ring before pouring in the batter for that picture-perfect vintage look.
- Don’t overbake. Start checking around 35 minutes; the cake should spring back lightly when touched and pull away from the edges.
- Cool before flipping. Let the cake rest for about 10 minutes after baking, then invert onto a plate while it’s still slightly warm so the topping releases easily.
Nutrition
Serving: 1sliceCalories: 373kcalCarbohydrates: 67gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 80mgSodium: 245mgPotassium: 159mgFiber: 1gSugar: 51gVitamin A: 394IUVitamin C: 7mgCalcium: 90mgIron: 2mg
Tried this recipe?Let us know how it was!