Old Fashioned Pineapple Upside-Down Cake

Old Fashioned Pineapple Upside-Down Cake
  • PREP TIME
    25 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    12 People
  • VIEWS
    1.6K

A timeless dessert that brings a taste of sunshine to your table. This Pineapple Upside-Down Cake boasts a rich, caramelized topping and a moist, tender crumb.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    55 g
  • Cholesterol
    85 mg
  • Fiber
    1 g
  • Protein
    3 g
  • Saturated Fat
    6 g
  • Sodium
    183 mg
  • Sugar
    43 g
  • Fat
    10 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 325 degrees F (165 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View In a 10-inch oven-safe skillet (cast iron recommended), melt 1/2 cup butter over low heat. Remove from heat and evenly sprinkle brown sugar into the skillet. Arrange pineapple slices artfully to cover the bottom, filling gaps with halved cherries. (10 minutes)

Image Step 03
03 Step

Recipe View In a medium bowl, sift together cake flour, baking powder, and salt. Set aside. (2 minutes)

Image Step 04
04 Step

Recipe View Separate eggs, placing whites in a large, clean mixing bowl and yolks in a separate smaller bowl. (2 minutes)

Image Step 05
05 Step

Recipe View Using an electric mixer, beat egg whites on medium speed until soft peaks form. Gradually add granulated sugar, beating well after each addition, until medium-stiff, glossy peaks form. (8 minutes)

Image Step 06
06 Step

Recipe View In the bowl with the egg yolks, beat at high speed until very thick and pale yellow. (3 minutes)

Image Step 07
07 Step

Recipe View Gently fold the egg yolks into the egg whites using a rubber spatula, then gradually fold in the flour mixture using an over-and-under motion until just combined. Be careful not to overmix. (5 minutes)

Image Step 08
08 Step

Recipe View Fold in 1 tablespoon melted butter and almond extract until evenly distributed. Gently spread batter evenly over the pineapple and cherries in the skillet. (3 minutes)

Image Step 09
09 Step

Recipe View Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 30 to 35 minutes. (35 minutes)

Image Step 10
10 Step

Recipe View Remove from oven and let cool in the skillet for 5 minutes to allow the caramel to slightly thicken. (5 minutes)

Image Step 11
11 Step

Recipe View Carefully invert the cake onto a serving plate. Garnish with extra cherries, if desired. Serve warm. (2 minutes)

Image Step 12
12 Step

Recipe View Enjoy!

For an extra layer of flavor, try adding a splash of rum or bourbon to the melted butter and brown sugar mixture before arranging the pineapple.
Make sure your skillet is truly oven-safe! Some skillets have handles that cannot withstand high temperatures.
Don't overbake the cake, or it will be dry. The toothpick test is your friend!
If you don’t have cake flour, you can substitute with all-purpose flour. For each cup of flour, remove 2 tablespoons of all-purpose flour and replace with 2 tablespoons of cornstarch or tapioca starch. Sift together.
For best results, use room-temperature eggs to achieve maximum volume when beating the egg whites.

Mervin Dare

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 534 Ratings)
Total Reviews: (5)
  • Marge Von

    Easy to follow instructions and a delicious result. Will definitely make again!

  • Lafayette Donnelly

    My family loved this cake! It's so much better than the store-bought version.

  • Adella Harvey

    The almond extract really enhances the flavor of the cake.

  • Emilia Schuster

    This recipe is a keeper! The cake was moist and the caramel topping was perfect.

  • Kayla Boyer

    I added a little rum to the caramel as suggested, and it was amazing!

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