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My review
Fresh Pineapple Upside Down Cake
Veruschka
"The classic pineapple upside down cake made with fresh pineapple. Serve with dollops of creme fraiche."
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Ingredients
1 h 10 m servings 290 calsOriginal recipe yields 12 servings (1 9-inch round cake)
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Directions
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Prep
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Ready In
- Preheat oven to 400 degrees F (205 degrees C).
- Melt the butter. Brush a little bit of the butter on the inside of a 9-inch cake pan.
- Mix 5 tablespoons of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). Set pan aside.
- Stir together the flour, salt, white sugar, and baking powder.
- Separate the eggs. Beat the whites until stiff but not dry.
- Beat two of the egg yolks until lemony yellow. Stir in the remaining 1/2 cup pineapple juice, vanilla, and remaining melted butter. Add this mixture to the flour mixture. Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings.
- Bake in the preheated oven until cake springs back when lightly touched with a finger, about 30 minutes. Let cake cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so that the pineapple side is up.
Nutrition Facts
Per Serving: 290 calories; 13 g fat; 41.3 g carbohydrates; 3.6 g protein; 77 mg cholesterol; 282 mg sodium. Full nutrition
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Reviews
Read all reviews 278327 Ratings
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Most helpful positive review
11/13/2007
this was a very good homemade cake recipe.... the only reason i'm giving it 4 stars is b/c the topping didn't turn out the way i thought..it was very oooey gooey and i thought it was supposed to...
Most helpful critical review
5/2/2008
Had a good flavor, but the cake came out dry. I am not sure what I did, as I followed the recipe precisely. However, maybe I whisked the egg whites too long because it was rather foamy? The cake...
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11/13/2007
this was a very good homemade cake recipe.... the only reason i'm giving it 4 stars is b/c the topping didn't turn out the way i thought..it was very oooey gooey and i thought it was supposed to...
1/8/2009
This cake is absolutely perfect! My only complaint is my family started cutting away at my beautiful creation before I could take a picture to post. I followed the recipe as is. I did add a litt...
8/31/2004
I had never made a Pineapple Upside Down Cake before this one. I was a bit worried at first because there are so many steps, but it all turned out great! I thought the batter was too runn...
1/23/2007
This cake is very moist and has an excellent presentation. I just happened to have fresh pineapple in the house, but no actual juice, so I substituted orange juice, it was wonderful.
12/28/2009
This cake turned out wonderful. For those of you who had a dense cake, you did not beat the egg whites to medium-stiff to stiff peaks, or did not fold in the egg whites into the egg yolk and flo...
6/6/2000
This is one of the best pineapple upside down cake recipes I've tried and works well with canned pineapple
3/4/2010
wonderfully light cake! this is a chiffon style cake - so be sure you whip those egg whites til they are the first stage of "stiff peaks" and are still glossy. With my KitchenAid it took about 1...
7/13/2005
I made this recipe exactly as it said and it was very good! No problems with too runny of a topping, as indicated by other reviewers. Pineapple Upside-Down Cake is supposed to be more dense, as...