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

Cathy
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • 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.

  • Sift together flour, baking powder, and salt.

  • 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.

  • 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.

Nutrition Facts

321.1 calories; 3.2 g protein; 55 g carbohydrates; 84.9 mg cholesterol; 183.1 mg sodium. Full Nutrition

Reviews (403)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/21/2008
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 reserved pineapple juice. It was moist & delicious. Just like my great grandma used to make! Read More
(468)

Most helpful critical review

Rating: 2 stars
12/11/2003
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 is a pineapple upsdie down cake officianado and I was embarrassed to serve it to him!! Read More
(63)
486 Ratings
  • 5 star values: 314
  • 4 star values: 90
  • 3 star values: 36
  • 2 star values: 19
  • 1 star values: 27
Rating: 4 stars
03/21/2008
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 reserved pineapple juice. It was moist & delicious. Just like my great grandma used to make! Read More
(468)
Rating: 5 stars
12/15/2009
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 sour cream. PERFECTION!!! Read More
(357)
Rating: 5 stars
07/14/2005
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... Read More
(193)
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Rating: 4 stars
08/06/2010
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 sugar until the liquid becomes light yellow and foamy. This means the chemical reaction is almost equivalent to beating the egg whites in the end batter. It is also easier that way when you mix in the dry ingredients to the batter because there is always enough liquids. I also pour the juice from the can on the cake after taking it out of the oven. It makes it so moist and even more pineapple cake. Read More
(104)
Rating: 5 stars
03/18/2006
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. Read More
(95)
Rating: 5 stars
04/20/2004
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 next time and revisit my rating. Cake: Stir together: 1 2/3 6 TB flour 1 c. sugar 3 tsp. baking powder Add: 1 c. milk 6 TB. butter almost melted 2 eggs beaten 1/2 tsp. almond extract 1 tsp. vanilla extract (or all of one) Mix to combine then beat on med. speed for 1 min. to fluff. Spoon over pineapple slices. Bake for 1 hour or till toothpick comes out clean. Cool 5 minutes before inverting onto platter. - DELICIOUS!!! Read More
(91)
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Rating: 2 stars
12/11/2003
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 is a pineapple upsdie down cake officianado and I was embarrassed to serve it to him!! Read More
(63)
Rating: 5 stars
02/08/2010
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 pineapple juice. Now I really don't want to put this but just in case it will save someone else someday... I had the brilliant idea of making this in a bundt pan. Don't Do It!! Unless you want to spend 10 minutes shaking banging cussing and finally pleading with your cake to come out of the pan. I did finally get it out though just wasn't fun or pretty:) Read More
(59)
Rating: 5 stars
12/18/2007
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! Read More
(48)