Rating: 4.34 stars
489 Ratings
  • 5 star values: 320
  • 4 star values: 88
  • 3 star values: 36
  • 2 star values: 18
  • 1 star values: 27

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

Recipe Summary test

prep:
25 mins
cook:
30 mins
additional:
5 mins
total:
1 hr
Servings:
12
Yield:
1 10-inch round cake
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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 calories; protein 3.2g; carbohydrates 55g; fat 10.4g; cholesterol 84.9mg; sodium 183.1mg. Full Nutrition
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