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Pineapple Upside Down Cake


Pineapple Upside Down Cake: Preheat your oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter (or spray with a non stick vegetable spray) a 9 inch (23 cm) round cake pan with 2 inch (5 cm) sides.

Topping: Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking, without stirring, for a few more minutes or until bubbles just start to appear around the outside edges of the mixture (the sugar starts to caramelize). Then remove from heat, and pour into your prepared cake pan. Evenly arrange the pineapple slices on top of the sugar mixture. If you like, place a Maraschino Cherry in the center of each pineapple slice. Can also place more cherries around the outside edge of the cake.

Cake Batter: In a large bowl, sift or whisk together the flour, baking powder, and salt.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter, sugar, and vanilla extract until light and fluffy. Scrape down the sides and bottom of the bowl as needed. Add the egg yolks and beat until incorporated. Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients (the batter will be thick).

In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a firm peak. With a large spatula gently fold the beaten egg whites into the cake batter in two additions. Pour the batter into the cake pan, smoothing the top with the back of a spoon or offset spatula. Bake in preheated oven for 35 - 45 minutes, or until the top of the cake is a deep golden brown and starts to pull away from the sides of the pan (a toothpick inserted into the cake (not the pineapple) will come out clean). Remove from oven and place on a wire rack to cool for about 10 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate. Serve warm. This cake is best on the day it's baked. But leftovers can be covered and stored in the refrigerator for a couple of days. Reheat in the microwave.

Makes about 8 servings.

Note: Instead of canned pineapple slices, you can use 1 medium fresh pineapple. Peel, quarter, and core the pineapple and then cut into 1/4 inch (.5 cm) slices.  

Scan for Demonstration Video:


4 tablespoons (1/4 cup) (55 grams) butter, at room temperature

3/4 cup (150 grams) light brown sugar

1 - 20 ounce can (567 grams) of pineapple slices, drained and patted dry

14 Maraschino Cherries, drained and patted dry (optional)

Cake Batter:

1 1/2 cups (195 grams) all purpose flour

2 teaspoons (8 grams) baking powder

1/4 teaspoon (1 gram) salt

1/2 cup (113 grams) unsalted butter, at room temperature

1 cup (200 grams) granulated white sugar

1 teaspoon (4 grams) pure vanilla extract

2 large eggs (100 grams), separated

1/2 cup (120 ml/grams) milk, at room temperature

1/4 teaspoon (1 gram) cream of tartar