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Pineapple Upside Down Cake: A Classic Recipe

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4.3 from 10 reviews

This classic Pineapple Upside Down Cake is a nostalgic dessert featuring caramelized brown sugar and butter topped with juicy pineapple rings, maraschino cherries, and crunchy pecans. The light, fluffy cake is made by folding whipped egg whites into a tender yellow cake batter, then baked to golden perfection. Perfect for gatherings, this recipe yields a beautifully glazed, fruity cake that’s both visually stunning and deliciously moist.

Ingredients

Topping

  • 1/2 cup butter
  • 1 cup brown sugar
  • 20 ounces pineapple rings (with syrup reserved)
  • 6 Maraschino cherries, sliced in half
  • 1 cup pecans, chopped

Cake Batter

  • 6 eggs, separated
  • 1 1/2 cups sugar
  • 1/2 cup reserved pineapple juice
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon cream of tartar
  • 2 teaspoons vanilla extract

Instructions

  1. Prepare the Pan: Spray a 13x9 inch baking pan with non-stick spray to prevent sticking and set it aside for topping preparation.
  2. Make the Topping Mixture: Melt the butter and mix it thoroughly with the brown sugar until smooth and combined.
  3. Layer the Topping: Spread the brown sugar and butter mixture evenly over the bottom of the prepared pan.
  4. Arrange Pineapple and Cherries: Lay pineapple rings in a single layer on top of the brown sugar mixture, then place a halved maraschino cherry in the center of each pineapple ring, cut side up.
  5. Add Nuts: Sprinkle chopped pecans evenly over the pineapple and cherry layer to add texture and flavor.
  6. Whip Egg Whites: In a clean bowl, whip egg whites with cream of tartar until stiff peaks form but are not dry; set aside carefully.
  7. Beat Yolks and Sugar: In a separate bowl, beat the egg yolks and sugar together until the mixture becomes thick and pale lemon yellow.
  8. Add Liquids: Mix in the reserved pineapple juice, vanilla extract, ensuring everything is well incorporated.
  9. Sift Dry Ingredients: Sift together flour, salt, and baking powder to aerate and remove clumps.
  10. Combine Wet and Dry Ingredients: Gradually blend the sifted dry ingredients into the egg yolk mixture until smooth and uniform without overmixing.
  11. Fold in Egg Whites (First Half): Gently fold in half of the whipped egg whites into the batter, combining carefully to retain air and lightness.
  12. Fold in Egg Whites (Second Half): Fold in the remaining egg whites thoroughly but gently to ensure an evenly aerated batter.
  13. Pour Batter Over Topping: Spoon the cake batter evenly over the pineapple, cherry, and nut layer in the pan.
  14. Bake the Cake: Bake in a preheated oven at 350°F (175°C) for approximately 30 minutes or until a toothpick inserted in the center comes out clean and the cake is golden brown.
  15. Cool and Invert: Let the cake cool in the pan for 5 to 10 minutes, then carefully invert it onto a large serving platter to reveal the caramelized pineapple topping.

Notes

  • Reserve the pineapple syrup for extra moisture and flavor in the cake batter.
  • Do not overbeat the egg whites; they should be stiff but not dry to maintain cake lightness.
  • Folding the egg whites in two stages helps keep the batter airy and ensures a tender crumb.
  • Use a non-stick spray or line the pan lightly with butter to prevent the topping from sticking during inversion.
  • Allow the cake to cool slightly before flipping to prevent topping from sliding off.
  • Chilling the cake after cooling can help set the topping for cleaner slices.

Find it online: https://recipefeastful.com/pineapple-upside-down-cake-a-classic-recipe/