Pineapple Upside Down Cake
This simple pineapple upside down cake recipe is a great way to get a sweet homemade cake!
Servings: 8 slices
Calories: 333kcal
Ingredients
- 1/4 cup butter
- 1 cup brown sugar packed
- 1 15.25 oz. can pineapple slices
- 3 eggs separated
- 1 cup sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- maraschino cherries
Instructions
- Melt butter in 9-inch cast iron skillet. Add brown sugar until melted.
- Drain pineapple, reserve ⅓ of the juice. Set aside.
- Arrange pineapple slices and cherries over brown sugar mixture. You should get 7 rings on the bottom. Cut the remaining pineapple rings in half and arrange along the side of the skillet spacing in between the round rings (see photo). Set aside.
- Beat egg yolks with hand or stand mixer with whisk attachment until thick. Gradually add the sugar and mix well.
- In separate bowl combine flour, baking powder, salt and add to the egg mixture.
- Stir in pineapple juice.
- Beat egg whites until stiff and fold into batter. Spoon over pineapples evenly.
- Bake at 350 for 40 - 45 minutes. (Check sooner to see if it's done. It can tend to bake fast.)
- Cool in skillet for 30 minutes, then invert onto serving plate.
Nutrition
Serving: 1slice | Calories: 333kcal | Carbohydrates: 64g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 228mg | Potassium: 129mg | Fiber: 1g | Sugar: 52g | Vitamin A: 266IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg