Pineapple Upside Down Cake

Pineapple Upside Down Cake

One of our followers on Facebook requested my recipe for Pineapple Upside Down Cake and I am more than happy to oblige. The problem, since we are moving next month, all of my recipes are packed!!! It took me a bit of time but I finally found the recipe again online.

I hope you and your family enjoy it as much as mine does.

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Pineapple Upside Down Cake is about as Southern as they come. This dessert is one of those Southern Recipes that all women and girls know how to make for their men and their family.

This cake is great for Sunday dinner, potlucks, picnics and outdoor BBQ’s.

Pineapple Upside Down Cake

• 1/4 cup butter
• 2/3 cup firmly packed light or dark brown sugar
• 1 (20-ounce) can pineapple slices, undrained
• 9 maraschino cherries
• 2 large eggs, separated
• 3/4 cup granulated sugar
• 3/4 cup all-purpose flour
• 1/8 teaspoon salt
• 1/2 teaspoon baking powder
• Whipped cream or vanilla ice cream (optional)

Step 1
Melt butter in a 9-inch cast-iron skillet. Spread brown sugar evenly over bottom of skillet. Drain pineapple, reserving 1/4 cup juice; set juice aside. Arrange pineapple slices in a single layer over brown sugar mixture, and place a cherry in center of each pineapple ring; set skillet aside.

Step 2
Beat egg yolks at medium speed with an electric mixer until thick and lemon-colored; gradually add granulated sugar, beating well.

Step 3
Heat reserved pineapple juice in a small saucepan over low heat. Gradually add juice mixture to the yolk mixture, beating until blended.

Step 4
Combine all-purpose flour, salt, and baking powder; add dry ingredients to the yolk mixture, beating at low speed with electric mixer until blended.

Step 5
Beat egg whites until stiff peaks form; fold egg whites into batter. Spoon batter evenly over pineapple slices.

Step 6
Bake at 325° for 45 to 50 minutes. Cool cake in skillet 30 minutes; invert cake onto a serving plate. Serve warm or cold with whipped cream or ice cream, if desired.

Step 7
Express Pineapple Upside-Down Cake: Follow original recipe directions for first 4 ingredients. Substitute 1 (9-ounce) package golden yellow cake mix for next 5 ingredients. Prepare cake mix according to package directions, substituting 1/2 cup pineapple juice for 1/2 cup water. Spoon batter over prepared pineapple slices as directed. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.

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