My father’s birthday was last Friday and instead of going the traditional route of baking a regular birthday cake, I decided to make something different: Pineapple Upside Down Cake! My husband loves this cake too…so it was a win/win kinda deal.
Nothing can compare with the ooey gooey slightly caramelized brown sugar, pineapples and cherries when you flip the cake over.…YUM!
Pineapple Upside Down Cake
Adapted from MyRecipes
1/4 cup butter
1 (20-ounce) can pineapple slices
2/3 cup firmly packed brown sugar (light or dark…your choice!)
9 maraschino cherries
2 large eggs, separated
3/4 cup granulated sugar
1/8 teaspoon salt
3/4 cup all-purpose flour
1/2 teaspoon baking powder
*Preheat oven to 325.
*Melt butter on stove in a 9 inch cast iron (oven safe) skillet.
*Once butter is melted, removed from heat.
*Spread brown sugar evenly over the bottom of the skillet.
*Open pineapple can, and reserve 1/4 cup of the juice and set it aside, you can then drain the rest of the juice.
*Arrange pineapple slices in the bottom of the skillet in the the brown sugar mixture. Place a cherry in each ring of pineapple.
*In a large bowl, mix egg yolks with an electric mixer until thick (about 2 mins).
*Gradually mix in granulated sugar.
*Slowly add reserved pineapple juice into the mixture.
*Now add flour, salt and baking powder into the mixture on a low speed until evenly mixed.
*In a medium bowl, beat egg whites until peaks form (they will look very foamy).
*Fold egg whites into cake batter.
*Pour batter into skillet, evenly covering the pineapples.
*Bake for 45-50 minutes.
*Once done, let cool in skillet for 30 mins and then you’re safe to invert it onto a plate…just be careful! 😉
This has been my favorite recipe since I found it a couple of year ago. I hope you enjoy it as much as my family does!