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
Ingredients
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
Directions
*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!
How big of a skillet are you using?
Oops, thanks for calling that to my attention! It’s a 9 inch skillet. 🙂
I was wondering, when you mean skillet is it where I’m baking the cake? So after I melt the butter with brown sugar I pour it on the non stck pan? help! 🙁
Yep! 🙂 I used an old school cast iron skillet. The skillet will go into the oven and once done baking, let it cool and when you flip it over, the cake should come out nicely.
How many would this feed?
Hi, I was wondering can I melt butter in a pan and then transfer it to the cake pan before adding brown sugar in it. As I don’t have an iron skillet big enough. I only have a 9 inch cake pan. Please advise. Also, has anyone used oil instead of butter in this cake?
Thanks,