Pineapple Upside-Down Cake

This classic combination of caramel, pineapple, and butter cake needs nothing to embellish it, but if you must, top it with a dollop of whipped cream to make it fancy! Other fruits are delicious baked in the same manner. Try plums, apricots, or fresh cherries.

Serves: 8Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Medium

Serves: 8

Ingredients

  • 4 Tbsp. unsalted butter
  • ¾ cup dark brown sugar
  • fresh pineapple slices (enough to cover bottom of 9” round cake pan)
  • 2 egg whites, room temperature
  • 8 Tbsp. salted butter
  • 1 cup sugar
  • 2 egg yolks
  • 1 tsp. vanilla extract
  • 1½ cups all-purpose flour
  • 2 tsp. baking powder
  • ½ cup milk

Directions

  • Preheat oven to 350°F.
  • Melt unsalted butter and brown sugar in a 9" round cake pan directly on top of a stove burner on low heat until the mixture starts to foam and the sugar starts to caramelize. Remove from heat.
  • Lay the pineapple on top of the caramelized sugar mixture and set aside. Whip the egg whites to stiff peaks and set aside.
  • In a mixing bowl, with an electric mixer, cream the salted butter with the sugar until fluffy. Beat in the egg yolks and vanilla. In a separate bowl, combine the flour and baking powder. Add the flour mixture to the butter/egg mixture in two parts, alternating with the milk. Fold the whipped egg whites into the cake batter, and then pour the batter over the fruit in the cake pan.
  • Bake for 50 minutes. Remove the cake from the oven, run a knife around the cake pan to loosen the edge, and then invert the cake onto a plate by first holding a plate face-down over the cake pan, then flipping the pan over. Leave the cake pan on top for 5 minutes to let the fruit naturally fall onto the cake. Remove the cake pan, and let the cake cool before cutting.

Recipe Information

Serves: 8

Ingredients

  • 4 Tbsp. unsalted butter
  • ¾ cup dark brown sugar
  • fresh pineapple slices (enough to cover bottom of 9” round cake pan)
  • 2 egg whites, room temperature
  • 8 Tbsp. salted butter
  • 1 cup sugar
  • 2 egg yolks
  • 1 tsp. vanilla extract
  • 1½ cups all-purpose flour
  • 2 tsp. baking powder
  • ½ cup milk

Directions

  • Preheat oven to 350°F.
  • Melt unsalted butter and brown sugar in a 9" round cake pan directly on top of a stove burner on low heat until the mixture starts to foam and the sugar starts to caramelize. Remove from heat.
  • Lay the pineapple on top of the caramelized sugar mixture and set aside. Whip the egg whites to stiff peaks and set aside.
  • In a mixing bowl, with an electric mixer, cream the salted butter with the sugar until fluffy. Beat in the egg yolks and vanilla. In a separate bowl, combine the flour and baking powder. Add the flour mixture to the butter/egg mixture in two parts, alternating with the milk. Fold the whipped egg whites into the cake batter, and then pour the batter over the fruit in the cake pan.
  • Bake for 50 minutes. Remove the cake from the oven, run a knife around the cake pan to loosen the edge, and then invert the cake onto a plate by first holding a plate face-down over the cake pan, then flipping the pan over. Leave the cake pan on top for 5 minutes to let the fruit naturally fall onto the cake. Remove the cake pan, and let the cake cool before cutting.

Nutrition Information

Nutrition Information
Amount per serving
Calories470
Total Fat20g
Saturated Fat12g
Cholesterol140mg
Sodium170mg
Total Carbohydrate68g
Dietary Fiber1g
Sugars50g
Protein6g