Ingredients Jump to Instructions ↓

  1. 1/4 C butter

  2. C firmly packed light or dark brown sugar

  3. 1 (20-ounce) can pineapple slices, undrained

  4. 9 maraschino cherries

  5. 2 large egg s, separated

  6. 3/4 C granulated sugar

  7. 3/4 C all-purpose flour

  8. tsp salt

  9. 1/2 tsp baking powder

Instructions Jump to Ingredients ↑

  1. Melt butter in a 9-inch cast-iron skillet. Spread brown sugar evenly over bottom of skillet. Drain pineapple, reserving ¼ 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.

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

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

  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.

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

  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.

  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 ½ cup pineapple juice for ½ 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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