This upside-down pineapple cake recipe delivers a really good take on the classic, old-fashioned dessert.
Ingredients
- butter: 0.5 cup
- packed light brown sugar: 1 cup
- pineapple: 1 can (20 ounce can, sliced)
- maraschino cherries: 10 piece (halved)
- sifted cake flour: 1 cup
- baking powder: 1 tsp
- salt: 0.25 tsp
- eggs: 4 piece
- white sugar: 1 cup
- butter: 1 Tbsp (melted)
- almond extract: 1 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C).
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Melt 1/2 cup butter over very low heat in a 10-inch heavy skillet with a heat-resistant handle or a cast iron pan. Remove from heat; sprinkle brown sugar evenly into the skillet. Arrange pineapple slices to cover the bottom of the skillet. Distribute cherries around pineapples; set aside. Dotdash Meredith Food Studios
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Sift together flour, baking powder, and salt in a bowl; set aside.
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Separate eggs; place whites in a large mixing bowl and yolks in a smaller bowl.
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Beat egg whites on medium speed until soft peaks form. Add white sugar gradually, beating well after each addition. Beat until medium-stiff peaks form. Dotdash Meredith Food Studios
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Beat egg yolks at high speed until very thick and yellow. Using a wire whisk or rubber scraper, gently fold egg yolks and flour mixture into whites with an over-and-under motion until blended. Dotdash Meredith Food Studios
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Fold 1 tablespoon melted butter and almond extract into batter, then spread batter evenly over pineapple in the skillet.
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Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Loosen cake edges with a table knife. Cool cake for 5 minutes before inverting it onto a serving plate.
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Enjoy! DOTDASH MEREDITH FOOD STUDIOS
