
LAURA LEE ALICE
COOKS
®
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This is a recipe that has been around for a very long time. The cake is "assembled"
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upside down in the baking pan, so it can be inverted after baking

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​Tips:
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• This cake is moist and buttery, with a caramelized topping of pineapple slices. I
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have begun to use pecans instead of cherries because of the red dye used in
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them.
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• Drain the juice from the pineapple thoroughly to keep the cake from getting
soggy. Lay them on a couple of paper towels if you need to. Do not add any
extra juice to the cake batter.
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• This cake does need to be refrigerated after it cools and within a few hours after
baking. It should stay fresh up to 4 days.
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• This cake serves 5 to 6 people.. You can double the recipe and use two 8 or 9-
inch round pans or a 9 x 13-inch baking dish. The 20 ounce can of sliced
pineapple usually contain 10 slices, enough for 2 recipes. The pineapple slices
can be cut in half or quarters if necessary to make a design.
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Texture:
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This recipe produces a cake that is soft, moist and light. The whipped egg whites
change the texture from a traditional cake to one that is lighter. Since the cake is
cooked upside down, the pineapple slices are slightly crispy and caramelized. The
pineapple juice from the topping seeps into the cake keeping it moist.
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Pineapple Upside-Down Cake
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Ingredients
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• ¼ cup butter, melted
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• ½ cup light brown sugar, packed
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• 1 can (20 oz) pineapple slices, drained well, keeping ¼ cup juice
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• Maraschino cherries or pecan halves
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• 2 eggs, separated
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• ½ cup sugar
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• ¾ cup all-purpose flour, scooped and leveled off
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• ¾ tsp baking powder
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• ¼ tsp salt
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Heat oven to 350°F. You will need a 8 or 9-inch round pan, greased
and floured.
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Instructions
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1. Pour the melted butter into the bottom of the round pan, tilting the pan until the
bottom is covered. Sprinkle the brown sugar evenly over the butter. Arrange the
pineapple slices around the pan and one in the center. Place the maraschino
cherries or pecans in the middle of the slices and where ever there is a space
making a pleasing design. Set aside.
2. In a large bowl, beat the egg yolks with the sugar until the mixture is thick and
lemon colored. Slowly mix in the flour, baking powder, salt and pineapple juice;
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mix thoroughly.
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3. In a small bowl, whip the egg whites until stiff peaks form; fold into the batter.
Pour batter into the prepared pan, covering all the pineapple slices. Place into
the preheated oven and bake for 25 to 35 minutes, or until a toothpick inserted
in the center comes out clean.
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4. Cool in pan only 2 to 3 minutes; place plate on top, hold the sides securely and
flip over. Slowly raise the pan; rearrange the top if necessary
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