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Pineapple Upside-Down Cake

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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

pineapple upside down cake, cake, pineapple, brown sugar, all purpose flour, pineapple juice, butter, salt, eggs, sugar, pecans, maraschino cherries, cherries, cake, upside down cake, cast iron skillet, pan, cake pans, recipes, top of the cake, pineapple juice

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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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Screenshot (1995).jpeg

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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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LAURA LEE ALICE COOKS

 

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