Easy Pineapple Upside Down Cake
Pineapple Upside Down Cake is a classic dessert that is so simple to make from scratch.
Servings: 9 servings
Calories: 546kcal
Ingredients
- 1/3 cup melted butter
- 2/3 cup brown sugar
- 20 oz can sliced pineapple juice reserved
- 3 large eggs separated
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 9 maraschino cherries
Instructions
- Preheat oven to 375°.
- Pour melted butter into a 9 x 9 inch baking dish.
- Top with brown sugar.
- Drain pineapple, reserving the juice.
- Layer 9 pineapple rings over brown sugar and set aside.
- In a mixer bowl, beat the egg whites until stiff peaks form, set aside.
- In another bowl, combine egg yolks with sugar, vanilla and 1/3 cup reserved pineapple juice using a whisk or wooden spoon.
- Add flour, baking powder and salt.
- Stir just until combined.
- Fold in whipped egg whites.
- Pour over pineapple and smooth evenly.
- Bake for 30- 35 minutes or until a toothpick inserted near the center comes out clean.
- Remove from oven and set on a wire rack to cool 10 minutes.
- Drain cherries on a paper towel to remove excess juice and set aside.
- Invert onto a serving plate by laying the plate over the cake pan and then flipping it over.
Place a cherry into the center of each pineapple ring. - Serve warm or at room temperature.
Notes
How to Store:
Store covered in plastic wrap in the refrigerator for up to 3 days. Serve chilled or at room temperature.
Freeze up to 30 days. Wrap in several layers of plastic wrap plus a layer of foil.
Nutrition
Serving: 1g | Calories: 546kcal | Carbohydrates: 118g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 80mg | Sodium: 200mg | Fiber: 8g | Sugar: 90g