Easy Pineapple Upside Down Cake
Easy Pineapple Upside Down Cake is a classic dessert that is so simple to make from scratch. It’s perfect for a weeknight dessert and delicious enough for birthdays and special occasions.
If you love pineapple desserts like the classic Pineapple Dump Cake, or this Lemon-Pineapple Poke Cake or Pineapple No Bake Cheesecake, this upside down cake is a surefire winner.
Ingredients for Pineapple Upside Down Cake:
- butter
- brown sugar
- can sliced pineapple
- eggs
- sugar
- vanilla extract
- all purpose flour
- baking powder
- kosher salt
- maraschino cherries
I adapted this recipe from the Taste of Home upside down cake and it is the easiest version I’ve ever made.
How to Make Pineapple Upside Down Cake:
- 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 pineapple juice using a whisk or wooden spoon.
- Add flour, baking powder and salt.
- Stir just until combined.
- Add whipped egg whites.
- Fold in egg whites until incorporated.
- 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.
- Slice and serve warm or at room temperature.
Variations:
This cake can also be made in a 10 inch cast iron skillet, but can reduce cooking time. Check for doneness at about 25 minutes.
You can also bake it in a 9 inch round cake pan or a deep pie dish.
If you would like to add pecans to the brown sugar topping, sprinkle 1/2 cup chopped pecans over brown sugar before adding the batter.
How to Store:
Store covered in plastic wrap in the refrigerator for up to 3 days. Serve chilled or at room temperature.
Pineapple Upside Down Cake can be frozen up to 30 days. Wrap in several layers of plastic wrap plus a layer of foil.
Easy cakes that don’t require any fancy decoration skills are my favorite. This homemade pineapple upside down cake recipe is one of the easiest and most delicious desserts that I’ve ever made. Add it to your baking list and give it a try this week!
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Easy Pineapple Upside Down Cake
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
Nutrition
Love the carmalization,