Pineapple Upside-Down Cake
Homemade Pineapple Upside-Down Cake is so good and so pretty. It's special enough for company, but quick enough for just the family. This recipe calls for making the cake the traditional way: in a cast-iron skillet, which after cooking you turn over onto the cake plate.
National Pineapple Upside-Down Cake Day is April 20 in the United States. This recipe is from our article on easy cake recipes.
- Preheat oven to 350°F.
- Over low heat, melt 1 tablespoon of the butter in a 9-inch cast iron skillet, thoroughly covering the surface. Remove the skillet from heat.
- Combine the 1/4 cup melted buter, brown sugar and pecans in a small bowl; stir well to thoroughly combine. Set aside.
- Arrange 8 pineapple slices in a single layer in the skillet (your 9-inch skillet should accommodate 8 slices without overlapping. Place a maraschino cherry in the center of each slice. Sprinkle the brown sugar mixture evenly over the pineapple slices.
- Combine the flour, baking powder and salt in a bowl; set aside.
- Beat the egg yolks at medium speed of an electric mixer until they are thick and lemon colored. Gradually add the sugar, continuing to beat. With the mixer running at low speed, gradually add the flour mixture to the yolk mixture, then add the reserved pineapple juice. Mix until well combined.
- Beat the egg whites until stiff peaks form. Using a spatula, gently fold the whites into the cake batter. Pour or spoon the batter evenly over the pineapple slices.
- Bake at 350°F for 40 to 45 minutes. Cool the cake in the skillet for 30 minutes; then invert it onto a serving plate.
- Makes 8 servings.
Ready in: 1 Hr 30 Min