Pineapple Upside Down Cake
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 8
Ingredients
Units Scale
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs, separated
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 1/2 cup buttermilk
- 1 teaspoon pure vanilla extract
For the topping:
- 2 tablespoons unsalted butter
- 1 cup light brown sugar
- 20-ounce can sliced pineapple in juice
- 10-ounce jar marachino cherries
Instructions
- Preheat oven to 350°F.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the 1/2 cup of butter until softened. Gradually add the sugar and beat on medium speed until light and smooth, about 2 minutes. Add egg yolks and beat until combined.
- Add the buttermilk and the dry ingredients in alternating additions, beginning and ending with dry ingredients. Be careful not to overmix.
- In a separate bowl, beat the egg whites until light and frothy, but not quite to stiff peaks. (The whites should resemble cappuccino foam.)
- Fold the beaten egg whites into the batter, then fold in the vanilla.
- Melt the remaining 2 tablespoons of butter in a 9-inch diameter skillet that is 2-inches deep. remove from heat.
- Sprinkle the brown sugar over the melted butter in an even layer.
- Arrange the pineapple slices on top of the brown sugar.
- Top with cake batter and smooth the top with a spatula.
- Bake 41-45 minutes until the center springs back when pressed gently.
- Remove from oven and invert cake onto a serving plate. Top with marachino cherries while cake is still very warm.
- Serve warm, or at room temperature.
Notes
Store at room temperature, covered, for 3-4 days.
Adapted from King Arthur Flour
Find it online: https://kitchenjoyblog.com/pineapple-upside-down-cake/