This iconic dessert brings the nostalgic charm of mid-century baking to your table with its glossy, caramelized topping and tender crumb. The rich buttery sauce melds perfectly with sweet pineapple rings and bright maraschino cherries, creating a stunning visual centerpiece that is as delicious as it is beautiful. The cake itself is light and airy, providing the perfect canvas for the intense tropical flavors above. It is an ideal treat for Sunday brunches, summer potlucks, or any celebration where a touch of vintage sweetness is desired. Simple to assemble yet impressive in presentation, this recipe relies on pantry staples to deliver a memorable flavor experience that pairs wonderfully with a cup of coffee or a scoop of vanilla ice cream.
The Original Pineapple Upside Down Cake
Description
This iconic dessert brings the nostalgic charm of mid-century baking to your table with its glossy, caramelized topping and tender crumb. The rich buttery sauce melds perfectly with sweet pineapple rings and bright maraschino cherries, creating a stunning visual centerpiece that is as delicious as it is beautiful. The cake itself is light and airy, providing the perfect canvas for the intense tropical flavors above. It is an ideal treat for Sunday brunches, summer potlucks, or any celebration where a touch of vintage sweetness is desired. Simple to assemble yet impressive in presentation, this recipe relies on pantry staples to deliver a memorable flavor experience that pairs wonderfully with a cup of coffee or a scoop of vanilla ice cream.Ingredients
Directions
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Preheat oven to 350F (175C).
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In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
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In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
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Beat the egg yolks separately and add them to the butter-sugar mixture, mixing well.
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Add the flour mixture and milk alternately to the creamed mixture, beginning and ending with the flour. Mix until just combined.
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In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites and vanilla into the batter.
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Melt the butter for topping in a 10-inch skillet or round cake pan. Spread the brown sugar evenly over the melted butter.
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Drain the pineapple. If using slices, arrange them closely together over the sugar. If using crushed pineapple, spread it evenly. Place a maraschino cherry in the center of each pineapple slice.
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Pour the cake batter evenly over the fruit.
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Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cake cool in the pan for 5 minutes. Run a knife around the edge to loosen.
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Invert the cake onto a serving platter. Serve warm or at room temperature.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 221.0kcal
- % Daily Value *
- Total Fat 25.0g39%
- Saturated Fat 1.8g9%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use a cast-iron skillet or a heavy-bottomed cake pan to ensure even caramelization of the sugar.
If using canned pineapple slices, try to arrange them in a spiral pattern for a traditional look.
This cake is best served the day it is made. Leftovers can be stored covered at room temperature for up to 2 days.
For a richer flavor, use dark brown sugar instead of light brown sugar for the topping.
You can substitute the milk with buttermilk for a slightly tangier crumb, but reduce the baking powder to 1.5 teaspoons if doing so.
