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Classic Pineapple Upside-Down Cake

This pineapple upside-down cake is a classic recipe that never goes out of style! It’s delicious with the traditional pineapple, but try it with peaches or a combination of cranberries and orange. —Bernardine Melton, Paola, Kansas
  • Total Time
    Prep: 20 min. Bake: 30 min. + standing
  • Makes
    9 servings

Ingredients

  • 1/3 cup butter, melted
  • 2/3 cup packed brown sugar
  • 1 can (20 ounces) sliced pineapple
  • 1/2 cup chopped pecans
  • 3 large eggs, separated, room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 9 maraschino cherries
  • Whipped topping, optional

Directions

  • Preheat oven to 375°. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside.
  • In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well.
  • In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan.
  • Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. If desired, serve with whipped topping.
Peach Upside-Down Cake: Omit the pineapple, pecans and cherries. Drain 1 can (15 ounces) sliced peaches, reserving 1/3 cup juice. Arrange peaches over brown sugar. Substitute reserved peach juice for the pineapple juice. Cranberry Orange Upside-Down Cake: Omit the pineapple, pecans and cherries. Sprinkle 1 cup halved fresh or frozen cranberries and 1 chopped peeled orange over brown sugar. Substitute 1/3 cup orange juice for the pineapple juice.
Nutrition Facts
1 piece: 361 calories, 13g fat (5g saturated fat), 88mg cholesterol, 193mg sodium, 58g carbohydrate (46g sugars, 2g fiber), 4g protein.

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Reviews

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Average Rating:
  • Anne
    Sep 6, 2020

    Looking at the picture and reading the recipe, are you sure you don’t mean a 9 x 13 pan instead of just a 9 inch square pan? There is no way I would get that many pineapple slices in a 9 inch pan as shown. Just wondering. Thank you.

  • cindiak
    Aug 11, 2020

    This was so delicious. I've always used a box cake mix because I couldn't find a good homemade recipe. I finally found it!

  • Ariadna
    May 13, 2020

    Delicious cake. The sugar caramelized on the sides and it was amazing. I’d like to point out you didn’t include the 1/3 cup pineapple juice you’re supposed to reserve in the ingredients, but you did mention it in the instructions.

  • Karen
    May 4, 2020

    This is a really moist and easy to make cake.Used fresh pineapple instead of tinned

  • mandag99
    Apr 30, 2020

    Very delicious! Super sweet, cake is very airy and moist.

  • Joseph
    Jan 1, 2020

    This recipe was a big hit at a recent dinner party. The cake has a consistency similar to angel food which allows the full aroma and flavor of pineapple to shine through. Tip: Lowering the oven temperature a bit to 325 degrees works well when using a dark non-stick 9X13 pan.

  • Linda
    Sep 8, 2019

    While I have NOT made it yet I question this. What do y'all think about using canned (hopefully use some paper towel to dry it out but add some crushed pineapple) to add more pineapple-y flavor to add to it)?

  • Camille
    Sep 3, 2019

    Great recipe! I made it twice this weekend in a cast iron pan. Lowered to temperature to 350 degrees for 35 minutes. They came out perfect. The secret to moistness is to whip the egg whites until they are stiff and fold them in as the recipe suggests. Definitely a winner!

  • Clare
    Jul 23, 2019

    Should be made in cast iron skillet and leave out pecans they don’t really add anything. Original recipe much better and many are making it this way for probably for years and years!

  • Sue
    Jul 23, 2019

    Great recipe! It’s good to see an actual “homemade” recipe that didn’t call for a boxed cake mix, yuck, which istn’t homemade!