Classic Pineapple Upside-Down Cake
Total TimePrep: 20 min. Bake: 30 min. + standing
Perfect as is!
Haven’t made this yet but I was wondering if this cake part should have some type of butter or shortening?
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.
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!
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.
This is a really moist and easy to make cake.Used fresh pineapple instead of tinned
Very delicious! Super sweet, cake is very airy and moist.
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.
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)?
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!