Classic Pineapple Upside Down Cake

This Classic Pineapple Upside Down Cake recipe and photography provided courtesy of Taste of Home.

Prep time 20 mins
Total time 50 mins
Servings 9
Nutrition Facts Jump to Recipe
Categories Baking, Winter Favorites, Vegetarian, Canned pineapple, Desserts, Cakes, Pies, Tarts, Greater than 60 mins

Ingredients

  • 1 can (20 oz.) DOLE® Canned Pineapple Slices in 100% Pineapple Juice
  • 1/3 cup butter, melted, melted
  • 2/3 cup packed brown sugar
  • 1/2 cup pecan halves, chopped
  • 3 l large egg(s), separated
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 9 maraschino cherries
  • 2 cup garnish whipped topping, thawed

Method

  1. Preheat oven to 375°F.   In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain DOLE® Pineapple Slices, 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.
  2. 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.
  3. In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan.
  4. 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.

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