Classic Pineapple Upside Down Cake

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

  • Prep time 20 min

  • Total time 50 min

  • Servings 9

  • Calories per serving N/A

Nutrition Facts

You will need

  • 1

    can (20 oz.) DOLE® Pineapple Slices

  • 1/3

    cup butter, melted

  • 2/3

    cup packed brown sugar

  • 1/2

    cup pecan halves, chopped

  • 3

    large egg(s), separated

  • 1

    cup granulated sugar

  • 1

    teaspoon vanilla extract

  • 1

    cup all-purpose flour

  • 1

    teaspoon baking powder

  • 1/4

    teaspoon salt

  • 9

    maraschino cherries

  • 2

    cups 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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