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
Calories per serving N/A
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
- 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.
- 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.
Your Opinion Matters