Old Fashioned Pineapple Upside-Down Cake Recipe - Allrecipes.com
Old Fashioned Pineapple Upside-Down Cake Recipe

Old Fashioned Pineapple Upside-Down Cake

Read Reviews (186)

"This is an old recipe, and a really good cake." —  

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Original recipe makes 1 10-inch round cake Change Servings
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Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a 10 inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter or margarine over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.
  3. Sift together flour, baking powder, and salt.
  4. Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.
  5. Bake for 30 to 35 minutes, or until surface springs back when gently pressed with fingertip. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.
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Reviews More Reviews

Most Helpful Positive Review
Mar 21, 2008

The first time I made this it was a little dry and not quite what I expected. The second time I added a little sour cream and evaporated milk to the batter along with about 1/4 - 1/2 cup of reserved pineapple juice. It was moist & delicious. Just like my great grandma used to make!

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Most Helpful Critical Review
Dec 11, 2003

This recipe sounded like it would be great, unfortunately it was not! It took way more than the listed time to cook and it was not very tasty at all...kind of balnd actually. My father in law is a pineapple upsdie down cake officianado and I was embarrassed to serve it to him!!

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Dec 15, 2009

OMG!!! THIS WAS THE BEST CAKE EVER!!! I took the advice from other reviews about the batter being to dry and added 1/4 - 1/2 cup of the reserved pineapple juice and about 2 or 3 tablespoons of sour cream. PERFECTION!!!

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Jul 14, 2005

I followed the directions exactly, except that I baked the cake in a 9X13. My boyfriend absolutely loves it and has hade me make it 4 times in the past 3 weeks...

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Mar 18, 2006

This is by far the tasties, moistest, most delicious pineapple upside down cake I have ever made or eaten. I did nothing to change it; it is perfect when made exactly as directed.

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Apr 20, 2004

Used a different cake mixture, as I was afraid of it being too dry from the reviews. My version turned out great, but has to cook a lot longer. Try it if you like. I will try the original recipe next time and revisit my rating. Cake: Stir together: 1 2/3 + 6 TB flour 1 c. sugar 3 tsp. baking powder Add: 1 c. milk 6 TB. butter, almost melted 2 eggs, beaten 1/2 tsp. almond extract 1 tsp. vanilla extract (or all of one) Mix to combine, then beat on med. speed for 1 min. to fluff. Spoon over pineapple slices. Bake for 1 hour or till toothpick comes out clean. Cool 5 minutes before inverting onto platter. - DELICIOUS!!!

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Dec 18, 2007

My Dad loves pineapple upside-down cake. I found this recipe and my wife made it for him for his birthday, hands down it is the best pineapple upside-down cake ever!

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Jun 11, 2005

I've used all-purpose flour and also bread flour in this recipes; both work well. Also, pineapple chunks can be used instead of rings. Fantastic cake, easy to make. Delicious!

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Nutrition

  • Calories
  • 321 kcal
  • 16%
  • Carbohydrates
  • 55 g
  • 18%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 10.4 g
  • 16%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 183 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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