Fresh Pineapple Upside Down Cake
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Fresh Pineapple Upside Down Cake

250

"The classic pineapple upside down cake made with fresh pineapple. Serve with dollops of creme fraiche."
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Ingredients

1 h 10 m servings 290 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 290 kcal
  • 14%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 41.3g
  • 13%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 282 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Melt the butter. Brush a little bit of the butter on the inside of a 9-inch cake pan.
  3. Mix 5 tablespoons of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). Set pan aside.
  4. Stir together the flour, salt, white sugar, and baking powder.
  5. Separate the eggs. Beat the whites until stiff but not dry.
  6. Beat two of the egg yolks until lemony yellow. Stir in the remaining 1/2 cup pineapple juice, vanilla, and remaining melted butter. Add this mixture to the flour mixture. Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings.
  7. Bake in the preheated oven until cake springs back when lightly touched with a finger, about 30 minutes. Let cake cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so that the pineapple side is up.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

250
  1. 296 Ratings

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Most helpful positive review

this was a very good homemade cake recipe.... the only reason i'm giving it 4 stars is b/c the topping didn't turn out the way i thought..it was very oooey gooey and i thought it was supposed to...

Most helpful critical review

Had a good flavor, but the cake came out dry. I am not sure what I did, as I followed the recipe precisely. However, maybe I whisked the egg whites too long because it was rather foamy? The cake...

this was a very good homemade cake recipe.... the only reason i'm giving it 4 stars is b/c the topping didn't turn out the way i thought..it was very oooey gooey and i thought it was supposed to...

This cake is absolutely perfect! My only complaint is my family started cutting away at my beautiful creation before I could take a picture to post. I followed the recipe as is. I did add a litt...

I had never made a Pineapple Upside Down Cake before this one. I was a bit worried at first because there are so many steps, but it all turned out great! I thought the batter was too runn...

This cake is very moist and has an excellent presentation. I just happened to have fresh pineapple in the house, but no actual juice, so I substituted orange juice, it was wonderful.

This is the BEST recipe I have ever made!

I made this recipe exactly as it said and it was very good! No problems with too runny of a topping, as indicated by other reviewers. Pineapple Upside-Down Cake is supposed to be more dense, as...

This is one of the best pineapple upside down cake recipes I've tried and works well with canned pineapple

Excellent cake! It came out moist, spongy, and heavy. This cake was very filling and the flavor is very unique-- I felt that it tasted similar to cheese cake with a pineapple zest but with a p...

This is my second attempt at p-u-d-cake and much better than the first attempt. I used a 9" glass pie plate and reduced the cook time by 5 minutes. A dense cake, but I think it's supposed to be...