Recipe by Veruschka
"The classic pineapple upside down cake made with fresh pineapple. Serve with dollops of creme fraiche."
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packed dark brown sugar
unsweetened pineapple juice
1 1/2 cups
fresh pineapple - peeled, cored and cut into rings
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 be kinda crispy .... (i baked it exactly as the recipe said, i didn't lower the temp.) SO READ THIS IF YOU ARE MAKING THIS RECIPE.... WHEN YOUR CAKE IS DONE BAKING AND HAS COOLED........IF YOUR TOPPING IS KINDA RUNNY/GOOEY/NOT CRISPY ENUF FOR YOUR LIKING( you can only tell by flipping it out of the pan first) COVER A PAN IN FOIL AND PLACE CAKE ON PAN (topping up) and place cake in oven on BROIL for a few minutes (depending on how crispy you want it) the pineapple will get a little brown also, but it really helped the topping and still tasted delicious!
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 could use a teaspoon of pineapple extract to up the flavor.
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 little, too. After I put the brown sugar mix in I sprinkled coconut on top and then layered the pineapple and added some maraschino cherries to the design. I made two cakes and after they cooled I stacked them. SIMPLY WONDERFUL - especially the cake's texture and the way the candied sauce just melts into the cake without making it soggy. Someone said they didn't know what stiff but not dry egg whites meant. When you hit that foamy looking stage turn your mixer up and keep going for another minute or so. The egg whites will leave ripples and look shiny.
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 runny when it went into the oven, but the cake turned out great anyway and it kept for several days in the fridge. I had zero problems with this recipe.
I never figured out what "Beat the whites until stiff bu not dry" meant. The egg whites never got stiff, they did get foamy (kinda like soap foam) but never stiff or dry. Oh well.
I used canned Dole Pineapple slices, 1 can for the pineapple rings (I used 5 rings) and the 3/4 cup of juice. Other substitions: I used margrine instead of butter and I used cheap-o vanilla flavoring rather than vanilla extract.
This recipe rocks, a perfect Pineapple Upside Down Cake!
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!
This is one of the best pineapple upside down cake recipes I've tried and works well with canned pineapple
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 opposed to light and fluffy, and this recipe delivers. The cake remains moist despite the density, just make sure you don't overcook it.
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Pineapple Upside Down Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 117
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