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Pineapple Upside Down Cake

  • Prep Time: 20m
  • Cook Time: 40m
  • Total Time: 1h 30m
  • Serves: 4 people
  • Yield: 1 10-inch cake
  • Category:

Ingredients

  • 1/4 c butter
  • 2/3 c firmly packed light or dark brown sugar
  • 1 20-ounce can pineapple slices, undrained
  • 9 maraschino cherries
  • 2 large eggs, separated
  • 3/4 c granulated sugar
  • 3/4 c all-purpose flour
  • 1/8 tsp. salt
  • 1/2 tsp. baking powder
  • Whipped cream and Dang coconut chips (optional)

Instructions

  1. Melt butter in a 10-inch cast-iron skillet.
  2. Spread brown sugar evenly over bottom of skillet.
  3. Drain pineapple, reserving 1/4 cup juice; set juice aside.
  4. Arrange pineapple slices in a single layer over brown sugar mixture, and place a cherry in center of each pineapple ring; set skillet aside.
  5. Beat egg yolks at medium speed with an electric mixer until thick and lemon-colored; gradually add granulated sugar, beating well.
  6. Heat reserved pineapple juice in a small saucepan over low heat. Gradually add juice mixture to the yolk mixture, beating until blended.
  7. Combine all-purpose flour, salt, and baking powder.
  8. Add dry ingredients to the yolk mixture, beating at low speed with electric mixer until blended.
  9. Beat egg whites until stiff peaks form; fold egg whites into batter.
  10. Spoon batter evenly over pineapple slices.
  11. Bake at 325° for about 40 minutes.
  12. Cool cake in skillet 30 minutes; invert cake onto a serving plate.
  13. Serve warm or cold with whipped cream and Dang coconut chips, if desired.

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