Deb’S Pineapple Upside-Down Cake Recipe

Name: Deb’S Pineapple Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Cake Flour (or 1 1/2 Cups All-Purpose Flour And 1/2 Cup Cornstarch); 2 teaspoons Baking Powder; 3 whole Eggs, Separated; 3 sticks Butter, Divided; 1-1/2 cup Granulated Sugar; 1 teaspoon Vanilla Extract; 1 can (20 Oz. Can) Crushed Pineapple, Drained, Juice Reserved; 1 cup Reserved Pineapple Juice (add Water If Needed To Make A Full Cup); 1 cup Brown Sugar (light Or Dark, Your Choice); 1 jar (6 Oz. Jar) Stemless Marachino Cherries, Drained; 1/2 cups Roughly Chopped Pecans Or Walnuts

Servings: persons

2 cups Cake Flour (or 1 1/2 Cups All-Purpose Flour And 1/2 Cup Cornstarch)
2 teaspoons Baking Powder
3 whole Eggs, Separated
3 sticks Butter, Divided
1-1/2 cup Granulated Sugar
1 teaspoon Vanilla Extract
1 can (20 Oz. Can) Crushed Pineapple, Drained, Juice Reserved
1 cup Reserved Pineapple Juice (add Water If Needed To Make A Full Cup)
1 cup Brown Sugar (light Or Dark, Your Choice)
1 jar (6 Oz. Jar) Stemless Marachino Cherries, Drained
1/2 cups Roughly Chopped Pecans Or Walnuts

1
["Preheat oven to 350 degrees and place a 12"" cast iron pan in the oven so it gets nice and hot. In the meantime, make your cake batter.", "Beat egg whites until stiff peaks form; set aside. In a separate small bowl, sift together flour and baking powder; set aside. In a separate large bowl, beat 2 sticks of butter and granulated sugar until fluffy. Beat in yolks, add vanilla, and mix well. Alternately add flour mixture and pineapple juice until all is added and combined. Gently fold in the egg whites.", "Carefully remove the hot pan from the oven; add remaining 1 stick butter and brown sugar and stir to combine. Allow to caramelize a little, then arrange cherries in a decorative pattern. Sprinkle chopped nuts then crushed pineapple over the cherries without disturbing the arrangement. Pour cake batter to fill the pan to within 1/2 inch from the top (mine was completely filled, which was why it had ""mushroomed"" a little to form a delicious crusty rim). Bake for 45-50 minutes, or until a toothpick inserted in the middle comes out clean.", "Allow pan to rest for a couple minutes on a cooling rack, then VERY carefully invert onto a serving plate. If any of the caramel goodness sticks in the pan, scoop it out and gently arrange it on top of the cake. Allow to cool completely before cutting and serving. (Or cheat and hack it up while it's still warm to scarf down with a scoop of vanilla ice cream. I won't tell!) Enjoy!"]

1421

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups Cake Flour (or 1 1/2 Cups All-Purpose Flour And 1/2 Cup Cornstarch), 2 teaspoons Baking Powder, 3 whole Eggs, Separated, 3 sticks Butter, Divided, and more.

Yes, Deb’S Pineapple Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Deb’S Pineapple Upside-Down Cake

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