Maple Upside Down Cake Recipe

Name: Maple Upside Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 tablespoons butter; 1 cup maple sugar (or Faux Maple Sugar); 4 slices pineapple; 3 eggs, separated; 1 cup granulated sugar; ¼ cup water; ½ teaspoon vanilla extract; ½ teaspoon lemon extract; 1 cup flour; 1 ½ teaspoons baking powder

Servings: persons

3 tablespoons butter
1 cup maple sugar (or Faux Maple Sugar)
4 slices pineapple
3 eggs, separated
1 cup granulated sugar
¼ cup water
½ teaspoon vanilla extract
½ teaspoon lemon extract
1 cup flour
1 ½ teaspoons baking powder

1
Preheat oven to 350F.
2
Sift flour and baking powder together.
3
Melt butter, without browning, in a heavy skillet.
4
Remove from heat, spread maple sugar over bottom of skillet and cover with a layer of sliced pineapple.
5
Beat egg whites until beaters leave soft peaks.
6
Beat egg yolks; add granulated sugar, water, vanilla and lemon extract.
7
Beat together until thick and lemon colored.
8
Add dry ingredients and beat for three minutes.
9
Gently fold in beaten egg whites.
10
Pour batter over pineapple in skillet and bake for about 45 minutes or until cake tests done.
11
Loosen cake from sides and bottom and turn out onto cake rack immediately.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 3 tablespoons butter, 1 cup maple sugar (or Faux Maple Sugar), 4 slices pineapple, 3 eggs, separated, and more.

Yes, Maple 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.

Maple Upside Down Cake

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