Mom’S Favorite Pineapple Upside Down Cake Recipe

Name: Mom’S Favorite Pineapple Upside Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Butter; 1 cup Brown Sugar; 2 Tablespoons Pineapple Syrup From Can; 8 whole Pineapple Slices; 8 whole Maraschino Cherries (optional); 1/4 teaspoons Salt; 2 whole Eggs, Separated; 2/3 cups Sugar; 1/3 cups Hot Pineapple Juice/syrup; 2/3 cups Flour; 1/2 teaspoons Baking Powder

Servings: persons

1
["Melt the butter in a saucepan over medium heat. When melted, add the brown sugar plus the 2 tablespoons of pineapple syrup. (A lot of pineapple is packed in real fruit juice these days. This is fine to use.). Bring the mixture to a boil, then remove from heat.", "Add the mixture into a 9"" round or 8"" square pan. Arrange pineapple slices and maraschino cherries (if using) across the bottom of the pan.", "In a small bowl, add salt to the egg whites and beat just until foamy. Gradually add 1/3 cup of the sugar and beat until stiff peaks form. Set aside.", "In a small bowl, heat 1/3 cup of pineapple syrup from the can. You can do this in the microwave for a few seconds, just until hot.", "In a large bowl beat the egg yolks until light and then beat in the remaining sugar. Add the 1/3 cup of hot pineapple syrup stirring continuously.", "Sift the flour together with the baking powder. Add this into the egg yolk mixture. Fold in the beaten egg whites, but do not overmix. Don't worry if you have ""ribbons"" of egg white, it's OK!!", "Pour the batter over the caramel sauce, pineapple rings and maraschino cherries in your pan.", "Bake at 350F for 35-40 minutes, until cake is golden brown and completely set. Loosen edges right away and invert the cake onto a plate. Leave pan over the cake for a few minutes before removing.", "Serve with fresh whipped cream."]

672

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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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: 3 Tablespoons Butter, 1 cup Brown Sugar, 2 Tablespoons Pineapple Syrup From Can, 8 whole Pineapple Slices, and more.

Yes, Mom’S Favorite 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.

That's it — enjoy your meal!

Mom’S Favorite Pineapple Upside Down Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions