Pineapple Upside-Down Cake – a delicious recipe with butter, brown sugar, pineapple rings, nuts, glace cherries, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre-heat the oven to 350 deg F/ 180 deg Celsius Melt the butter in a saucepan.
2
Pour it into a heavy 9 in/23cm shallow tin (1 1/2 inch/3 cm deep).
3
Sprinkle the brown sugar over the butter.
4
Place one pineapple slice in the centre of the cake tin.
5
Arrange the other pineapple rings around it.
6
Add the glace cherries and the pecan nuts.
7
Beat the egg yolks and sugar together to a light and creamy consistency.
8
Fold the flour into this mixture.
9
Beat the egg whites to the stiff peak stage.
10
Fold them gently into the cake batter.
11
Pour the batter over the pineapple base.
12
Bake for 30 minutes.
13
Turn the cake upside-down on to a serving dish immediately it is removed from the oven, so that the caramel pineapple mixture is on top.
14
Let the cake cool before serving.
777
kcal
Calories
43
g
Fat
84
g
Carbs
18
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 ounces butter or 4 ounces margarine, 4 ounces brown sugar, 1 (14 ounce) can pineapple rings, 2 ounces broken pecan nuts, and more.
Yes, 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.
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