Pineapple Upside-Down Cake – a delicious recipe with butter, brown sugar, pecan halves, pineapple, maraschino cherries, cake flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt 1/2 cup butter in a skillet.
2
Add brown sugar and cook over medium high heat until the sugar is dissolved.
3
Remove the pan from the heat and place slices of pineapple in a layer over the caramel.
4
Sprinkle with pecan halves.
5
Place a cherry in the center of each pineapple slice.
6
Sift together the cake flour and baking powder.
7
Beat the egg yolks in a separate bowl.
8
Add the melted butter and vanilla to the egg yolks.
9
Sift the sugar in a separate bowl.
10
Whip the egg whites until stiff, but not dry. Fold in the sugar, 1 tablespoon at a time.
11
Then fold in the yolk mixture and finally the flour mixture, 1/4 cup at a time.
12
(If using a cake mix, substitute the pineapple juice for the water in the mix.)
1531
kcal
Calories
81
g
Fat
188
g
Carbs
26
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 11 ingredients. The key ingredients include: 1/2 c. butter, 1 c. packed light brown sugar, 1 c. pecan halves, 1 can sliced pineapple, 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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