Pineapple Upside-Down Cake – a delicious recipe with butter, brown sugar, pecans, pineapple, eggs, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt butter in a 9-inch cast-iron skillet.
2
Add brown sugar and pecans; stir well.
3
Drain pineapple, reserving 1/4 cup plus 1 tablespoon pineapple juice; set juice aside.
4
Arrange pineapple slices in a single layer over brown sugar mixture; set skillet aside.
5
Place cherries in center of each pineapple slice.
6
Beat egg yolks at medium speed of an electric mixer until thick and lemon colored; gradually add sugar, beating well.
7
Combine flour, baking powder and salt; add dry mixture to yolk mixture.
8
Stir in reserved pineapple juice.
9
Beat egg whites (at room temperature) until stiff peaks form; fold egg whites into batter.
10
Spoon batter evenly over pineapple slices.
11
Bake at 350u00b0 for 40 to 45 minutes.
1114
kcal
Calories
42
g
Fat
173
g
Carbs
19
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 10 ingredients. The key ingredients include: 1/4 c. butter or margarine, 1 c. firmly packed brown sugar, 1/2 c. chopped pecans, 1 (15 1/4 oz.) can pineapple slices (undrained), 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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