Pineapple Upside-Down Cake with Dried Cherries

Name: Pineapple Upside-Down Cake with Dried Cherries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 20-ounce can unsweetened whole pineapple slices in juice; 2 1/2 tablespoons unsalted butter; 1/4 cup (packed) dark brown sugar; 1/4 cup dried tart cherries; 3/4 cup all purpose flour; 1 teaspoon baking powder; 3 large egg whites; 1/8 teaspoon salt; 1/2 cup sugar; 2 large egg yolks; 1/3 cup low-fat (1%) milk; 1 teaspoon vanilla extract

Servings: persons

1 20-ounce can unsweetened whole pineapple slices in juice
2 1/2 tablespoons unsalted butter
1/4 cup (packed) dark brown sugar
1/4 cup dried tart cherries
3/4 cup all purpose flour
1 teaspoon baking powder
3 large egg whites
1/8 teaspoon salt
1/2 cup sugar
2 large egg yolks
1/3 cup low-fat (1%) milk
1 teaspoon vanilla extract

1
Preheat oven to 350F.
2
Drain pineapple, reserving 5 tablespoons juice.
3
Set aside 1 whole pineapple slice; cut 4 slices in half (reserve remainder for another use).
4
Melt butter in 9-inch-diameter cake pan with 2-inch-high sides over low heat.
5
Transfer 1 1/2 tablespoons butter to small bowl and reserve; leave remaining butter in pan.
6
Add brown sugar and 3 tablespoons pineapple juice to pan.
7
Stir over medium heat until mixture boils and thickens slightly, about 45 seconds.
8
Remove from heat.
9
Place whole pineapple slice in center of pan atop sugar mixture.
10
Surround with halved pineapple slices, rounded side toward pan edge.
11
Sprinkle cherries in hollows of pineapple slices.
12
Mix flour and baking powder in small bowl.
13
Using electric mixer, beat egg whites and salt in large bowl until soft peaks form.
14
Gradually add 1/4 cup sugar; beat until stiff peaks form.
15
Using same beaters, beat yolks and 1/4 cup sugar in another large bowl until well blended.
16
Mix in milk, vanilla and reserved 1 1/2 tablespoons butter.
17
Beat in flour mixture just until blended.
18
Fold whites into batter in 3 additions.
19
Spread batter over pineapple slices in pan.
20
Bake cake until golden and tester inserted into center comes out clean, about 30 minutes.
21
Cool in pan 5 minutes.
22
Place platter over cake; then invert cake onto platter.
23
Remove pan; rearrange any fruit that may have become dislodged.
24
Cool cake on platter 30 minutes.
25
Brush 2 tablespoons pineapple juice over pineapple.
26
Cool completely.

502

kcal

Calories

Fat

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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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 20-ounce can unsweetened whole pineapple slices in juice, 2 1/2 tablespoons unsalted butter, 1/4 cup (packed) dark brown sugar, 1/4 cup dried tart cherries, and more.

Yes, Pineapple Upside-Down Cake with Dried Cherries 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!