Pineapple Upside-Down Cakenullwith Macadamia Nuts Recipe

Name: Pineapple Upside-Down Cakenullwith Macadamia Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: ½ tablespoons (1 1/2 sticks) unsalted butter, room temperature; 2/3 cup (packed) brown sugar; 1/2 cup chopped macadamia nuts; 1/4 cup dried tart cherries*; 2 tablespoons minced peeled fresh ginger; 1/2 medium pineapple, peeled, quartered lengthwise, cored, cut crosswise into 1/4-inch-thick pieces; 1 3/4 cups all purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup plus 2 tablespoons sugar; 2 tablespoons finely grated orange peel; 3 large eggs, separated; 1 tablespoon fresh lemon juice; 1 teaspoon vanilla extract; 2/3 cup buttermilk; Whipped cream

Servings: persons

½ tablespoons (1 1/2 sticks) unsalted butter, room temperature
2/3 cup (packed) brown sugar
1/2 cup chopped macadamia nuts
1/4 cup dried tart cherries*
2 tablespoons minced peeled fresh ginger
1/2 medium pineapple, peeled, quartered lengthwise, cored, cut crosswise into 1/4-inch-thick pieces
1 3/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup plus 2 tablespoons sugar
2 tablespoons finely grated orange peel
3 large eggs, separated
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2/3 cup buttermilk
Whipped cream

1
Preheat oven to 350F.
2
Melt 6 tablespoons butter in 9-inch-diameter cake pan with 2-inch-high sides set atop burner on medium-low heat.
3
Stir in sugar, nuts, cherries and ginger.
4
Cook until sugar mixture bubbles, stirring often, about 6 minutes.
5
Cool slightly.
6
Arrange pineapple pieces, overlapping slightly and in concentric circles, over sugar mixture.
7
Set aside.
8
Whisk flour, baking powder, baking soda and salt in medium bowl.
9
Using electric mixer, beat 3/4 cup sugar and orange peel in large bowl until fragrant.
10
Beat in 6 tablespoons butter until light.
11
Beat in yolks 1 at a time.
12
Beat in lemon juice and vanilla.
13
Beat in flour mixture alternately with buttermilk.
14
Using clean dry beaters, beat egg whites in another large bowl until soft peaks form.
15
Add 2 tablespoons sugar and beat until firm peaks form.
16
Fold into batter.
17
Spoon into pan atop pineapple.
18
Bake cake until tester inserted into center comes out clean, about 1 hour.
19
Transfer to rack; cool 5 minutes.
20
Invert onto platter.
21
Serve with whipped cream.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: ½ tablespoons (1 1/2 sticks) unsalted butter, room temperature, 2/3 cup (packed) brown sugar, 1/2 cup chopped macadamia nuts, 1/4 cup dried tart cherries*, and more.

Yes, Pineapple Upside-Down Cakenullwith Macadamia Nuts 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.

Pineapple Upside-Down Cakenullwith Macadamia Nuts

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