Pineapple Upside-Down Cakenullwith Macadamia Nuts

Name: Pineapple Upside-Down Cakenullwith Macadamia Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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.

887

kcal

Calories

Fat

119

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 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.

That's it — enjoy your meal!