The Best Pineapple Upside-Down Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 servings
Ingredients
  • 6 eggs, at room temperature, separated
  • ¾ cup butter
  • 1-1/2 cups light brown sugar
  • 1 20-oz. can pineapple sliced, drained
  • ½ cup coarsely chopped pecans
  • 4 maraschino cherries, halved
  • 1-1/2 cups cake flour
  • 1-1/2 tsp baking powder
  • ½ tsp salt
  • 1-1/2 cups sugar
  • 1-1/2 Tbsp butter, melted
  • 1-1/2 tsp almond extract
Instructions
  1. Preheat oven to 325 degrees.
  2. In a 10-inch, oven-safe skillet, melt ¾ cup butter over low heat. Remove from heat.
  3. Sprinkle brown sugar over butter. Arrange pineapple slices to cover bottom of skillet. (I make a circle around the pan and then put one slice in the middle). Cut remaining pineapple slices into chunks and fill in empty spots.
  4. Sprinkle with pecans and place cherry halves, cut side up, in the center of each pineapple ring. Set aside.
  5. In a medium bowl, sift flour, baking powder, and salt. Set aside.
  6. Using an electric mixer, beat egg whites until soft peaks form when beater is slowly raised. Add sugar gradually, beating well after each addition. Beat until stiff peaks form.
  7. Using an electric mixer, beat egg yolks until thick and yellow, about 2 minutes.
  8. Gently fold egg yolks and flour mixture into egg whites until combined. Fold in 1-1/2 Tbsp melted butter and almond extract.
  9. Spread batter over pineapple in skillet. Bake 45 to 50 minutes, or until surface springs back when lightly pressed.
  10. Loosen edge of cake (I use a butter knife and slide it around). Let stand 5 minutes, then invert onto a serving plate.
Notes
Since the eggs need to be room temperature, I always take them out of the fridge a couple hours before I need to make this.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/the-best-pineapple-upside-down-cake/