This pineapple upside down cake recipe from scratch uses fresh pineapple and is so easy to make. Everyone loved it; now it’s a family favorite recipe!
My father-in-law loves pineapple. Whenever I bring the kids over to visit him, there is always a huge bowl of fresh pineapple in the refrigerator. With his birthday coming up, I thought he might appreciate a Pineapple Upside Down Cake. I was able to find this recipe for Pineapple Upside Down Cake using fresh pineapple over at Allrecipes.com.
I was surprised at how easy it was to make this cake. It looks like it takes much more time than it really does and tastes great. I know some of you are used to seeing maraschino cherries in your pineapple cakes, but we omitted them. If you want some in yours, go for it! Just place a cherry into the center of each pineapple slice before baking. This will definitely be one of my go-to recipes when having friends and family over!
PINEAPPLE UPSIDE DOWN CAKE
- 3/4 cup butter
- 3/4 cup packed dark brown sugar
- 3/4 cup unsweetened pineapple juice
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup white sugar
- 3 eggs
- 1/2 teaspoon vanilla extract
- 1 fresh pineapple – peeled, cored and cut into rings
Step 1: Preheat oven to 400 degrees. Melt the butter. Brush a little bit of the butter on the inside of a 9 inch cake pan. Mix 5 tablespoons of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture. Set pan aside.
Step 2: Stir together the flour, salt, white sugar, and baking powder.
Step 3: Separate the eggs. Beat the whites until stiff but not dry.
Step 4: Beat two of the egg yolks until lemony yellow. Stir in the remaining 1/2 cup pineapple juice, vanilla, and remaining melted butter. Add this mixture to the flour mixture. Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings.
Step 5: Bake at 400 degrees for 30 minutes. Let cake cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so that the pineapple side is up.
Thanks for reading,