Name: Old Fashioned Pineapple Upside-Down Cake
Prep time: 25 min
Cook time: 30 min
Total time: 60 min
Ingredients: 0.5 cup butter; 1 cup packed light brown sugar; 1 (20 ounce) can sliced pineapple; 10 maraschino cherries, halved; 1 cup sifted cake flour; 1 teaspoon baking powder; 0.25 teaspoon salt; 4 large eggs; 1 cup white sugar; 1 tablespoon butter, melted; 1 teaspoon almond extract

Old Fashioned Pineapple Upside-Down Cake Recipe

Cook Time: 30 minutes

Ingredients:

1/2 cup butter
1 cup packed light brown sugar
1 (20 ounce) can sliced pineapple
10 maraschino cherries, halved
1 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
1 cup white sugar
1 tablespoon butter, melted
1 teaspoon almond extract

Directions:

Step 1: Preheat your oven to 325F (165C).

Step 2: In a 10-inch heavy skillet with a heat-resistant handle or cast iron pan, melt 1/2 cup butter over very low heat. Remove the pan from heat and evenly sprinkle brown sugar across the bottom.

Step 3: Arrange the pineapple slices over the brown sugar to cover the bottom of the skillet. Distribute the maraschino cherries around the pineapples. Set the skillet aside.

Step 4: In a separate bowl, sift together the cake flour, baking powder, and salt. Set this mixture aside.

Step 5: Separate the eggs, placing the whites in a large mixing bowl and the yolks in a smaller bowl. Beat the egg whites on medium speed until soft peaks form.

Step 6: Gradually add white sugar to the egg whites, continuing to beat well after each addition. Beat until medium-stiff peaks form.

Step 7: In another bowl, beat the egg yolks at high speed until they become very thick and yellow in color.

Step 8: Gently fold the egg yolk mixture and the sifted flour mixture into the beaten egg whites using an over-and-under motion until everything is well combined.

Step 9: Carefully fold in 1 tablespoon of melted butter and the almond extract into the batter.

Step 10: Spread the batter evenly over the pineapples and cherries in the skillet.

Step 11: Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 12: Once baked, use a table knife to loosen the edges of the cake. Allow the cake to cool for 5 minutes before carefully inverting it onto a serving plate.

Step 13: Enjoy your delicious Pineapple Upside-Down Cake!

Nutrition Facts (per serving):

Calories: 321
Total Fat: 10g (13% DV)
Saturated Fat: 6g (30% DV)
Cholesterol: 85mg (28% DV)
Sodium: 183mg (8% DV)
Total Carbohydrate: 55g (20% DV)
Dietary Fiber: 1g (3% DV)
Total Sugars: 43g
Protein: 3g (6% DV)
Vitamin C: 5mg (5% DV)
Calcium: 52mg (4% DV)
Iron: 2mg (8% DV)
Potassium: 69mg (1% DV)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Old Fashioned Pineapple Upside-Down Cake Recipe

Comments

Brian Davis

10/02/2025 06:52:36 AM

Oh my goodness! This cake was absolutely phenomenal! After reading some reviews mentioning the dry batter, I followed the advice and included 1/4 - 1/2 cup of reserved pineapple juice and around 2 to 3 tablespoons of sour cream. The result? Pure perfection!

Jason Mitchell

10/02/2025 01:43:35 AM

This is my third attempt at making an upside-down pineapple cake, and I have been disappointed with the results of previous recipes which turned out stiff and hard. However, this recipe finally delivered success with a light and fluffy cake base. I decided to add 1.5 teaspoons of baking powder to achieve a fluffy texture, and based on recommendations from other reviewers, I included 7 tablespoons of pineapple syrup (about 1/2 cup) and 2 tablespoons of sour cream at the end. I also substituted vanilla extract for almond extract since I didn't have the latter on hand. I made sure to beat the egg yolks until they were really fluffy, and the outcome was truly awesome!

Christopher Smith

09/30/2025 04:11:38 AM

This recipe is not as expected. I might have missed a step, but a good Pineapple Upside Down Cake recipe can be hard to find. Has anyone else experienced a custard-like top rather than a caramelized one? Unfortunately, that happened to me, which was disappointing. I should have read the reviews beforehand, that was my mistake. The recipe needs more baking time, and if it browns too quickly, cover it with foil and continue checking every 10-15 minutes after the recommended time. The batter is too thick to spread easily - adding up to 3/4 cup of milk can help, but no more. I had hoped for a caramel top and a cake bottom, so the custardy top was not what I was looking for, though the taste was okay. The cake itself turned out well. I probably won't make this again and will stick to my usual recipe. You can reduce the sugar in the batter slightly, but be careful not to overdo it. As for beating egg whites, the video instructions were not accurate - 2 tablespoons of sugar per egg white should suffice, and definitely don't pour in a whole cup of sugar like in the video.

John Lopez

10/01/2025 03:00:42 AM

I tried making it using a springform pan. I melted the butter and sugar mixture separately. The recipe turned out to be delightful and visually pleasing. You can also replace almond extract with coconut for a tasty pina colada cake.

Matthew Rivera

09/30/2025 02:35:22 AM

I made this cake vegan by substituting eggs with applesauce (1/4 cup for each egg) and using strawberries instead of cherries, as well as vegan butter. It was my first time making a cake this way, and it turned out absolutely amazing!

Patrick Gonzalez

10/02/2025 08:23:08 AM

Following the recommendation from "Valrush," I added 2-3 tablespoons of sour cream and the reserved 1/4-1/2 cup of pineapple juice, and the result was truly amazing - the cake turned out absolutely fantastic and looked stunning. Big thanks to "Cathy" for sharing the original recipe!

Amanda Williams

10/01/2025 09:10:18 PM

I substituted all purpose flour for cornstarch, vanilla extract and allspice for almond extract, and divided the recipe between two small skillets. I used pineapple, strawberries, and blueberries in one skillet and the result was absolutely stunning!

Edward Walker

09/29/2025 12:20:27 PM

Delicious and definitely a must-have! One of everyone's favorites! 🤤👌

Jacob Torres

10/01/2025 05:05:18 PM

I found this recipe very easy to follow. I didn't have almond extract, so I used vanilla instead. Taking advice from other reviewers about potential dryness, I included 2 ounces of pineapple juice. As I was serving this for a holiday gathering with adults, I also added a splash of rum. The result was absolutely delicious!

Timothy Torres

09/30/2025 04:05:00 AM

Fantastic taste, although I regret not sticking to the original recipe and instead heeding the advice to include pineapple juice. I believe it would have been a five-star dish if prepared as directed.