Old-Fashioned Pineapple Upside-Down Cake
A classic pineapple upside-down cake featuring caramelized pineapple and cherries atop a moist, tender cake, perfect for nostalgic desserts or special occasions with fruity, buttery flavors.
Ingredients
Instructions
- Melt 1/3 cup butter in a 10-inch cast iron skillet.
- Remove from heat.
- Add brown sugar and stir until blended.
- Drain pineapple slices well and reserve 2 tablespoons of syrup.
- Arrange pineapple slices in the butter-sugar mixture in the skillet.
- Place a maraschino cherry in the center of each pineapple slice.
- Beat remaining 1/3 cup butter with 1/2 cup granulated sugar until fluffy.
- Beat in egg yolks, grated lemon peel, lemon juice, and vanilla extract.
- Combine flour and baking powder in a separate bowl.
- Gradually blend the flour mixture into the creamed mixture, alternating with sour cream and the reserved pineapple syrup.
- Beat egg whites to soft peaks, then gradually add remaining 1/4 cup granulated sugar to form stiff meringue.
- Fold the meringue into the batter gently.
- Pour the batter over the arranged pineapple and cherries in the skillet.
- Bake in a preheated 350°F oven for about 35 minutes until the cake tests done.
- Let the cake stand for 10 minutes.
- Invert the skillet onto a serving plate to release the cake.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of regular butter. If you don't have maraschino cherries, fresh cherries or berries can be a delightful alternative. To elevate the cake, add a sprinkle of cinnamon or nutmeg to the batter. Ensure your eggs are at room temperature for better incorporation into the batter.
Serving Suggestions
This Pineapple Upside-Down Cake is perfect on its own but can be enhanced with a scoop of vanilla ice cream or a dollop of whipped cream. Pair it with Citrus Cream Punch for a refreshing drink option. For a complete meal, serve alongside light salads or appetizers like Braunschweiger Chip Dip.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. To reheat, place slices in the microwave for about 15-20 seconds or until warm. For a crispy top, reheat in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Pineapple Upside-Down Cake contains roughly 704 calories, with 1g protein, 32g carbohydrates, and 45g fat. It is a good source of calcium (14% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used! Just make sure to slice it evenly and possibly use a little extra sugar to balance the tartness. You can also use the juice from fresh pineapple as a substitute for the reserved syrup.
What should I do if my cake sinks in the middle?
If your cake sinks, it may be due to underbaking or too much moisture in the batter. Ensure you measure your ingredients accurately and bake until a toothpick comes out clean. Allowing the cake to cool properly in the skillet can also help prevent sinking.
How can I make this recipe gluten-free?
To make a gluten-free version of this cake, substitute all-purpose flour with a gluten-free flour blend. Ensure that the baking powder you use is also gluten-free. The texture may vary slightly, but it should still be delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).