Pineapple-Pecan Upside-Down Cake
A delightful upside-down cake featuring caramelized pineapple slices topped with pecans, offering a perfect balance of sweetness and crunch, ideal for special occasions or casual gatherings.
Ingredients
Instructions
- Preheat oven and melt butter in a 9-inch round cake pan.
- Sprinkle evenly with brown sugar over the melted butter.
- Drain pineapple slices, reserving 1/3 cup pineapple juice.
- Arrange pineapple slices in a single layer over the brown sugar and butter mixture.
- Place a pecan half in the center of each pineapple slice.
- In a mixing bowl, beat egg yolks with sugar until thick and pale.
- Stir in pineapple juice.
- In a separate bowl, sift together cake flour, baking powder, and salt.
- Beat egg whites until stiff peaks form.
- Gradually fold dry ingredients into egg yolk mixture, then gently fold in egg whites.
- Pour batter over pineapple and pecans in the pan.
- Bake in preheated oven at 350°F (175°C) for about 40 minutes or until a toothpick inserted into the center comes out clean.
- Allow cake to cool slightly before inverting onto a serving plate.
Tips & Substitutions
For a richer flavor, consider substituting half of the butter with coconut oil. If you don’t have pecans, walnuts or almonds can work as alternatives. Be sure to use fresh eggs for better volume in the egg whites. Sifting the flour helps create a lighter texture in the cake. For a twist, add a teaspoon of vanilla extract to the egg yolk mixture.
Serving Suggestions
Serve the Pineapple-Pecan Upside-Down Cake warm or at room temperature, perhaps with a scoop of vanilla ice cream on the side for a delightful contrast. It pairs beautifully with *Krispy Mallow Balls* for a sweet dessert platter or a dollop of whipped cream for added creaminess. Garnish with fresh mint for a pop of color.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. You can also freeze individual slices wrapped in plastic wrap and then foil for up to 3 months. Allow frozen slices to thaw in the refrigerator before reheating in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple-Pecan Upside-Down Cake contains roughly 460 calories, with 3g protein, 42g carbohydrates, and 31g fat. It is a good source of calcium (15% of the Daily Value), vitamin C (12% of the Daily Value), and iron (11% 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 for a more vibrant flavor. Just slice it into rings and follow the same arrangement process. You may need to adjust the amount of juice, as fresh pineapple is less juicy than canned. Ensure the slices are thick enough to hold their shape during baking.
What can I do if the cake sticks to the pan?
To prevent sticking, make sure to grease the pan thoroughly with butter and sprinkle with brown sugar as directed. If the cake does stick, run a knife around the edges and place a plate over the pan before flipping. Gently shake to release the cake. A little warm water at the bottom can help loosen it up.
Can I make this cake gluten-free?
Absolutely! Substitute the cake flour with a gluten-free flour blend. Make sure to check that all other ingredients, like baking powder and sugar, are gluten-free. The texture may vary slightly, but the flavors will still shine through, making it a delicious option for gluten-free diets.
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).