Pineapple Upside-Down Cake(1940)
A nostalgic, caramel‑laden dessert with sweet pineapple, crunchy pecans, and a buttery crust, perfect for family gatherings and holiday celebrations.
Ingredients
Instructions
- Melt 1/4 cup butter in a 9‑inch iron skillet.
- Sprinkle 3/4 cup brown sugar over the melted butter and evenly spread 1 cup pecans on top.
- Arrange pineapple slices from the can over the sugar and nuts.
- Beat 1 egg with 3/4 cup sugar and 1/2 cup drained pineapple juice, then pour over the pineapple.
- Spoon 1 cup self‑rising flour over the wet mixture.
- Bake at 350°F for about 20 minutes, or until the top is golden and the cake springs back when lightly tapped.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of regular butter. You can substitute chopped walnuts or almonds for pecans if preferred. If you don’t have self-rising flour, use all-purpose flour with 1.5 teaspoons of baking powder and a pinch of salt. Ensure the pineapple slices are well-drained to prevent excess moisture in the cake.
Serving Suggestions
Serve the cake warm or at room temperature, allowing the caramelized topping to shine. It pairs beautifully with whipped cream or vanilla ice cream for added richness. Consider serving it alongside fresh fruit or a light salad for a balanced dessert experience. For a full meal, it complements well with dishes like Vegetarian Vermicelli.
Storage & Reheating
Store any leftover Pineapple Upside-Down Cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for 15-20 seconds or warm in the oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Upside-Down Cake(1940) contains roughly 727 calories, with 6g protein, 120g carbohydrates, and 27g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of iron and dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
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 make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Once baked, allow it to cool completely before storing it in an airtight container. Reheat it just before serving to enjoy the best texture and flavor.
What can I use instead of pineapple slices?
If fresh pineapple is available, you can slice it and use it instead of canned pineapple slices. Alternatively, peaches or cherries can be used for a different flavor profile, but make sure to adjust the sugar based on the sweetness of the fruit.
Is this recipe suitable for special diets?
This Pineapple Upside-Down Cake is not gluten-free, but you can use gluten-free flour blends to make it suitable for those with gluten sensitivities. Additionally, to make it dairy-free, substitute the butter with a plant-based alternative.
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).