Classic Pineapple Upside-Down Cake

Classic Pineapple Upside-Down Cake might be just the side dish you are searching for. This recipe serves 9 and costs 68 cents per serving. One serving contains 366 calories, 4g of protein, and 12g of fat. This recipe is liked by 16838 foodies and cooks. It is a good option if you're following a lacto ovo vegetarian diet. A mixture of baking powder, brown sugar, canned pineapple, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 50 minutes. It is brought to you by Taste of Home. All things considered, we decided this recipe deserves a spoonacular score of 35%. This score is not so spectacular. If you like this recipe, take a look at these similar recipes: Pineapple Upside Down Cake: A Classic, Classic Pear Upside-Down Cake, and The Best Pineapple Upside-Down Cake.

Servings: 9

Preparation duration: 20 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions Preheat oven to 375. In an ungreased 9-in.-square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside. In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well. In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. Yield: 9 servings. Peach Upside-Down Cake: Omit the pineapple, pecans and cherries. Drain 1 can (15 ounces) sliced peaches, reserving 1/3 cup juice. Arrange peaches over brown sugar. Substitute reserved peach juice for the pineapple juice. Cranberry Orange Upside-Down Cake: Omit the pineapple, pecans and cherries. Sprinkle 1 cup halved fresh or frozen cranberries and 1 chopped peeled orange over brown sugar. Substitute 1/3 cup orange juice for the pineapple juice. Originally published as Pineapple Upside-Down Cake in The Taste of Home Cookbook2010, p503 Nutritional Facts 1 piece equals 361 calories, 13 g fat (5 g saturated fat), 88 mg cholesterol, 193 mg sodium, 58 g carbohydrate, 2 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. Preheat oven to 37

2. In an ungreased 9-in.-square baking pan, combine butter and brown sugar.

3. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside.

4. In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice.

5. Combine flour, baking powder and salt; add to batter, beating well.

6. In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan.

7. Bake 30-35 minutes or until a toothpick inserted in center comes out clean.

8. Let stand 10 minutes before inverting onto serving plate.

9. Place a cherry in the center of each pineapple slice.

Nutrition Information:

covered percent of daily need