Description

Ever wondered what dessert your grandma might’ve served at a Sunday family gathering? Old Fashioned Pineapple Upside-Down Cake is that nostalgic treat, with its golden pineapple rings, sweet caramelized topping, and tender, almond-scented cake.

Ingredients

Scale

Old Fashioned Pineapple Upside-Down Cake uses simple ingredients to create its iconic look and taste. Here’s what you’ll need for 12 servings:

½ cup butter: Melts into a caramel-like base for the topping.
1 cup packed light brown sugar: Creates a sweet, gooey topping that caramelizes with the fruit.
1 (20-ounce) can sliced pineapple: The star of the topping, adding juicy sweetness.
10 maraschino cherries, halved: Adds a pop of color and tart flavor.
1 cup sifted cake flour: Ensures a light, tender cake.
1 teaspoon baking powder: Helps the cake rise and stay fluffy.
¼ teaspoon salt: Balances the sweetness.
4 large eggs: Whipped separately for a light, airy texture.
1 cup white sugar: Sweetens the cake batter.
1 tablespoon butter, melted: Adds richness to the batter.
1 teaspoon almond extract: Infuses the cake with a warm, nutty flavor.

Why These Ingredients Matter

Pineapple and Cherries: The fruit topping creates a vibrant, caramelized layer that’s both beautiful and flavorful.
Brown Sugar and Butter: These form a gooey, caramel-like base that soaks into the fruit during baking.
Cake Flour: Its low protein content ensures a soft, tender cake that contrasts the sticky topping.
Egg Whites: Whipped to peaks, they give the cake its signature light, fluffy texture.

Substitutions and Variations

Pineapple: Use fresh pineapple slices (about 8-10 slices) or canned pineapple chunks for a different look.
Cherries: Swap maraschino cherries for fresh pitted cherries or omit for a simpler topping.
Flour: Substitute cake flour with ¾ cup all-purpose flour mixed with 2 tablespoons cornstarch.
Extract: Use vanilla extract instead of almond for a classic flavor, or try coconut extract for a tropical twist.
Gluten-Free: Use a gluten-free cake flour blend to make it gluten-free.
Vegan Option: Replace butter with vegan butter, eggs with a vegan egg substitute (like aquafaba), and ensure cherries are vegan-friendly.

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Instructions

Step 1: Preheat and Prep the Pan

Preheat your oven to 325°F (165°C).
In a 10-inch heavy skillet with a heat-resistant handle (or cast iron pan), melt ½ cup butter over very low heat.
Remove from heat and sprinkle 1 cup packed light brown sugar evenly over the melted butter.
Arrange pineapple slices to cover the bottom of the skillet, placing halved maraschino cherries in the centers and gaps of the pineapple slices.

Tip: Arrange the pineapple slices in a decorative pattern, as this will be the top of the cake when flipped.

Step 2: Prepare the Dry Ingredients

In a medium bowl, sift together 1 cup cake flour, 1 teaspoon baking powder, and ¼ teaspoon salt. Set aside.

Tip: Sifting aerates the flour for a lighter cake texture.

Step 3: Whip the Egg Whites

Separate 4 large eggs, placing the whites in a large mixing bowl and the yolks in a smaller bowl.
Beat the egg whites with an electric mixer on medium speed until soft peaks form.
Gradually add 1 cup white sugar, beating well after each addition, until medium-stiff peaks form.

Tip: Medium-stiff peaks hold their shape but curl slightly at the tips. Don’t overbeat, or the whites can become dry.

Step 4: Mix the Batter

Beat the egg yolks on high speed until thick and pale yellow, about 2-3 minutes.
Using a wire whisk or rubber spatula, gently fold the yolks into the whipped egg whites with an over-and-under motion.
Gradually fold in the sifted flour mixture until just blended.
Fold in 1 tablespoon melted butter and 1 teaspoon almond extract.

Tip: Fold gently to keep the batter airy—avoid stirring, which can deflate the egg whites.

Step 5: Bake the Cake

Spread the batter evenly over the pineapple and cherry layer in the skillet.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Tip: Check at 30 minutes, as ovens vary, to avoid overbaking.

Step 6: Cool and Flip

Remove the cake from the oven and let it cool in the skillet for 5 minutes.
Run a table knife around the edges to loosen the cake.
Place a serving plate over the skillet and carefully invert to flip the cake onto the plate, revealing the pineapple topping.

Tip: Flip confidently but carefully to keep the topping intact. If any pineapple sticks to the pan, gently place it back on the cake.

Step 7: Serve

Slice into wedges and serve warm or at room temperature.

Tip: Use a serrated knife for clean cuts through the fruit topping