This Pineapple Upside-Down Cake recipe NEVER gets old. The resulting cake is quite charming and delicious. It will certainly satisfy anyone’s sweet tooth!
1 c. sifted cake flour
1 tsp. baking powder
1/4 tsp. salt
1 c. white sugar
1 can sliced pineapple (about 20 oz.)
4 large eggs
1 c. packed light brown sugar
1/2 c. butter
10 cherries (halved)
1 tbsp. butter (melted)
1 tsp. almond extract
- Preheat oven to 325 degrees Fahrenheit.
- In a heavy skillet, melt butter over low heat. Once completely melted, remove from heat and sprinkle brown sugar evenly over the pan. Line the bottom of the skillet with pineapple rings and then distribute cherries around the pineapple. Set aside.
- Combine flour, baking powder, and salt.
- Separate the egg whites from the yolks. Use separate bowls. Beat egg whites until stiff peaks form and gradually add granulated sugar. Beat egg yolks until thick and yellow.
- Gently fold egg yolks and flour mixture into whites using a wire whisk or rubber scraper. Add about 1 tablespoon of melted butter and almond extract.
- Spread batter evenly over pineapple in skillet.
- Bake for up to 30 to 35 minutes.
- Using a table knife, loosen the edges of the cake.
- Let cool for about 5 minutes and then invert onto a serving plate.
As much as possible, use a 10-inch cast-iron skillet. You would know that the cake is baked when you insert a toothpick in the center and it comes out clean.