Pineapple upside down cake

8 servings
20 min
35 min
A yummy dessert, with fresh and canned pineapple. What's not to love!


Number of serving: 8

1/2 cup butter

1 cup packed light brown sugar

4 or 5 slices fresh pineapple or (20 ounce) can sliced pineapple

10 maraschino cherries

3/4 cup sifted flour

1/4 cup corn starch

1 teaspoon baking powder

1/4 teaspoon salt

1 cup white sugar

1 teaspoon almond extract

1/4 cup sour cream

1/2 cup canned crushed pineapple juice also


  • Preheat oven to 325 degrees F (165 degrees C).

    In a 10 inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter or margarine over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.

    Sift together flour, baking powder, and salt.

    Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in sour cream, crushed pineapple and almond extract. Spread batter evenly over pineapple in skillet.


Pineapple Upside down Cake, photo 1Pineapple Upside down Cake, photo 2Pineapple Upside down Cake, photo 3


Related video



jihad, 26/01/2011

Just look at it.... and you will feel the flavor

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California John
California John, 26/01/2011

Yum! Pineapple upside down, the original upside down cake, or at least the first one that, i ever knew of and trided. And such an understandable recipe, i like that! thanks!

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