Pineapple Upside-Down Cake

May 08, 2023May 8, 20230 1

The Classic Pineapple Upside-Down Cake for Dessert

by The Chefin Dessert

Prep

20 min

Cook

45 min

Ready In

65 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

388

Sugar

29g

Fat

17g

The Pineapple Upside-Down Cake has been a classic dessert recipe since the 1920s, and it continues to be a staple in American homes today. It is a simple yet delicious dessert that can be served after any meal, or even for breakfast with a cup of freshly brewed coffee. The cake has a moist texture with a caramelized pineapple topping that will leave your taste buds craving more. It is a comforting dessert that is perfect for sharing with family and friends.

Instructions

1.	Preheat oven to 350°F. Melt butter and pour into the pan. Sprinkle brown sugar over melted butter.
2.	Layer pineapple rings over the brown sugar. Place cherries in the center of each ring and sprinkle pecans randomly over the top.
3.	Beat egg whites until stiff. Gradually add caster sugar, then egg yolks one at a time.
4.	Sift flour and fold into the batter. Spoon the batter over the pineapple mixture.
5.	Bake for 45 minutes, let it cool for a few minutes, then flip it onto a platter and serve.

PROS

This classic dessert is a crowd-pleaser and easy to make with everyday pantry ingredients.

The moist cake has a delicious caramelized pineapple topping that is irresistible.

CONS

This cake is high in sugar and fat and should be consumed in moderation as part of a balanced diet.

It is not recommended for people with nut allergies.

HEALTH & BENEFITS

While not the most nutritious dessert option, pineapple is a good source of vitamin C and manganese, and it has anti-inflammatory properties.
Moderate consumption of added sugar and fat is acceptable in a balanced diet.

	4 ounces butter or 4 ounces margarine
	4 ounces brown sugar
	1 can pineapple rings
	2 ounces broken pecan nuts
	2 ounces glace cherries , halved
	4 eggs , separated
	4 ounces caster sugar
	4 ounces self-raising flour