Pineapple Upside Down Cake. The cake was a modern marvel because it relied on the recently introduced innovation of canned pineapple rings and preserved maraschino cherries. This is a hybrid pineapple upside-down cake which I've developed over the years. Instead of pineapple rings, I use crushed pineapple, coconut, and honey.

Substitute reserved peach juice for the pineapple juice. Cut the maraschino cherries in half, and place one half, cut-side up, in the center of each pineapple ring. This is one of the most popular Pineapple Upside-Down Cake on this site. You can have Pineapple Upside Down Cake using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Pineapple Upside Down Cake

It's 4 of eggs.
It's 1/2 cup of butter.
You need 1 cup of packed light brown sugar.
You need 1 (20 ounce) of can sliced pineapple.
It's 10 of maraschino cherries, halved.
You need 1 cup of sifted cake flour.
Prepare 1 teaspoon of baking powder.
It's 1/4 teaspoon of salt.
It's 1 cup of white sugar.
Prepare 1 tablespoon of butter, melted.
Prepare 1 teaspoon of almond extract.

My mother has an easier version where you don't need to beat the egg whites separately. Whisk together whole eggs and sugar until the liquid becomes light yellow and foamy. This means the chemical reaction is almost equivalent to beating the egg whites in the end batter. Upside down, right side up…there's no wrong way to enjoy this Southern-favorite cake.

Pineapple Upside Down Cake instructions

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 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 granulate.
Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate..

It gets baked with a base of ooey gooey pineapple slices, which become sticky and sweet during their time in the oven. When it's finished baking, the cake gets inverted in one big flip so that the pineapple rounds end up topping the cake and displayed upside down—or right side up, depending on your. Pineapple Upside Down Cake from Scratch. This pineapple upside down cake is dense, like a sour cream pound cake, with ground almonds in the flour to give it even more substance and a slight almond flavor. The caramel pineapple topping is so good, you'll want to pick every crumb.