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 13 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Pineapple Upside Down Cake

It's 55 Grams of Butter , unsalted.
You need 100 Grams of Brown Sugar Light.
You need quartered , 1 of Pineapple peeled , cored , and sliced.
You need 6 of Maraschino cherries.
Prepare 195 Grams of All Purpose Flour.
It's 2 Teaspoons of Baking Powder.
Prepare 1/4 Teaspoon of Salt.
Prepare 113 Grams of Butter , unsalted.
Prepare 200 Grams of White Sugar Granulated.
It's 1 Teaspoon of Vanilla Extract.
It's 2 of Eggs , Separated.
Prepare 1/2 Cup of Milk.
You need Optional 1/4 Teaspoon of Cream of Tartare -.

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 180 Cand place rack in the center of the oven. Butter (or spray with a non stick vegetable spray) a 9 inch (23 cm) round cake pan with three inch (7.5 cm) sides..
Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue without stirring untile bubbles appear around the edges and sugar starts to caramelise.
Pour onto the prepared pan.Evenly arrange the fresh prineapple pieces on top of the sugar mixture, Garnish wiht cherries if required..
Sift the flour, baking powder and salt in a large bowl.
Beat the butter and sugar until light and fluffy. Add the vanila extract Add the egg yolks, one at a time, beating well after each addition..
Scrape down the sides of the bowl. Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the batter..
In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a firm peak. Now gently fold the beaten egg whites into the cake batter in two additions..
Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for 35-40 minutes, or until the top of the cake has browned and starts to pull away from the sides of the pan (a toothpick inserted into the cake (not the pineapple) will come out clean).
Remove from oven and place on a wire rack to cool for about 10 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your 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.