Pineapple Upside-Down Cake
This Pineapple upside-down cake is the perfect easy dessert, combining a fluffy, moist crumb with caramelized pineapple and pecans. A classic recipe with a healthy twist you'll love!
Ingredients
- 1/3 cup butter, melted
- 2/3 cup packed brown sugar
- 1 can sliced pineapple (20 ounces)
- 1/2 cup chopped pecans
- 3 large eggs, separated, room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 9 maraschino cherries
Instructions
- Preheat your oven to 375°F (190°C). In an ungreased 9-inch square baking pan, mix the melted butter and brown sugar until evenly combined.
- Drain the canned pineapple, reserving 1/3 cup of the juice. Arrange 9 pineapple slices in a single layer over the brown sugar mixture, and sprinkle the pecans on top. Refrigerate any extra pineapple for another use.
- In a mixing bowl, whisk the egg yolks until thick and pale yellow. Gradually add sugar while whisking, then stir in the reserved pineapple juice and vanilla extract.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold this dry mixture into the wet batter until smooth.
- Using clean beaters, whip the egg whites on high speed in a small bowl until stiff peaks form. Gently fold the egg whites into the batter, taking care not to deflate it.
- Pour the batter evenly over the pineapple and pecans in the pan. Smooth the top and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes. Then, invert it carefully onto a serving plate. Place a maraschino cherry in the center of each pineapple ring for a pop of color.
- Slice, serve, and savor! You can optionally top it with a dollop of whipped topping for extra indulgence.