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    You are in: Home / Recipes / Fresh Pineapple Upside Down Cake Recipe
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    Fresh Pineapple Upside Down Cake

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Teri's Note:

    The classic pineapple upside down cake made with fresh pineapple. Delicious served with dollops of creme fraiche. (45 min. includes bake time)

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    Units: US | Metric


    1. 1
      Preheat oven to 400 degrees F (205 degrees C).
    2. 2
      Melt the butter. Brush a little bit of the butter on the inside of a 9 inch round cake pan, or a cast iron skillet.
    3. 3
      Mix 5 tablespoons of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). Set pan aside.
    4. 4
      Stir together the flour, salt, white sugar, and baking powder.
    5. 5
      Separate the eggs. Beat the whites until stiff but not dry.
    6. 6
      Beat two of the egg yolks until lemony yellow. Stir in the remaining 1/2 cup pineapple juice, vanilla, and remaining melted butter. Add this mixture to the flour mixture. Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings.
    7. 7
      Bake at 400 degrees F (205 degrees C) for 30 minutes, or until toothpick comes out clean. Let cake cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so that the pineapple side is up.

    Ratings & Reviews:

    • on January 18, 2012


      I have made this cake at least a dozen times since i first saw your recipe. Everyone I've made it for loved it! I love it too.

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    • on August 12, 2009


      Hi Terri: This is delicious!! I was looking for a recipe using FRESH pineapple. Yours seemed to be the only one. There are only 2 of us so I halved the cake recipe and then I used a 10" tart pan. so we had lots of pineapple with some cake on top. Used Butter in the topping but Smart Balance in the cake. Used Whey Low Brown sugar for the brown sugar (both are very low carbs). Even so I still reduced all sugar amounts by 1/2, as we don't like things too sweet. Also, didn';t have any pineapple juice and my pineapple was kind of dry. Used 1/2 milk and 1/2 water instead. Finally, the only other change was to put the eggs in whole. My tart dish is only about 1 1/4" deep and I didn't want The cake to overflow the top. Amazing texture and very light. Going to try with with peaches and plums next. For me this is a keeper and will be my go to basic cake as well. Thanks again Judy in WA

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    • on November 12, 2006


      I made this recipe because I had fresh pineapple that didn't have much flavor and I was looking for a way to use it up. This worked, but frankly we tried it again with a plain yellow box cake and liked the results better.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Fresh Pineapple Upside Down Cake

    Serving Size: 1 (156 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 307.8
    Calories from Fat 116
    Total Fat 12.9 g
    Saturated Fat 7.7 g
    Cholesterol 77.0 mg
    Sodium 281.7 mg
    Total Carbohydrate 45.9 g
    Dietary Fiber 1.5 g
    Sugars 30.7 g
    Protein 3.7 g

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