Classic Pineapple Upside-Down Cake from Scratch

1. 1

   Preheat the oven to 325 degrees F (165 degrees C).

2. 2

   Melt 1/2 cup butter over very low heat in a 10-inch heavy skillet with a heat-resistant handle or a cast iron pan. Remove from the heat; sprinkle brown sugar evenly over the skillet. Arrange pineapple slices to cover the bottom of the skillet. Scatter cherries around the pineapples; set aside.

3. 3

   Sift the flour, baking powder, and salt together in a bowl; set aside.

4. 4

   Separate the eggs; put the whites in a large mixing bowl and the yolks in a smaller bowl.

5. 5

   Beat the egg whites on medium speed until soft peaks form. Gradually add white sugar, beating well after each addition. Continue beating until medium-stiff peaks form.

6. 6

   Beat the egg yolks at high speed until very thick and yellow. Using a wire whisk or rubber scraper, gently fold the egg yolks and flour mixture into the whites with an over-and-under motion until blended.

7. 7

   Fold 1 tablespoon melted butter and almond extract into the batter, then spread the batter evenly over the pineapple in the skillet.

8. 8

   Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Loosen the cake edges with a table knife. Cool the cake for 5 minutes before inverting it onto a serving plate.

9. 9

   Enjoy!

• Calories 287.73 kcal Moderate
• Protein 3.05 g Low Source
• Carbs 48.48 g Moderate
• Total Fat 9.78 g Moderate
• Saturated Fat 5.71 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 79.23 mg High
• Sodium 69.23 mg Low Source
• Fiber 0.15 g Low Source
• Sugar 38.07 g High
• Added Sugar 0.0 g Low Source
• Calcium 32.59 mg Low Source
• Iron 0.97 mg Low Source
• Potassium 60.54 mg Low Source
• Vitamin A 31.6 mcg_rae Low Source
• Vitamin C 7.98 mg Low Source
• Vitamin D 0.99 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Food Dyes 🎨