Classic Pineapple Upside-Down Cake Recipe
A traditional pineapple upside-down cake with caramelized sugar and pineapple slices on top. Egg yolks and whites are beaten separately, then folded together with flour, baking powder, and pineapple juice to create a tender crumb. The cake bakes until golden, then inverted to reveal glossy caramelized fruit.
Ingredients
Instructions
- 1
Line a circular baking pan with parchment paper and brush with melted butter.
- 2
Combine sugar and water in a pan and cook without stirring until caramelized.
- 3
Pour caramel into the bottom of the prepared pan.
- 4
Arrange pineapple slices neatly over the caramel.
- 5
In a glass bowl, beat egg yolks and sugar until combined.
- 6
Add melted butter and mix until incorporated.
- 7
Sift flour and baking powder together, then add to the mixture.
- 8
Add pineapple juice and beat with an electric whisk until smooth and uniform.
- 9
In a separate bowl, beat egg whites until stiff peaks form.
- 10
Fold egg whites gently into the batter using bottom-to-top motions.
- 11
Pour batter over pineapple slices.
- 12
Bake at 325°F for 45 minutes.
- 13
Cool for 5 to 10 minutes, then invert onto a plate so pineapple is on top.
- 14
Serve.
Tips
Do not stir the sugar and water mixture while caramelizing to ensure even browning.
Use a glass bowl for beating egg yolks to avoid discoloration from metal.
Fold egg whites gently to maintain airiness in the batter.
Good to Know
Cover and refrigerate up to 3 days.
Prepare caramel and arrange pineapple in pan up to 4 hours before baking.
Serve warm or at room temperature.
Common Mistakes
Stir the sugar-water mixture while cooking to avoid crystallization and uneven caramel.
Skip folding egg whites gently to avoid deflating the batter, resulting in dense cake.