This perfect Pineapple Upside Down cake is a crowd pleaser!! light, moist and completely homemade, it’s simple comfort dessert at it’s best.
How is that even a thing? Isn’t Pineapple Upside Down Cake one of those desserts that everyone eats, kind of like a rule of life? Sometimes I really wonder if he’s a real life person, or maybe he’s a time traveler who jumped way into the future so we could meet and get married.
It would explain a lot, like why he uses old timey words and also is always asking, “Who is that?” when I watch music awards on television.
So since he never had Pineapple Upside Down Cake, I decided to make one so he could try a tiny piece. But he only got a tiny piece because it was Mother’s Day weekend and cake is for moms on Mother’s Day weekend and dads need to go eat asparagus.
Moms need cake. It’s the only thing that cancels out all the question asking and permission slip signing and poop clean upping.
That and wine. Obvi.
I found a homemade recipe on Taste of Home that looked really good and easy. The cake requires you to fold in the egg whites, which gives it a really light texture like Angel Food Cake. It’s so good! I used crushed pineapple instead of pineapple rings — it gives you pineapple in every bite and I think it makes the cake a bit more moist.
This bakes up in an 8×8 pan, so be sure to double it if you want a 9×13. This is one of those cakes that is great for cook outs or potlucks — no melty frosting and simple flavors that everyone loves.
- 1/3 cup butter, melted
- 2/3 cup packed brown sugar
- 20 ounce can crushed pineapple, drained with 1/3 cup juice reserved (if you don't get 1/3 cup of juice, add water to get what you lack)
- 3 eggs, separated
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Preheat oven to 375. Combine melted butter and brown sugar in the bottom of an 8x8 pan. Top evenly with crushed pineapple and set aside.
- In a medium bowl, combine flour, baking powder and salt; set aside.
- In a large bowl, beat egg yolks on medium speed until thick and light in color. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Add flour mixture to batter, beating well on medium speed until smooth and combined.
- In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter until combined. Spoon batter into pan.
- ake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate.
Adapted from Taste of Home Garnish with maraschino cherries if desired.
Enjoy and have a fabulous day!