Pineapple Upside-Down Cake

By Cedar | April 25, 2011

I made this pineapple upside-down cake for after Easter dinner at my in-laws house. I am not much of a cake person really, I tend to prefer delicious fruit filled pies, but things like this or carrot cake I am crazy about. Surprisingly this was my very first time making it. I don’t know why but for some reason I was a bit intimidated by it at first–which is silly, since it was quite simple.

I followed this recipe from AllRecipes, but altered it a bit based on some of the reviews I read. It turned out absolutely perfect and is definitely going into my box of favorite recipes.


  • 4 eggs
  • 1/2 cup butter
  • 1 cup packed light brown sugar
  • 1 (20 ounce) can sliced pineapple
  • 6-8 maraschino cherries, halved
  • 1 cup sifted all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup white sugar
  • 1/3 cup sour cream
  • 1/3 cup pineapple juice
  • 1 tablespoon butter, melted
  • 1 teaspoon almond extract


  1. Preheat oven to 350 degrees F (165 degrees C).
  2. Melt 1/2 cup butter and pour into a 10” cake pan. Sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.
  3. Sift together flour, baking powder, and salt.
  4. Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a rubber scraper, using an over-and-under motion, gently fold egg yolks, sour cream, pineapple juice, and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.
  5. Bake for 40 to 45 minutes, or until surface springs back when gently pressed with fingertip. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate. (Note, I also tested with a toothpick to make sure cake was cooked through).

One Response to “Pineapple Upside-Down Cake”

  1. Sanne Says:
    April 26th, 2011 at 9:29 am

    This is my favourite cake too, it tastes lovely and it looks so nice, very decorative. :)