Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

Serves 8 to 10

A simple batter bakes up into a light (and not too sweet) cake which is perfectly complemented by the buttery caramelized pineapple topping. 

  • 1/4 cup (1/2 stick) butter
  • 1/4 cup natural brown sugar
  • 7 canned pineapple rings, plus 1/4 cups reserved pineapple juice from can
  • 7 frozen pitted cherries, thawed
  • 1 cup whole wheat pastry flour
  • 1 cup unbleached white flour
  • 3/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 egg
  • 2 tablespoons canola or sunflower oil
  • 1/2 cup low fat milk
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Preheat oven to 350°F. Over low heat, melt butter in a 10-inch cast iron or other oven-proof skillet. Remove from heat and add brown sugar, stirring to remove lumps and evenly distribute over the bottom of the skillet. Arrange pineapple slices on the brown sugar, six in a circle and one in the middle. Put a cherry in the center of each pineapple ring. Combine pastry flour, white flour, sugar, baking powder and salt in a medium bowl. In a separate bowl, beat the egg. Whisk in the oil, milk and pineapple juice. Add the egg mixture to the flour and stir well to combine completely. Spoon batter over pineapple in the skillet, spreading evenly to the edges of the pan. Bake the cake for 30 to 40 minutes or until a toothpick inserted in the center of the cake comes out free of crumbs. Let the cake cool for 5 minutes before carefully inverting it onto a large round serving platter.

Nutritional Info: 
Per Serving:260 calories (70 from fat), 8g total fat, 3.5g saturated fat, 35mg cholesterol, 390mg sodium, 43g carbohydrate (2g dietary fiber, 23g sugar), 4g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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