Pineapple Upside-Down Cake Recipe

Looking for an easy Pineapple Upside-Down Cake recipe? Learn how to make Pineapple Upside-Down Cake using healthy ingredients.


Submitted by jennaleigh11

Makes 8 servings



Eating Well recipe, Top down is the way to go for a gooey pecan-filled pineapple cake. Note: Do not sift cake flour before measuring for this recipe, regardless of package directions.

Recipe Ingredients for Pineapple Upside-Down Cake

1 tablespoon butter
1 tablespoon dark corn syrup
1/2 cup light brown sugar, packed
15 ounce pineapple rings
2 tablespoons chopped pecans, or walnuts
1/2 cup pecans, or walnuts
2/3 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 large egg whites
2/3 cup light brown sugar, packed divided
6 tablespoons egg beaters
1 tablespoon dark rum
1 teaspoon vanilla extract

Recipe Directions for Pineapple Upside-Down Cake

  1. To make topping: Preheat oven to 375F. Lightly oil a 10-inch cast-iron skillet.

  2. Heat butter and corn syrup in skillet over medium heat, stirring, until butter melts. Remove from heat. Sprinkle 1/2 cup brown sugar over the mixture.

  3. Peel, quarter and core pineapple. Cut across into 1/4-inch slices. Using the largest, most uniform slices, arrange pineapple on sugar in slightly overlapping circles. (Reserve remaining pineapple for another use.) Sprinkle 2 tablespoons pecans (or walnuts) around the pineapple. Set aside.

  4. To make cake: Spread 1/2 cup pecans (or walnuts) in a pie pan and bake until fragrant, 5 to 7 minutes; let cool.

  5. Combine the toasted nuts, flour, baking powder, salt and nutmeg in a food processor; process until the nuts are coarsely ground.

  6. Beat egg whites in a large bowl with an electric mixer on medium-high speed until soft peaks form. Gradually add 1/3 cup brown sugar, beating until stiff and glossy (this can take up to 5 minutes).

  7. Beat whole eggs, rum, vanilla and remaining 1/3 cup brown sugar in another bowl with mixer on medium-high speed until thick and pale, about 5 minutes.

  8. Whisk one-fourth of the beaten whites into whole-egg mixture. Gently fold in half the nut mixture, then remaining whites, then remaining nut mixture. Spread the batter over the pineapple.

  9. Bake the cake until top springs back when touched lightly and a skewer inserted in the center comes out clean, 30 to 35 minutes. Let cool in the pan on a wire rack for 10 minutes. Loosen edges and invert onto a cake plate, replacing any topping that may have stuck to the skillet. Let cool for 20 minutes more. Serve warm or at room temperature.

Categories

Dessert

Nutrition Facts
Serving Size 121.6g
Amount Per Serving
Calories
234
Calories from Fat
59
% Daily Value*
Total Fat
6.6g
10%
Saturated Fat
0.5g
2%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
127mg
5%
Potassium
226mg
6%
Total Carbohydrates
39.1g
13%
Dietary Fiber
1.7g
7%
Sugars
26.8g
Protein
5.8g
Vitamin A 2% Vitamin C 43%
Calcium 6% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Low in saturated fat
  • No cholesterol
  • High in manganese
  • High in vitamin C
  •   Bad points
  • Very high in sugar
  • Contains alcohol
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