Pineapple Upside-Down Cake Recipe: A Classic Dessert

Ingredients

• 0.33 cup butter
• 0.5 cup brown sugar, packed
• 8 pineapple rings
• 8 pecan halves
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 0.67 cup white sugar
• 2 eggs eggs
• 0.25 cup pineapple juice

Instructions

1. Preheat your oven to 350°F (175°C).
2. Melt butter in a 9-inch cast iron skillet over medium heat. Stir in brown sugar and heat until it bubbles. Remove the skillet from heat and arrange pineapple rings and pecans attractively on top of the caramelized sugar.
3. In a separate bowl, sift together flour, baking powder, and salt. Sift the mixture twice more to ensure a light and airy cake.
4. In another bowl, beat together white sugar and eggs with an electric mixer until the mixture is light and fluffy.
5. Gradually fold the flour mixture and pineapple juice into the egg mixture in three additions, starting and ending with the flour mixture. Carefully pour the batter over the prepared pineapple slices in the skillet.
6. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the skillet for 5 minutes before carefully inverting it onto a serving platter.

Nutrition

• Calories: 319 kcal
• Fat Content: 10 g
• Fiber Content: 1 g
• Sugar Content: 42 g
• Sodium Content: 215 mg
• Protein Content: 3 g
• Cholesterol Content: 67 mg
• Carbohydrate Content: 55 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g