Some recipes never lose their charm, and pineapple upside-down cake is certainly one of them. With its glistening rings of golden pineapple, ruby-red cherries, and buttery brown sugar topping, this beloved American classic is a delicious reminder of a time when home baking was simple, practical, and meant to be shared.
This treasured recipe comes from Larry Canning, a retired woodsman with a wonderful collection of century-old cookbooks and an appreciation for the traditions of an earlier generation. Baked the old-fashioned way in a cast-iron skillet, the cake develops a rich, caramelized pineapple topping over a tender, golden sponge. The moment of turning it upside down onto a serving platter is part of its enduring appeal—a little kitchen theater that never gets old.
Larry recommends enjoying a slice while it’s still slightly warm, accompanied by a good cup of coffee or tea and, preferably, a good story. We couldn’t agree more. Some things are simply too good to improve upon.
INGREDIENTS
For the Pineapple Topping
1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
1 can (20 ounces) sliced pineapple rings, drained, juice reserved
6–8 maraschino cherries, drained
1/4 cup pecan halves
For the Cake
1 cup sifted cake flour
1 teaspoon baking powder
1/8 teaspoon salt
3 large eggs, separated
1 cup granulated sugar
5 tablespoons reserved pineapple juice
METHOD
Preheat the oven to 350°F.
In an 11-inch cast-iron skillet, melt the butter over medium-low heat. Sprinkle the brown sugar evenly over the melted butter and stir gently until the mixture is combined and begins to bubble. Remove from the heat. The sugar does not need to dissolve completely.
Arrange the pineapple rings over the brown sugar mixture in a decorative pattern. Place a maraschino cherry in the center of each ring and tuck the pecan halves into the spaces between the pineapple slices. Set aside.
In a medium bowl, sift together the cake flour, baking powder, and salt.
In a separate mixing bowl, beat the egg yolks until light and creamy. Gradually add the granulated sugar, beating until the mixture is thick and pale yellow. Stir in the reserved pineapple juice, followed by the sifted dry ingredients, mixing just until combined.
In a clean, dry bowl, beat the egg whites until they form stiff, glossy peaks but are not dry. Gently fold about one-third of the beaten egg whites into the cake batter to lighten it. Carefully fold in the remaining egg whites until no large white streaks remain, taking care not to deflate the batter.
Spoon the batter gently over the arranged pineapple layer, spreading it evenly to the edges of the skillet.
Bake for 35–40 minutes, or until the cake is golden brown, springs back lightly when touched, and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the skillet for 10–15 minutes. While the topping is still warm, run a thin knife around the edge of the cake to loosen it.
Place a large, heatproof serving platter over the skillet. Using oven mitts and holding the platter securely against the skillet, carefully invert the cake in one smooth motion. Let the skillet rest briefly over the platter before lifting it away. If any pineapple or cherries remain in the skillet, gently return them to their places on the cake.
Serve slightly warm or at room temperature, either on its own or with a generous spoonful of lightly sweetened whipped cream.
YIELD: One 11-inch cake, approximately 8–10 servings.
SOURCE: Recipe courtesy of Larry Canning.
