Pineapple Upside Down cake just never goes out of style.
This is a dessert that reminds me of my childhood since my mom made it quite regularly.
It sort of scream 1970’s! But here we are in 2016 making it better than ever!
This is a recipe I have been using exclusively for Pineapple Upside Down Cake for over 2 decades! Yikes! Who said that!?
But you will see why this recipe has ultra staying power when you try it for yourself!
It is super moist and light and when it soaks up just the right amount of that buttery – sugary glaze it makes every single bite begging you to have more!
It’s a good thing I made these in individual portions so you can know when to stop!
- Unsalted Butter 6 tablespoons (85g)
- Light Brown Sugar ¾ cup (158g)
- All Purpose Flour 1½ Cup (188g)
- Baking Powder 1¾ teaspoon
- Salt ½ teaspoon (3g)
- Unsalted Butter 6 Tablespoons (85g)
- Granulated Sugar ½ cup (100g)
- Egg Yolks 2 (36g)
- Vanilla Extract 1 teaspoon (5ml)
- Egg Whites 2 (60g)
- Granulated Sugar 2 tablespoons (28g)
- Buttermilk ½ cup (120ml)
- Canned Pineapple Slices drained of juice 1 can (or 6 rings- you will have extra)
- To make the sugar glaze: Melt the first measure of butter over a low heat in a heavy bottom sauce pot.
- Once it is fully melted and just under a boil, remove from heat and stir in brown sugar.
- Stir to a thick sandy like texture and fill each cavity of the mini bundt pan equally until all is used up
- To make the cake batter: Cream the second measure of butter with the first measure (½ cup) granulated sugar until light and fluffy for about 5 minutes.
- Combine the egg yolks with the vanilla extract and add it to the creamed butter mixture.
- Sift the flour with the baking powder and salt and add about ⅓ of it to the creamed mixture and mix just until combined.
- Add ½ of the buttermilk while mixing on low speed then repeat the process with the flour and remaining buttermilk, ending with the last addition of flour.
- In a separate clean bowl, whip the egg whites to frothy and then slowly add the second measure of granulated sugar (2 Tbs) to form a medium peaked meringue.
- Fold the meringue into the cake batter then portion the cake batter on top of the prepared sugar glaze & pineapple slices
- Bake in a preheated 350°F for approximately 16-20 minutes or until they are springy to the touch when gently pressed in the center. (For the full cake it will take closer to 30-40 minutes)
- Let cool slightly in the pan and then un-mold onto a serving platter while still warm so the sticky sugar glaze does not cool too much or you will not get them out easily.
- Cool completely before filling each center withwhipped cream (this is an optional step)