Easy Pineapple Upside-Down Cake

Pineapple Upside Down Cake With A Delicious Caramelized Pineapple And Cherry Topping. This Classic Dessert Is So Soft And Moist, Filled With The Perfect Amount Of Pineapple Flavor!

Prep: 20 min. Bake: 30 min. + standing 

  • 1 can (20 ounces) DOLE® Pineapple Slices 
  • 1/3 cup butter, melted 
  • 2/3 cup packed brown sugar 
  • 1/2 cup chopped pecans 
  • 3 large eggs, separated 
  • 1 cup sugar 
  • 1 teaspoon vanilla extract 
  • 1 cup all-purpose flour 
  • 1 teaspoon baking powder 
  • 1/4 teaspoon salt 
  • 9 maraschino cherries 
  • Whipped topping, optional 

1.Preheat oven to 375°. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain DOLE Pineapple Slices, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside. 
2.In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well. 

3.In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan. 
4.Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. If desired, serve with whipped topping. Yield: 9 servings.