This pineapple upside down cake is soft and buttery with a caramelized brown sugar pineapple. Its juices seep down into the cake, adding even more luscious flavor and texture. This retro cake is served upside down and perfect any time of year.
¾ cup butter
¾ cup packed dark
¾ cup unsweetened
1 ½ cups all-purpose
2 teaspoons baking
½ teaspoon salt
½ cup white sugar
½ teaspoon vanilla
1 can (20 oz) pineapple slices in juice, drained.
Preheat oven to 400 degrees F (205 degrees C).
Mix 5 tablespoons of the butter with the dark brown sugar and 1/4cup of the pineapple juice. Place this mixture in the bottom of the cake pan.
Arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). Set pan aside.
Stir together the flour, salt, white sugar, and baking powder.
Separate the eggs. Beat the whites until stiff but not dry.
Beat two of the egg yolks until lemony yellow. Stir in the remaining 1/2 cup pineapple juice, vanilla, and remaining melted butter. Add this mixture to the flour mixture.
Gently fold in the egg whites.
Pour batter over the top of the brown sugar and pineapple rings.
Bake in the preheated oven until cake springs back when lightly touched with a finger, about 30 minutes.
Let cake cool in the pan for 10 minutes then cover pan tightly with a serving dish and invert so that the pineapple side is up.