My favorite upside-down pineapple cake to make, not only because it’s super easy, but it tastes amazing! I used both canned pineapple and canned pineapple juice to make this as simple as possible. This is a go-to cake recipe for when I’m craving something sweet, fruity, and fast!
Gather your ingredients.
Preheat the oven to 325. Place butter in an 8 or 9 inch square or round pan. Place pan into the oven while it is preheating until butter has melted. Remove pan from the oven, and swirl the melted butter around so it coats bottom and sides of pan. Stir in brown sugar until melted.
Drain pineapple, reserve juice.
Place pineapple (with cherries in the middle of each slice) on sugar mixture, bending slices to come up sides of pan, if necessary.
Beat egg yolks until very thick. Gradually add sugar and continue beating. Add hot pineapple juice and stir well.
Sift together flour, baking powder, salt, and stir into egg mixture. Mix until smooth.
In a separate bowl, beat egg whites until stiff. Fold into batter.
Pour batter over pineapple slices and bake for about 40 minutes or until wood pick inserted in cake comes out clean.
Immediately loosen sides, cover with serving platter, turn over and lift off pan so cake does not stick. Store at room temperature in an airtight container.