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Tete's Pineapple Upside Down Cake

A cast iron classic — butter and brown sugar base with pineapple rings, cherries, and nuts; separated egg batter folded in

Section
Desserts · Cakes
Source
Tete Farhat
Pan
12-inch cast iron
Oven
350°F
Time
40–50 min

Ingredients

Pan Base

  • ½ lb butter
  • 1 lb brown sugar
  • Pineapple rings
  • Maraschino cherries
  • Nuts (optional)

Cake Batter

  • 6 eggs, separated
  • 2 cups sugar
  • Juice of 1 can pineapple
  • 2 cups flour
  • 2 tsp baking powder

Directions

  1. Melt butter in the cast iron pan. Add brown sugar and stir until combined to form the base.
  2. Arrange pineapple rings on top of the brown sugar base. Place cherries in the center of each ring and add nuts if desired.
  3. Separate the 6 eggs. Beat yolks with sugar and pineapple juice until light and fluffy.
  4. Sift in flour and baking powder. Mix until combined.
  5. Beat egg whites until stiff peaks form. Fold into the batter.
  6. Pour batter over the pineapple layer in the pan.
  7. Preheat oven to 350°F. Bake 40–50 minutes until a toothpick comes out clean.
  8. Place a foil-lined platter on top of the pan. Invert the cake immediately onto the platter. Do not wait.
Key tip: Invert the cake onto the platter right away — if you wait, the topping will stick to the pan.