Pineapple Upside Down Cake
This pineapple upside-down cake with praline pecan sauce is a game changer – Easy, elegant, and unbelievably delicious!
Servings: 8
Ingredients
- 1 cup of Bob's Red Mill Organic All-Purpose Flour
- 1 tsp baking powder
- ¼ tsp salt
- ⅓ cup of melted unsalted butter + 1 tbsp divided
- ⅔ cup of light brown sugar packed
- 1 can of sliced pineapple
- ½ cup of praline pecans chopped
- 3 eggs with the yolks separated from the whites * you will use both; don't discard the egg whites
- 1 cup of granulated sugar
- 1 tbsp + 1 tsp pure vanilla extract
- ⅔ cup of pineapple juice
- maraschino cherries
Instructions
- Preheat oven to 375. In a 9x9 baking pan, add ⅓ cup of melted unsalted butter and ⅔ cup of light brown sugar.
- Mix and spread evenly.
- Open the can of pineapples and drain the pineapple juice into a separate bowl or cup, and set aside.
- Cut the pineapple slices in half and place them on top of the mixture; add the cherries.
- Chop the praline pecans into small pieces and scatter them evenly over the pineapple and cherries.
- Combine 1 cup of Bob's Red Mill Organic all-purpose flour, 1 tsp baking powder, and ¼ tsp salt in a mixing bowl, then mix well. Set aside.
- Add the 3 egg whites and 1 cup of sugar to the bowl of a stand mixer, and mix until thick, pale, and frothy, not stiff peaks. But definitely aerated.
- Next, add the yolks and continue to mix for another minute.
- Add 1 tbsp melted butter, vanilla extract, and the reserved pineapple juice to the stand mixer bowl, then mix until well combined.
- Add the flour mixture to the stand mixer bowl a little at a time, fully incorporating it into the mix. Be careful not to over-mix.
- Pour the cake batter over the pineapples, light brown sugar, and cherries.
- Place on the center rack of the oven and bake until the cake is set, about 20-25 minutes, or until a toothpick comes out clean.
- Let the pineapple cake cool in the pan for about 5 minutes.
- Run a knife around the edges. Then place a cake stand or platter on top of the pan, grip firmly, and flip in one motion.
- Serve with whipped cream or ice cream. Optional: Drizzle the top with Praline Pecan sauce. (recipe below).
Notes
Ingredients for Praline Pecan Sauce
- 1 cup of light brown sugar
- 1/2 cup of heavy cream
- 2 tbsp unsalted butter
- 1 tbsp pure vanilla extract or pure maple syrup
- 1/3 cup of praline pecans chopped
Directions for Praline Pecan Sauce
- Place a saucepan over medium-high heat.
- Add the light brown sugar, heavy whipping cream, unsalted butter, pure vanilla extract, and chopped praline pecans.
- Stir to combine.
- When the mixture begins to bubble, remove from the heat and continue to stir.
- Place a tight-fitting lid over the pot and allow the mixture to cool.
- Use when the praline pecan sauce is still warm.