It is simple, basic, but the best pineapple upside-down cake you will ever eat…
Pineapple Upside-Down Cake ~
~ adapted by the Brass Sisters ~
Heat oven temp to 350 degrees F.
Sprinkle 1 cup (packed) dark brown sugar in a round standard-size cake pan that has been coated with 1/2 cup melted unsalted butter– coat along sides of pan, also.
Canned pineapple, for this recipe, will make the cake more moist than if you were using fresh pineapple, so opt for the canned, instead. I found that crushed pineapple did even better– more so than canned pineapple rings. But if you choose the canned rings, pat-dry with a paper towel 7 pineapple rings and lay each one into the pan, over the brown sugar and butter.
Pat-dry crushed pineapple well; distribute evenly over brown sugar and butter. Reserve the pineapple juice for later use in recipe.
Sift together 1 cup cake flour (not self-rising), 1 teaspoon baking powder, 1/2 teaspoon salt.
In a separate bowl, stir 3 egg yolks, just to break them up. Add 1 cup white granulated sugar, 1 teaspoon pure vanilla extract, and 5 tablespoons of reserved canned pineapple juice. Mix well–
Stir into the flour mixture until combined, briefly set aside.
Pour egg white into a bowl of an electric mixer fitted with a whisk attachment and beat until just stiff– not dry. Fold egg whites into the wet batter until fully combined; work gently.
Pour cake batter onto pineapple and brown sugar.
Bake 45-55 minutes until a cake tester inserted into the middle comes out clean. Cool the cake on a rack for a few minutes before turning out of pan onto a platter.
Serve warm or at room temperature.
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