Pineapple Upside Down Cake: Hawaiian Edition

I baked a Pineapple Upside Down Cake while on vacation in Hawaii! We rented an awesome beach house at North Shore, Oahu. It was so much fun! Here’s my SugarNomsTV video and the recipe below:

Ingredients:

1 fresh Pineapple, sliced (or canned Pineapple)

Maraschino Cherries

1/4 cup Butter

3/4 cup Brown Sugar

1 1/2 cups All purpose Flour

2 tsp Baking Powder

1/4 Salt

1/2 cup Butter (softened)

1 cup Sugar

2 Egg Yolks

1 tsp Vanilla Extract

1/2 cup Milk

2 Egg Whites

Pineapple Upside Down Cake

Melt Butter and Brown Sugar together over medium heat. Once Butter is melted, let the mixture sit without stirring until bubbles appear around the sides. Give it a final stir and turn off the heat. Pour into a greased 9″ round pan and tap the edges to distribute the mixture all over the bottom. Line up the Pineapple slices and the Maraschino cherries along the inside of the pan. In a medium bowl, combine Flour, Baking Powder, and Salt. In a large bowl, cream softened Butter and Sugar until fluffy. Then add Egg Yolks and Vanilla and mix until smooth. Alternate the Flour mixture and the Milk, ending with the dry ingredients. In a separate bowl, whip Egg Whites until soft peaks form. Fold the Eggs into the cake batter. Pour batter over the Pineapple slices in the pan and bake for 45-50 minutes. Let cake cool for about 5 minutes. Run a knife or a spatula around the sides of the pan and using oven mitts flip the pan on a plate. Bang the bottom of the pan to ensure the the cake will come out. Remove the pan from the cake and serve warm. Enjoy!

Serves: 6-8 people