This old-fashioned dessert is a long-standing favorite for a reason! Try out this easy pineapple upside down cake recipe and wow your family.
Personally, I love switching things up for dessert. Chocolate cakes are over-done! Making desserts with fruit really sweetens and shakes things up.
No matter the season or the reason, no party is complete without dessert.
The trick to making the most out of your celebrations is finding ways to trim your kitchen time so you can enjoy the festivities, without sacrificing quality or flavor in your favorite sweet treats.
Many dessert recipes require multiple time-consuming steps, but using canned fruit can help cut down on prep work and provide you and your guests with a refreshing, delicious treat.
In addition to baked recipes, canned fruit is also well-suited for other desserts, such as fruit salads, baked muffins and breads, or even as a dessert topping.
Whether you’re creating a blue ribbon recipe for a local competition – such as one of the most famous award-winning desserts, like this Easy Pineapple Upside Down Cake – or delivering a delicious dessert to the family table, can be the perfect ingredient because there’s no guess work if the fruit is ripe and sweet or not.
Find more tips for your next gathering from the expert chefs at Dole Packaged Foods’ test kitchen at dolesunshine.com.
Easy Pineapple Upside Down Cake
Ingredients for Easy Pineapple Upside Down Cake:
- 2/3 cup margarine, divided
- 2/3 cup packed brown sugar
- 1 can (20 ounces) Dole Pineapple Slices
- 10 maraschino cherries
- 3/4 cup granulated sugar, divided
- 2 eggs, separated
- 1 teaspoon grated lemon peel
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream
Directions for Easy Pineapple Upside Down Cake:
Step 1: Heat oven to 350 F.
Step 2: In 10-inch cast-iron skillet, melt 1/3 cup margarine. Remove from heat. Add brown sugar and stir until blended.
Step 3: Drain pineapple slices; reserve 2 tablespoons syrup. Arrange pineapple slices in sugar mixture. Place cherry in center of each slice.
Step 4: Beat remaining 1/3 cup margarine with 1/2 cup granulated sugar until light and fluffy. Beat in egg yolks, lemon peel, lemon juice and vanilla.
Combine flour, baking powder and salt. Blend into creamed mixture alternately with sour cream and reserved pineapple syrup.
Step 5: Beat egg whites to soft peaks. Gradually beat in remaining 1/4 cup granulated sugar to make stiff meringue. Fold into batter. Pour over pineapple in skillet.
Step 6: Bake 35 minutes, or until toothpick inserted comes out clean. Let stand 10 minutes then invert onto serving plate. Serve warm or cold.
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