Food and Recipes Recipes Pineapple Upside-Down Cake 5.0 (1) 1 Review The upside-down cake is a bit of a Southern staple. Butter, pineapple, and brown sugar come together in a cast-iron skillet to create a gooey cake topping (when flipped over) that dreams are made of. "My wife, Julie, is also a chef and creates our desserts," says James. "This is a terrific fall dessert—a real crowd-pleaser. The flavors of the caramel and pineapple are perfect together." By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on September 17, 2018 Print Share Share Tweet Pin Email Photo: Jennifer Davick Hands On Time: 35 mins Total Time: 1 hrs 25 mins Yield: 12 servings Ingredients 1 cup firmly packed light brown sugar Pinch of salt 1/2 cup butter, divided 1 medium-size peeled and cored pineapple 1 1/4 cups granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup sour cream 2 egg whites Directions Preheat oven to 325°. Combine brown sugar, pinch of salt, and 1/4 cup butter in a heavy saucepan; cook over medium heat, stirring occasionally, 5 to 7 minutes or until mixture bubbles and sugar melts. Pour sugar mixture into a 10-inch cast-iron skillet. Cut pineapple crosswise into 6 (1/4-inch-thick) rings. Arrange pineapple rings in a single layer over brown sugar mixture. Beat remaining 1/4 cup butter and granulated sugar with an electric mixer at medium speed until creamy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla. Stir together flour, baking powder, and salt; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed until blended after each addition. Beat egg whites until stiff peaks form; fold into batter. Pour batter over pineapple slices. Bake at 325° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Carefully run a knife around edge of cake to loosen. Invert onto a serving plate; spoon any topping in skillet over cake. Print