Fresh Pineapple Upside Down Cake

Recipe View Preheat oven to 400 degrees F (205 degrees C). (5 minutes)

Recipe View Melt the butter. Brush a little bit of the melted butter on the inside of a 9-inch cake pan. (2 minutes)

Recipe View Mix 5 tablespoons of the melted butter with the dark brown sugar and 1/4 cup of the pineapple juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). Set pan aside. (10 minutes)

Recipe View In a separate bowl, whisk together the flour, salt, granulated sugar, and baking powder. (3 minutes)

Recipe View Separate the eggs. Beat the egg whites until stiff peaks form, but not dry. (5 minutes)

Recipe View In another bowl, beat two of the egg yolks until lemony yellow. Stir in the remaining 1/2 cup pineapple juice, vanilla, and remaining melted butter. Add this mixture to the flour mixture and gently combine. Gently fold in the beaten egg whites until just combined. (8 minutes)

Recipe View Pour batter evenly over the top of the brown sugar and pineapple rings in the cake pan. (2 minutes)

Recipe View Bake in the preheated oven until a wooden skewer inserted into the center comes out clean, about 30 minutes. (30 minutes)

Recipe View Let cake cool in pan for 10 minutes. Then, cover pan tightly with a serving dish and invert so that the pineapple side is up. Serve warm. (15 minutes)