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Classic Pineapple Upside Down Cake


From the April/May 2023 issue of Eat Drink Mississippi

This vintage cake recipe is adapted from a church picnic cookbook and

updated slightly using companion recipes from Taste of Home.

Bring back these well-loved treasures from another era and remember

why they are classics! 



  • 1/3 cup butter, melted 

  • 2/3 cup packed brown sugar 

  • 1 can (20 ounces) sliced pineapple 

  • 1/2 cup chopped pecans 

  • 3 large eggs, separated, room temperature 

  • 1 cup sugar 

  • 1 teaspoon vanilla extract 

  • 1 cup all-purpose flour 

  • 1 teaspoon baking powder 

  • 1/4 teaspoon salt 

  • 9 maraschino cherries 

  • Whipped topping, optional 



  1. Preheat oven to 375°. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside. 

  2. In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well. 

  3. In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan. 

  4. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. If desired, serve with whipped topping. 

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