My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, April 27, 2011

Mammaw's Pineapple Upside-Down Cake

When is comes to pineapple upside-down cake, I'm sure there are easier recipes, but I've never tasted one this delicious. Maybe it's the cast-iron pan or maybe it's the beaten egg white. I have no idea. Anytime I take one to any function there are never any leftovers.

Mammaw's Pineapple Upside-Down Cake
about 12 servings
print recipe

1/2 cup unsalted butter
1 cup brown sugar, packed

Preheat oven to 350 degrees. Over a low flame, melt the unsalted butter in a cast-iron skillet. Spoon in the brown sugar. Turn off the heat.

One 20-ounce can pineapple slices (drain, reserving 1/4 cup juice )
Maraschino cherries
Pecan halves

Arrange the pineapple slices over the brown sugar mixture. Cut leftover slices in half, and use them to line the sides of the skillet, cut sides facing in. Stick a cherry in the center of every pineaple circle. Press the pecan halves between the pineapple slices.

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3 egg yolks (reserve whites in a separate bowl)
1 cup sugar
1 teaspoon vanilla

In a large bowl, combine the flour, baking powder, and salt, then run your hands through it. Or use a sifter. Plug in an electric mixer and beat the egg yolks until they are thick. Very slowly, add the sugar. Spoon in the flour, baking powder, and salt. Add the vanilla. Pour the mixture of egg whites into a deep bowl. Beat them with a mixer on high. When stiff peaks form, stop beating. Using a rubber spatula, fold the whites into the batter. Gently spoon the batter over the pineapple. Bake 50 minutes.

Remove from the oven and invert, without cooling, onto a serving plate. Being careful not to burn yourself.


  1. husband loves a good pineapple upside-down cake. this is on the list! i hope you have not floated away yet!

  2. Beverly, this sounds good. I've never seen the pecans used but I love pecans. I have very good memories of my aunt coming to visit and making pineapple upside down cake in a cast iron skillet. I loved the crispy edges the best. I've always used a plain yellow cake mix with pineapple syrup from the can as part of the liquid.

  3. Wow, this sure sounds good. I have notice many pineapple upside down cakes lately. It seems the older standby's are coming back, I love that.

  4. I am definetly making this today,, yum,, thankyou for sharing this,,(I'll let you know how it turns out)

  5. Pineapple upside down is one of my favorite cakes!!! I am so glad to be able to access your blog again. For the longest time, only your header would come up for me. Have a good day!

  6. This reminds me of my childhood days. Coming from the South, I have enjoyed perusing your blog. Great recipes and all kinds of "familiar" food. Thanks for sharing.


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