Once cooled, individual Pineapple Upside-Down Cakes can be immediately turned out onto pretty dessert plates for serving.


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Place a rack in the center of the oven and preheat to 350 degrees.

  • Spray four 4-inch-wide shallow ramekins with nonstick cooking spray. Sprinkle the bottom of each with 1/4 teaspoon sugar, place a slice of pineapple in each ramekin, and set aside.

  • Sift together the flour, remaining sugar, baking powder, and salt into a large mixing bowl. Make a well in the center of the dry ingredients and add the oil, pineapple juice concentrate, and vanilla. Set aside.

  • In another large mixing bowl, beat the egg whites until they are white and foamy, about 1 minute. Add the confectioners' sugar and continue beating until stiff but not dry, about 2 minutes. Scrape off the beaters and, without washing them, place in the flour mixture and beat at low speed just until blended. Gently fold the flour mixture into the egg whites.

  • Pour one quarter of the batter into each ramekin and bake for 25 minutes, or until a cake tester inserted in the center comes out clean.

  • Cool the cakes on a wire rack. With a sharp knife, loosen the sides of the cakes. Invert onto the rack, lift off the ramekins, and cool. Serve warm.