I’ve never seen anybody turn down a slice of this old-fashioned dessert, so I always keep a can of sliced pineapple on hand to make it when impromptu dinners occur and fresh fruit or berries are not in season.

This is another recipe that my mom made (always in a cast iron skillet) and I think that it is the best. It is much lighter than most upside-down cakes with the beaten egg whites folded into the batter. I have, from time to time, used fresh pineapple, but I honestly prefer canned.  

Makes one 9-inch cake

¼ cup unsalted butter, at room temperature

1 cup light brown sugar

Approximately 7 canned pineapple rings with their juice

Approximately 2 tablespoons dried cherries or cranberries

¼ cup walnut or pecan halves, optional

3 large eggs, separated

1 ¼ cups granulated sugar

1 teaspoon pure vanilla extract

1½ cups sifted all-purpose flour

1½ teaspoons baking powder

½ cup water

Preheat the oven to 350ºF.

Place the butter in a 9-inch round cast iron frying pan or heavy metal round cake pan. Place over very low heat and stir until melted. Add the brown sugar and ¼ cup of the pineapple juice and continue stirring until well blended. Remove from the heat.

Place the pineapple rings into the sugar mixture in a decorative pattern. Place a bit of the dried fruit in the center of each ring or in any pattern you desire. If using, place nut halves in any of the empty spaces. Set aside, but keep warm.

Place the egg yolks in the bowl of a standing electric mixer fitted with the paddle and beat until frothy. Add the granulated sugar and continue beating for about 5 minutes or until thick and lemon colored. Stir in the vanilla.

Sift the sifted flour and baking powder together and add to the egg mixture, alternately with the water.

Using a hand held mixer, beat the egg whites until stiff peaks form; then, fold the egg whites into the batter, blending to just combine.

Spoon the batter over the pineapple rings in the prepared pan, smoothing the top slightly. 

Place in the preheated oven and bake for about 30 minutes or until a cake tester inserted in the center comes out clean, the top is golden, and the caramel is bubbling up around the edges.

Remove from the oven and let rest for 5 minutes. 

Invert the pan onto a serving platter and gently tap the cake loose. It should come out with the pineapple pattern intact.

Serve warm with whipped cream or ice cream.