Classic Pineapple Upside-Down Cake - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This sweet-and-gooey retro cake boasts a golden-brown top and a moist crumb thanks to ready-sliced pineapple rings and a butter-rich batter.
Ingredients
- 1 can pineapple rings in pineapple juice
- 12 tbsp. unsalted butter
- 1/2 c. light brown sugar
- 1/2 c. dark brown sugar
- 1/3 c. chopped pecans
- 1 1/2 c. all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 4 large eggs
- 2 large egg yolks
- 1 1/2 tsp. vanilla extract
- 1 1/2 c. granulated sugar
Instructions
- Heat oven to 325 degrees F.
- Drain the pineapples and discard the juice. Place the pineapples on six layers of paper towel and allow the excess liquid to absorb for 5 minutes. Flip the rings over onto a dry spot of the towel and repeat.
- Melt 6 tablespoons of butter, pour it into a 10-inch round cake pan, and sprinkle with the brown sugars. Arrange the pineapple rings in a single layer over the brown sugars, sprinkle with the nuts, and set aside.
- Combine the flour, baking powder, and salt in a bowl and set aside. Lightly beat the eggs, yolks, and vanilla together in a small bowl and set aside. Beat the remaining 6 tablespoons of butter and granulated sugar in a large bowl using an electric mixer set on medium-high speed until light and fluffy.
- Reduce speed to low and alternately mix in the flour mixture and egg mixture. Pour the batter into the pan and bake until golden brown and a tester inserted in the center comes out clean — about 1 hour and 10 minutes.
- Cool in the pan for 10 minutes on wire rack. Run a small, sharp knife around the edge of the pan to release cake.
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