Does it get more retro than a pineapple upside-down cake? This beauty immediately conjures up visions of ’50s and ’60s kitsch, but the recipe has been around for close to 100 years now. Though ...

Ingredients. 2 cups all-purpose flour. 2 teaspoons baking powder. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs, whites and yolks separated ...

"With 6 kids and a busy household to run, this was one of my Mama's signature desserts and one of our family's favorites. She made it so many times, I think it belonged to her and Duncan Hines!

Canned pineapple.You need one 20-ounce can of pineapple slices in juice (not syrup) for this recipe. Make sure to purchase the rings, not pineapple chunks.

Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the pineapple, brown sugar and 1/4 teaspoon salt, and cook, tossing occasionally, until the sugar dissolves in the ...

Preparation 1. Preheat oven to 350 F. Evenly sprinkle the brown sugar and salt over the bottom of a 9-by-2-inch ungreased round cake pan. Arrange the butter slices over the sugar in an even layer.

Now, pour the batter over the pineapple rings. Tap the pan firmly on the counter to settle your batter, then smooth the top. 4. Bake for between 50 and 60 minutes.

In the full recipe, which originally appeared in Martha Stewart Living in April 2021, Stewart gives more detailed instructions and an ingredients list, which includes vanilla extract and sour ...