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Ingredients
| light brown sugar (packed): 1/2 cup (firmly packed) |
| salted butter: 1/4 cup (melted) |
| whole pineapples: 6 (slices) |
| canned maraschino cherries: 6 |
| eggs: 2 (separated) |
| granulated sugar: 1/2 cup |
| all-purpose flour (unsifted): 3/4 cup |
| baking powder: 1/2 tsp |
| salt: 1/4 tsp |
| pineapple juice: 1/4 cup |
| whipped cream topping |
Pineapple Upside-Down Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
35 min -
Servings
6 serving(s)
Tags
- Heat oven to 350.
- In small bowl, combine brown sugar and butter and blend well.
- Spread in bottom of ungreased 9 inch round cake pan.
- Arrange pineapple slices and maraschino cherries over brown sugar mixture. Set aside.
- In small bowl, beat egg yolks until thick and lemon-colored.
- Gradually add sugar and beat well.
- Add flour, baking powder, salt, and pineapple juice and mix well.
- In another small bowl, beat egg whites and lemon-colored.
- Gradually add sugar and beat well.
- Add flour, baking powder, salt, and pineapple juice and mix well.
- In another small bowl, beat egg whites until stiff peaks form.
- Fold into batter.
- Pour batter evenly over pineapple slices and cherries.
- Bake at 350 for 30 to 35 minutes or until toothpick inserted in center comes out clean.
- Cool upright in pan 2 minutes.
- Invert cake onto serving plate.
- Serve warm with whipped cream.
- *If high altitude (3500 to 6500 feet): Increse flour to 3/4 cup plus 3 tablespoons. Bake at 375 for 30 to 35 minutes.