Login
Create Account
Pineapple Upside-Down Cake
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Rich flavors. I doubled recipe for sheet cake size, as pictured. For small cake, just half everything.
-
Main Ingredient
Pineapple
-
Category: Cakes
-
Cuisine: American
-
Prep Time: 30 min(s)
-
Cook Time: 60 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
I was careful to follow all the steps & to use cake flour. All the pineapple lovers were delighted. As you can see from the picture - it was beautiful. I did this the day I needed it.
-
Posted By: doriskeen
-
Posted On: Mar 06, 2013
Number of Servings:
Ingredients:
- 1 cups - Butter (2 sticks)
- 2 cups - Brown Sugar (not packed)
- - 12 slices can Pineapple (will have to buy 2 cans & use extras for something else)
- - 12 Maraschino Cherries
- 1 cups - (PLUS) Walnut halves optional
- 6 - Eggs separated
- 2 cups - Sugar
- 2 cups - Cake Flour
- 1 teaspoons - Salt
- 2 teaspoons - Baking Powder
- 1/2 teaspoons - Cream of Tartar
- - small can Crushed Pineapple Optional
Directions:
1. Preheat oven to 350 degrees.
2. Melt butter in 9x13-inch pan (in oven) (or in pan on top of stove - medium heat). Stir in brown sugar; cook until golden brown. Remove from heat.
3. Drain pineapple slices, (reserve 2/3 cup of syrup -- may not use, see step 4). Arrange pineapple in brown sugar in baking pan; place a cherry in center of each slice. Arrange walnuts between slices - optional.
4. In mixing bowl beat egg yolks & white sugar until thickened & lemon-colored. Stir in flour, salt, baking powder; blend well. Stir in either the reserved juice OR (as I did) 2/3 cup of crushed pineapple.
5. In another bowl beat egg whites & cream of tartar until stiff, (not dry). Fold into egg mixture. Gently pour over fruit in pan.
6. Bake for about 1 hour. Cool for 5 minutes; invert onto serving dish.
Comments