Thursday, November 24, 2011

Pineapple Upside Down Cake

Pineapple Upside Down Cake


¼ cup butter
2/3 cup brown sugar, packed
6-7 pineapple slices, drained
6-7 maraschino cherries, drained (optional)
2 eggs
¾ cup sugar
¼ cup boiling pineapple juice
¾ cup sifted flour
½ teaspoon baking powder
1/8 teaspoon salt
½ teaspoon vanilla


1. Melt butter in microwave and pour into a 10 inch round cake pan.

2. Sprinkle brown sugar over butter.

3. Arrange pineapple over brown sugar and butter mixture.
4. Save pineapple juice for later use
5. Add cherries to the center of pineapples if you desire.
6. Separate eggs, beat egg yolks until light, adding sugar gradually. 7. Boil pineapple juice and then add to mixture.

8. Stir in dry ingredients; mix well
9. Add vanilla

10. With a mixer beat egg whites until they are fluffy like cool whip.

11. Slowly fold in stiffly beaten egg whites.
12. Pour into cake pan.
13. Bake at 350 degrees for 30 to 35 minutes or until a knife inserted into cake comes out clean.
14. Let cool for 3 to 5 minutes, then invert (turn upside down)


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