Cakes and Frostings

Pineapple Upside-Down Cake

  • 1/2 cups Brown sugar, light, packed
  • 1/4 cups Butter
  • 6 - 8 slices Pineapple slices
  • 6 - 8 Maraschino cherries
  • 2 Eggs, separated
  • 1/2 cups Sugar
  • 3/4 cups Flour, all-purpose
  • 1/2 teaspoons Baking powder
  • 1/4 teaspoons Salt
  • 1/4 cups Pineapple juice
  • ~ Whipped topping

    • Combine brown sugar and butter in a small bowl. Spread mixture in bottom of ungreased 9-inch round cake pan. Arrange pineapple slices in pan and then place onecherry in the middle of each slice. In another bowl, beat egg yolks until thickened. Slowly add sugar and beat together. Add flour, baking powder, salt and pineapple juice and mix well. In another bowl, beat egg whites until they form stiff peaks. Mix egg whites in with flour mixture. Pour combined ingredients over the pineapple slices in the cake pan. Bakein preheated 350-degree oven for 35 minutes. Insert knife into cake after 35 minutes to see if knife comes out clean tomake sure cake is cooked. Allow coolingfor about 3 minutes then inverting cakepan over serving dish. Serve with whipped topping if desired.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Darlene Lemaster of Parma, OH. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!