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Pineapple Upside Down Cake Recipe

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This recipe for Pineapple Upside Down Cake is from The Haun - Hardee Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 20-oz can sliced pineapple
⅓ c butter
⅔ brown sugar
6 maraschino cherries

⅓ c butter
½ c white sugar
2 egg yolks (whites reserved)
1 t lemon juice
1 t vanilla
1 ½ c flour
1 ¾ t baking powder
¼ t salt
½ c sour cream

2 egg whites
¼ c sugar
Directions:
Directions:
Preheat oven to 350˚F
Open can of pineapple, and reserve 2 T of liquid, drain the rest
In a 9 inch cast iron skillet, melt ⅓ c butter
Remove from heat, and mix in brown sugar
Arrange pineapple slices in skillet,and place 1 cherry in the center of each pineapple ring
In the bowl of a mixer, cream ⅓ c butter with ½ c white sugar
Beat in egg yolks, lemon juice and vanilla
In a separate bowl, combine flour, baking powder and salt
Blend these dry ingredients with creamed butter and sugar; mix well
Add sour cream and reserved pineapple juice, and mix well
In a separate mixing bowl, beat egg whites and ¼ c sugar until stiff peaks form
Fold egg white mixture into batter
Spread cake batter evenly over pineapple in skillet
Bake for 35 minutes, or until cake is set
Allow cake to cool for 10 minutes before inverting onto a serving plate

 

 

 

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