pineapple upside-down cake
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I adore pineapple upside down cake. If you want to make it even better instead of using a nonstick pan make the cake in a cast iron skillet. There is something about a cast iron skillet that makes it taste even better.
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yield
9 servings
method
Bake
Ingredients For pineapple upside-down cake
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1/3 cbutter melted
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2/3 cpacked brown sugar
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1 can(20oz) sliced pineapple
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1/2 cchopped pecans
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3eggs, separated
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1 csugar
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1 tspvanilla extract
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1 call purpose flour
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1 tspbaking powder
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1/4 tspsalt
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9maraschino cherries
How To Make pineapple upside-down cake
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1In an ungreased 9" square baking pan, combine the butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar. Sprinkle the pecans over pineapple; set aside.
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2In a large bowl, beat the egg yolks until thick and lemon colored. Gradually add sugar, beating well. Blend in the vanilla and reserved pineapple juice.
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3Combine the flour, baking powder and salt; add to batter, beating well.
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4In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter.
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5Spoon over pineapple. Bake at 375* for 30-35 minutes or until a toothpick inserted near the center comes out clean. Let stand for 10 minutes; invert onto serving plate. Place a cherry in the center of each pineapple slice.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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