pineapple upside-down cake
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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prep time
cook time
method
Bake
yield
9 servings
Ingredients
- 1/3 cup butter melted
- 2/3 cup packed brown sugar
- 1 can (20oz) sliced pineapple
- 1/2 cup chopped pecans
- 3 - eggs, separated
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 9 - maraschino cherries
How To Make pineapple upside-down cake
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Step 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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Step 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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Step 3Combine the flour, baking powder and salt; add to batter, beating well.
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Step 4In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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