Pineapple Upside Down Cake
Mary Sue Burch
2 cpacked light brown sugar
1 1/2 stickbutter
1 can(s)sliced pineapple (drain, reserve juice)
1 cwhite sugar
2 tspbaking powder
1 1/2 cflour
How to Make Pineapple Upside Down Cake
- Melt butter in a 10 inch cast iron skillet. Remove from heat and mix in brown sugar. Place 8 slices pineapple on top of butter/brown sugar. Put maraschino cherries in center of pineapple slices.
- Beat the egg yolks until lightly fluffy. Add 1/2 cup reserved pineapple juice, white sugar and vanilla. Mix until sugar is dissolved.
- Sift flour, baking powder and salt. Add to egg yolk mixture. Mix well. Beat egg whites until stiff. Fold into the egg yolk mixture. Pour on top of the mixture in skillet.
- Bake at 350F for 35 minutes or more. Jiggle skillet to make sure center is totally done. Let cool for 15-20 minutes. Turn upside down on plate or platter.