Frozen Pineapple Upside-Down Cake

Name: Frozen Pineapple Upside-Down Cake
Yield: 10 servings
Ingredients: 1 20-ounce can pineapple rings in juice, drained, juice reserved; 5 fresh cherries, pitted, or raspberries; 3 large egg yolks, at room temperature (see Kitchen Tip); 6 tablespoons packed light brown sugar; 2 large egg whites, at room temperature; 1/2 cup sugar; 1/2 teaspoon cream of tartar; 1/2 cup heavy cream; 7 ounces angel food cake (see Kitchen Tip); Tip: To get the most volume from beaten eggs, it's best for them to be at room temperature. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes. To make it easier

Frozen Pineapple Upside-Down Cake was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/Frozen-Pineapple-Upside-Down-Cake-recipe-9723.aspx?a=cknwfhne01760aa&s=s2015629625s&_mid=1105551&_rid=1105551.27400.1830397" target="_blank">www.cooking.com.</a>

"Retro, creamy and delicious, this cake is the frozen version of the beloved classic. This takes a bit of extra time to make - but it's worth it. Make Ahead Tip: Tightly wrap and store in the freezer for up to 2 weeks (do not refreeze). | Equipment: 9-inch springform pan..."

INGREDIENTS

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1 20-ounce can pineapple rings in juice, drained, juice reserved

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5 fresh cherries, pitted, or raspberries

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3 large egg yolks, at room temperature (see Kitchen Tip)

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6 tablespoons packed light brown sugar

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2 large egg whites, at room temperature

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1/2 cup sugar

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1/2 teaspoon cream of tartar

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1/2 cup heavy cream

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7 ounces angel food cake (see Kitchen Tip)

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Tip: To get the most volume from beaten eggs, it's best for them to be at room temperature. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes. To make it easier

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