Pineapple Upside-Down Cake

Posted by: pwhayes 08-24-99 7:11 PM

Pineapple Upside-Down Cake

1/4 C Butter
1 C Brown sugar, firmly packed
3/4 C Chopped pecans
20 oz. Can of pineapple slices, drained, reserving 5 tablespoons juice
3 Eggs, separated
1 C Sugar
1 C All-purpose flour
1 t Baking powder
1/2 t Salt
Maraschino cherries


Preheat oven to 350F.

Melt butter in a 9-inch cast-iron skillet. Add brown sugar and pecans; stir well to thoroughly combine, then turn off. Arrange 8 pineapple slices in a single layer over brown sugar mixture (your 9-inch skillet should accommodate 8 slices without overlapping). Set skillet aside.

Combine flour, baking powder and salt in a bowl; set aside. Beat egg yolks at medium speed until they are thick and lemon colored. Gradually add sugar, continuing to beat. Add flour mixture to yolk mixture, and stir in reserved pineapple juice.

Beat egg whites until stiff peaks form. Fold whites into cake batter. Pour or spoon batter evenly over pineapple slices.

Bake for 40 to 45 minutes. Cool cake in skillet for 30 minutes; then invert it onto a serving plate. Place a maraschino cherry in center of each pineapple ring.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line