Pineapple Upside-Down Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 350.
  • In small bowl, combine brown sugar and butter and blend well.
  • Spread in bottom of ungreased 9 inch round cake pan.
  • Arrange pineapple slices and maraschino cherries over brown sugar mixture. Set aside.
  • In small bowl, beat egg yolks until thick and lemon-colored.
  • Gradually add sugar and beat well.
  • Add flour, baking powder, salt, and pineapple juice and mix well.
  • In another small bowl, beat egg whites and lemon-colored.
  • Gradually add sugar and beat well.
  • Add flour, baking powder, salt, and pineapple juice and mix well.
  • In another small bowl, beat egg whites until stiff peaks form.
  • Fold into batter.
  • Pour batter evenly over pineapple slices and cherries.
  • Bake at 350 for 30 to 35 minutes or until toothpick inserted in center comes out clean.
  • Cool upright in pan 2 minutes.
  • Invert cake onto serving plate.
  • Serve warm with whipped cream.
  • *If high altitude (3500 to 6500 feet): Increse flour to 3/4 cup plus 3 tablespoons. Bake at 375 for 30 to 35 minutes.
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