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Recipes - Pineapple Upside Down Cake

Recipe Name

Pineapple Upside Down Cake

Submitted by

spunkysally

Recipe Description

70 year old recipe from Foodblogga.com Very Good

Quantity	1	Quantity Unit	9 inch round cake pan	Servings
Prep Time (minutes)	20	Cook Time (minutes)	40	Ready In (minutes)	60

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Ingredients
Amt.	Measure	Ingredient



1/2	cup	butter
1	cup, packed	brown sugar
6	slices or ring (3" dia) with liquid	pineapple, canned 20 oz
1	cup, halves	pecans for topping
1	cup	all-purpose flour, sifted
1	teaspoon	baking powder
1/8	teaspoon	salt
3	large	eggs, separated
1	cup	granulated sugar
5	tablespoons	Pineapple juice
1	teaspoon	vanilla extract/pure

Steps

Sequence	Step

1	Position a rack in the center of the oven, and preheat to 350 degrees F. Add butter to a 9-inch-round baking pan, and place inside of a warm oven until melted, about 5 minutes. Remove from oven, and sprinkle brown sugar evenly over the butter. Add 6 pineapple slices and place a cherry inside of each one. Fill in the nooks and crannies with whole pecans. In a medium bowl, combine sifted flour, baking powder and salt, and stir. Using a hand mixer, in a metal or glass bowl, beat egg whites at high speed until fluffy. Set aside. In a separate bowl beat egg yolks with sugar at medium speed until creamy. Add pineapple juice, and vanilla extract, and beat well. Add the flour mixture to the creamed mixture, and beat until well combined. Fold in the egg whites with a rubber spatula. Pour cake mixture evenly over the fruit, and smooth with the spatula. Bake for 40 minutes, or until cake is golden and a toothpick inserted into the center comes out clean. Place on a wire rack to cool for 10 minutes. Run a blunt knife around the edges of the pan to loosen the cake. Invert carefully onto a plate. Serve warm or at room temperature. *Note: Sifting the flour creates a lighter cake.

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