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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pineapple upside-down cake Recipe

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This recipe for Pineapple upside-down cake is from Southern Culinary History, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup butter
2/3 cup firmly packed brown sugar
20 oz can pineapple slices, undrained
9 maraschino cherries
2 large eggs, separated
3/4 cup sugar
3/4 cup all-purpose flour
1/8 tsp. salt
1/2 tsp. baking powder
Directions:
Directions:
Melt butter in a 9-inch cast-iron skillet. Spread brown sugar evenly over bottom of skillet. Drain pineapple, reserving 1/4 cup juice; set juice aside. Arrange pineapple slices in a single layer over brown sugar mixture and place a cherry in center of each pineapple ring; set skillet aside. Beat egg yolks at medium speed with an electric mixter until thick and lemon-colored; gradually add granulated sugar, beating well. Heat reserved pineapple juice in a small saucepan over low heat. Gradually add juice to the yolk mixture, beating until well blended. Combine all-purpose flour, salt and baking powder; add dry ingredients to the yolk mixture, beating at low speed until blended. Beat egg whites until stiff peaks form; fold egg whites into batter. Spoon batter evenly over pineapple slices. Bake at 325 degrees for 45-50 minutes. Cool cake in skillet 30 minutes; invert cake onto a serving plate.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
This came from Southern Living magazine in 2003. I like it better than any pineapple upside-down cake I've tried.

 

 

 

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