Pineapple Upside Down Cake Recipe

This Pineapple Upside Down Cake recipe is a family favorite. It brings back nostalgic memories of fancy desserts.

In the 1950's when kitchen appliances made baking easier, the presentation of food became more of a focus. Placing fruit on a cake in perfect symmetry made dessert look as great as it tasted. With a revival of nostalgic baking, Pineapple Upside Down Cake is a wonderful recipe to create new memories with.

Pineapple Upside Down Cake

Ingredients:

2 cups packed light brown sugar
1 1/2 sticks butter
1 can sliced pineapple, undrained
maraschino cherries
3 eggs
1 teaspoon vanilla
1 cup white sugar
2 teaspoons baking powder
1 1/2 cups flour
1/4 teaspoon salt

Directions:

1. Using a 10 inch round skillet, melt the butter over low heat. Remove from heat and mix in the brown sugar.

2. Combine 8 slices of pineapple with the butter and brown sugar mixture. Place a maraschino cherry in the middle of each pineapple slice.

3. In a large bowl, separate the eggs. Beat the egg yolks until lightly fluffy.

4. Add 1/2 cup pineapple juice, white sugar and vanilla. Mix until sugar is dissolved.

5. Sift baking powder, flour, and salt. Combine well. Beat egg whites until stiff then fold into the egg yolk mixture.

6. Add this mixture to the butter, pineapple, and sugar mixture.

7. Bake at 350F for 35 minutes. Let cool for 10 minutes, then turn upside down onto a plate.