Pineapple Upside Down Cake
Moist and fluffy cake that's baked on top of melted butter, brown sugar, pineapple slices and cherries. It's easy to understand why this eye catching dessert has been handed down through the generations.
Servings 15 people
- 1 Stick Unsalted butter
- 1 Cup Brown sugar
- 1 16 ounce can Sliced pineapple
- 1 Cup Cake flour sifted
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 3 Large eggs separated
- 1 Cup Granulated sugar
- 5 Tablespoons Pineapple juice
Preheat oven to 375 degrees F.
Melt butter and spread in a ten inch cake pan. Sprinkle brown sugar evenly over butter. Arrange pineapple slices and cherries to cover pan bottom. Set aside.
In a medium bowl sift cake flour, baking powder and salt together.
In a large bowl beat egg yolks until light. Add sugar gradually. Mix in the pineapple juice.
Gradually add flour mixture a little at a time.
In a separate bowl beat egg whites to form stiff peaks.
Fold egg whites into batter.
Pour over pineapple and cherries.
Bake for 30-35 minutes.
Let cake cool for 30 minutes before turning cake onto a platter.
Serving: 1Slice | Calories: 207kcal | Carbohydrates: 35g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 173mg | Potassium: 73mg | Fiber: 1g | Sugar: 28g | Vitamin A: 235IU | Vitamin C: 0.5mg | Calcium: 32mg | Iron: 0.4mg