Pineapple Upside Down Cake Recipe
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This recipe for Pineapple Upside Down Cake, by Holly Pollard, is from ,
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Contributor: |
Contributor: Holly Pollard Added: Monday, March 5, 2007
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Category: |
Category: |
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Ingredients: |
Ingredients: Topping: 1 stick of butter 1 c. of brown sugar (or 1/2 c. white and 1/2 c. brown ) 8 slices of pineapple (large can) I use pineapple in natural juices but my mother always used the regular (sweetened) juice. cherries, drained pecan halves
Batter- 3 eggs room temperature 1 c. sugar 1 c. all purpose flour 1 tsp. baking powder 1/4 tsp. salt 1/4 c. of pineapple juice
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Directions: |
Directions:Beat eggs until thick and lemon colored, gradually beat in sugar. Add flour sifted with baking powder and salt. Add juice. Beat thoroughly - pour over fruit.
Bake at 325 degrees 45 - 50 minutes. Cool 10 minutes and then turn upside down onto plate.
Topping: Melt butter in 10 inch cast aluminum skillet. Remove from burner and stir in sugar until dissolved. Arrange pineapple (as many slices as will fit in a circle) with one in the center. Place a cherry in center of each pineapple slice and nuts in between pineapple slices.
Batter: In a separate bowl - beat eggs until thick and lemon colored, gradually beat in sugar. Add flour sifted with baking powder and salt. Add pineapple juice. Beat thoroughly - pour over fruit. |
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Number Of
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Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:Bake at 325º degrees 45 - 50 minutes. Cool 10 minutes and then turn upside down onto plate |
Personal
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Personal
Notes: Be sure to turn cake over after 10 minutes of cooling so topping has a chance to absorb into the cake and will be moist. It gets better! You can make the day before.
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