Pineapple Upside Down Cake Recipe
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 This recipe for Pineapple Upside Down Cake, by Holly Pollard, is from ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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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
Servings: |
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
Notes: |
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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