"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

PINEAPPLE UPSIDE DOWN CAKE Recipe

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This recipe for PINEAPPLE UPSIDE DOWN CAKE, by , is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Miller
Added: Monday, June 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. butter
2/3 c. brown sugar
20 oz. can pineapple slices, save juice
9 maraschino cherries
2 lge eggs, seperated
3/4 c. sugar
3/4 c. flour
1/8 t. salt
1/2 t. baking powder

Directions:
Directions:
Melt butter in a 9" cast-iron skillet. Spread brown sugar evenly in bottom. Drain pineapple, reserving 1/4 c. juice, set aside. Arrange pineapple slices over brown sugar and place cherry in ring.
Beat egg yolks at med. speed until thick and lemon-colored; gradually beat in sugar until well mixed.
Heat reserved juice in small saucepan over low heat
and gradually add juice to yolk mixture until well blended.
Combine flour, salt, and baking powder and add to yolk mixture at low speed. Beat egg whites until stiff and fold into batter.
Spoon over pineapple slices and bake at 325 degrees for 45-50 min.
Cool cake in skillet 30 min., invert onto serving plate.

Number Of Servings:
Number Of Servings:
8-10 servings
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Serve with whipped cream or Kool Whip!

 

 

 

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