"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pineapple Upside Down Cake Recipe

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This recipe for Pineapple Upside Down Cake, by , is from The Sharp Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy Vaughn
Added: Thursday, September 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup butter
2/3 cup light brown sugar, firmly packed
1 (20 oz) can pineapple slices, undrained
9 maraschino cherries
2 large eggs, separated
3/4 cup granulated sugar
3/4 cup all-purpose flour
1/8 tsp salt
1/2 tsp baking powder

Directions:
Directions:
Melt butter in a 9-inch cast iron skillet. Spread brown sugar evenly over bottom of skillet. Drain pineapple, reserving 1/4 cup juice; set juice aside. Arrange pineapple slices in a single layer over brown sugar mixture and place a cherry in center of each pineapple ring; set skillet aside. Beat egg yolks at medium speed with an electric mixer until thick and lemon-colored; gradually add granulated sugar, beating well. Heat reserved pineapple juice in a small saucepan over low heat. Gradually add juice to the yolk mixture, beating until well blended. Combine all-purpose flour, salt, and baking powder; add dry ingredients to the yolk mixture, beating at low speed until blended. Beat egg whites until stiff peaks form; fold egg whites into batter, spoon evenly over pineapple. Bake at 325 for 45 minutes, or till browned and firm in middle. Cool cake in skillet 30 minutes. Invert onto plate.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
This is the best!!! My dad (Tim Sharp) always loved his mother's pineapple upside down cake, and he said this is as close to hers as it gets.

 

 

 

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