"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pineapple Upside Down Cake Recipe

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

Pamela Brown


1/2c. butter
1c. firm packed brown sugar
1 #2 can sliced pineapple
jar red cherries to put in and around pineapple
1c. sifted cake flour
1t. baking powder
1/8t. salt
3 eggs separated and egg whites beaten stiff
1c. sugar
5T. pineapple juice
Whipped cream

Melt butter in 9x9x2 pan (Mama always used a big iron skillet)
Spread brown sugar in pan.
Arrange pineapple slice on sugar, filling in spaces with cherries
Sift flour, baking powder, and salt together.
Beat egg yolks until light, adding sugar gradually.
Add pineapple juice and sifted dry ingredients alternately to egg yolk mixture; mix until blended after each addition.
Fold in stiffly beaten egg whites. Pour batter over pineapples in pan.
Bake i n a 375 oven 30-35 mins.
Let cool 10 mins.,turn out on serving platter.
Serve with whipped cream

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
You can also add pecans in and around pineapple.




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