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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pineapple Upside Down Cake Recipe

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This recipe for Pineapple Upside Down Cake is from Memories of Nonna Cia, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tbsp. light brown sugar, 1 tbsp. shortening, 7 pineapple slices in own juice (two 8 oz cans), 7 pecan halves, 1 c. unsifted cake flour, 1 1/2 tsp. baking powder, 1/8 tsp. salt, 2 eggs separated, 1/3 c. sugar.
Directions:
Directions:
Preheat oven to 350º. In a 9 in. round cake pan combine brown sugar and shortening with rubber spatula. Add 1 tsp of pineapple juice and spread evenly on bottom of pan. Arrange pineapple slices in pan with a pecan half rounded side down in center of each slice. In a small bowl, combine flour, baking powder and salt. In mixer, beat egg yolks, gradually add sugar until thick and pale yellow. Add remaining pineapple juice. Stir dry ingredients into yolk mixture. Beat egg whites until stiff, fold into flour-yolk mixture. Spread batter evenly over pineapple. Bake 30 min. or until toothpick inserted in center of cake comes out clean. Cool in pan on rack 5 min. Run sharp knife around edge of pan and invert onto serving platter. Good served warm.

 

 

 

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