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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 #1 Recipe

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This recipe for Pineapple Upside Down Cake #1 is from Two Best Friends' Family Favorites and More, 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:  
1/2 cup butter
1 cup packed brown sugar
1 can (20 oz.) sliced pineapple
1/2 cup chopped pecans
3 large eggs, separated
1 cup sugar
1 tsp. vanilla
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
Directions:
Directions:
Melt butter in a 9 or 10 inch cast iron skillet. Add brown sugar; mix well until sugar is melted. Drain pineapple, reserving 1/3 cup juice. Arrange about 8 pineapple slices in a single layer over sugar. Sprinkle pecans over pineapple. Set aside. Beat egg yolks until thick and lemon colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine dry ingredients and gradually add to batter; mix well. In separate bowl, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon batter into skillet. Bake at 375ºF for 30 to 35 minutes or until a toothpick inserted near center comes out clean (cover pan loosely with foil if cake browns too quickly). Let stand in skillet for 10 minutes. Then invert onto a serving plate. Serve warm or cold with whipped cream.

 

 

 

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