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Pineapple Upside Down Cake Recipe

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This recipe for Pineapple Upside Down Cake is from Dungans of the Northern Neck Family Cookbook, 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:  
¼ cup butter
1 cup firmly packed brown sugar
½ cup chopped pecans
1 15 ounce can pineapple slices
3 eggs, separated
1 cup flour
1 cup sugar
1 tsp baking powder
½ tsp salt
6 to eight maraschino cherries
Directions:
Directions:
Melt butter in a 9" pan or dish Add brown sugar and pecans, stir. Drain pineapple, reserving 1/4 cup plus 1 tablespoon juice, set aside. Arrange pineapple slices over brown sugar mixture. Set aside. Beat egg yolks until thick, gradually add sugar, beating well. Combine flour, baking powder and salt. Add dry mixture to yolk mixture. Stir in reserved pineapple juice. Beat egg whites until stiff peaks form, fold egg whites into batter. Spoon evenly over pineapple slices. Bake at 350 for 40 to 45 minutes. Cool cake for 30 minutes, invert on plate and place cherries in center of pineapple rings.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Don't know who in the family gave me this recipe but most had this in their stack of hand written recipes.

 

 

 

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