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Pinnaple Upside-down Cake Recipe

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This recipe for Pinnaple Upside-down Cake, by , is from Carol Ann's Cookbook #2, 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!



Cup butter
1 Cup bown sugar
1 Can sliced pineapple (rings)
2 Tablespoons chopped walnuts (optional)
1 Cup cake flour
1 Teaspoon baking powder
⅛ Teaspoon salt
3 Eggs
1 Cup sugar
5 Tablespoon pineapple juice

Melt butter in a large baking pan. Spread brown sugar evenly in pan and arrange pinaplle slices on the sugar, fill-in spaces with walnuts. Mix flour, baking powder and salt. Beat egg yokes until light adding sugar gradually. add pinapple and flour. fold in stiffly beaten egg whites. Pour batter over pineapple. Bake in 375 oven 30-35 minutes. (9x9 pan)
Turn upside down cake onto a plate. This can be served with whip cream.

You can use apricots, prunes, peaches or pears instead of pinapple if desired.




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