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Fresh Pineapple Upside Down Cake Recipe

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This recipe for Fresh Pineapple Upside Down Cake is from The Abraham/VerColen Family and Friends 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:  
¾ c. butter
¾ c. packed dark brown sugar
¾ c. unsweetened pineapple juice
1 ½ c. flour
2 t. baking powder
½ t. salt
½ c. white sugar
3 eggs
½ t. vanilla extract
1 fresh pineapple; cut into rings
Directions:
Directions:
1. Preheat oven to 400º.
2. Melt butter. Brush a little bit on the inside of a 9-inch cake pan.
3. Mix 5 tablespoons of butter with dark brown sugar and a ¼ cup of pineapple juice. Place this mix in bottom of pan. Arrange pineapple rings over this in a pretty pattern. Set aside.
4. Stir together the flour, salt, white sugar and baking powder.
5. Separate the eggs. Beat the whites until stiff but not dry.
6. Beat 2 of the yolks until lemony yellow. Stir in remaining juice, vanilla and remaining butter. Add this mix to flour mixture. Gently fold into egg whites. Pour batter over rings and brown sugar mix.
7. Bake at 400º for 30 minutes. Let cool 10 minutes and then flip upside down on a plate.
Number Of Servings:
Number Of Servings:
6

 

 

 

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