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Old Fashioned Pineapple Upside-Down Cake Recipe

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This recipe for Old Fashioned Pineapple Upside-Down Cake is from Our Family Favorites, 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:  
4 Eggs
½ C Butter
1 C Packed Light Brown Sugar
1 Can (20 oz) sliced Pineapple
10 Maraschino Cherries, halved
1 C Sifted cake flour
1 tsp Baking soda
¼ tsp Salt
1 C White sugar
1 T Butter, melted
1 tsp Almond extract
Directions:
Directions:
Preheat oven to 325º.

In a 10 inch round heavy skillet with a heat resistant handle, melt ½ C butter over low heat. (If you do not have a 10 inch skillet with a heat resistant handle, you can use a baking dish and just melt the butter in a bowl in the microwave and pour into the baking dish). Make sure the melted butter is distributed evenly over the pan and sprinkle the brown sugar evenly over the butter in the skillet.

Arrange pineapple slices to cover the bottom of the skillet. Distribute cherries around the pineapple and set aside.

Sift together flour, baking powder and salt.

Separate the eggs into two bowls. In a large bowl, beat egg whites until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow.

With a rubber spatula, using an over-under motion, gently fold egg yolks and flour mixture into egg white mixture until blended. Fold in 1 T of melted butter and the almond extract.

Spread batter evenly over the pineapple in the skillet.

Bake for 30 to 35 minutes, or until the surface springs back when gently pressed with fingertip. Loosen the edges of the cake with a table knife. Cool the cake for 5 minutes before inverting onto serving plate.
Number Of Servings:
Number Of Servings:
12

 

 

 

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