Pineapple Upside-Down Cake
From lacrenshaw 15 years ago
- 57 minutes to make
- Serves 10
A blast from the past is this delicious 50's cake... recipe calls for a 9" cake pan but I always use our cast iron skillet!
Ingredients
- 3/4 cup light brown sugar shopping list
- 2 sticks unsalted butter shopping list
- 29 ounce can pineapple rings (delicious with fresh sliced fruit!) shopping list
- 2 1/4 cups all-purpose flour shopping list
- 1 tablespoon baking powder shopping list
- 2 teaspoons cinnamon shopping list
- 1 1/2 cups sugar shopping list
- 3 large eggs, separated shopping list
- 3/4 cup milk shopping list
- 1 1/2 teaspoons vanilla extract shopping list
- maraschino cherries, as required, if desired shopping list
How to make it
- Melt 1/2 stick of butter in 9" cake pan OR cast iron skillet in preheating 350 degree F. oven.
- Arrange pineapple slices in pan.
- Place a cherry inside the ring of each slice, if desired.
- Combine flour, powder and cinnamon.
- Beat the rest of the butter with the sugar.
- Beat in egg yolks.
- Beat in flour alternately with milk and vanilla extract.
- Beat egg whites until stiff but not dry and fold into batter.
- Pour batter over fruit in pan or skillet.
- Bake for 55 to 60 minutes.
- Remove from oven.
- Cool for 10 minutes.
- Invert onto serving platter.
People Who Like This Dish 5
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- mom2abc Wichita Falls, TX
- lacrenshaw Horsham, PA
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The Rating
Reviewed by 2 people-
love pineapple upside down cake delicous thanks high5
momo_55grandma
in Mountianview loved it
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A lovely recipe! Thank you so much for sharing it!
annieamie
in Los Angeles loved it
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