Pineapple Upside-Down Cake

1/2 cup butter
1 cup firmly packed light brown sugar
1 15 1/2 ounce can pineapple slices, undrained
Maraschino cherries
3 eggs, separated
1 cup granulated sugar
1 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
Oven:  375º

Melt butter in 10-inch baking pan; sprinkle evenly with brown sugar.  Drain pineapple, reserving 1/3-cup juice.  Arrange pineapple slices in single layer over brown sugar.  Place 1 cherry in center of each pineapple slice.

In large bowl, beat egg yolks until thick and lemony; gradually add granulated sugar, beating well.  Combine flour, baking powder and salt, adding to egg mixture.  Stir in saved pineapple juice.  Beat egg whites until stiff peaks form; fold into flour mixture and spoon all evenly over pineapple slices.  Bake for 30 minutes or until toothpick inserted in center comes out clean.  Cool 5 minutes then invert onto serving dish.

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