"BETTER THAN GRANDMA'S" OLD-FASHIONED PINEAPPLE UPSIDE DOWN CAKE
A pineapple upside down cake was always the dessert my great-grandmother would present to her special guests. Thankfully, her recipe was written down and passed on to my grandmother, my mom, and now to me. While it can be difficult to improve on many of her recipes, I found that with a few changes, and PHILADELPHIA Cream Cheese this cake was transformed into something even better! This pineapple upside down cake is still cooked in an iron skillet, the old-fashioned way, but now is lighter, moister, and more flavorful than the original. I know Grandma would approve! Enjoy!
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Melt 1 stick of Salted butter (1/2 cup) in heavy 10'' iron skillet.
- Cover melted butter with 1 cup light brown sugar, spreading evenly.
- Place 1 pineapple slice in center on top of sugar, and cut rest of pineapple slices in half. Arrange these in a circle around the center slice like the spokes of a wheel with the rounded edges facing the same way.
- Place 3 candied Maraschino Cherries in center of center pineapple slice.
- In a medium bowl, beat egg yolks, ½ cup of the reserved pineapple juice, and 4 ounces Softened PHILADELPHIA Cream Cheese until smooth.
- In a separate medium bowl, sift together 1 cup flour, 1 cup granulated white sugar, and 1 teaspoon baking powder.
- Fold in approximately ½ of dry sifted mixture into cream cheese mixure and stir. Then fold in other ½ of dry sifted mixture into cream cheese mixture and stir until smooth.
- In small mixing bowl, beat egg whites until stiff peaks form.
- Gently fold stiffly beaten egg whites into cake batter.
- Pour batter gently over pineapple in iron skillet.
- Bake for 35 minutes in a preheated 350 degree oven.
- Let cool and rest for 5 minutes.
- Gently loosen edges of cake with a butter knife, and then remove cake from iron skillet by gently turning upside down onto serving dish.
- Enjoy!
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