PINEAPPLE UPSIDE-DOWN CAKE
Wow! I've never made pineapple upside-down cake before today, and it's refreshingly simple and beautiful! Who knew you could have something this delicious so quickly. Recipe courtesy of Pillsbury Christmas 2009.
Provided by AmyZoe
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350.
- In small bowl, combine brown sugar and butter and blend well.
- Spread in bottom of ungreased 9 inch round cake pan.
- Arrange pineapple slices and maraschino cherries over brown sugar mixture. Set aside.
- In small bowl, beat egg yolks until thick and lemon-colored.
- Gradually add sugar and beat well.
- Add flour, baking powder, salt, and pineapple juice and mix well.
- In another small bowl, beat egg whites and lemon-colored.
- Gradually add sugar and beat well.
- Add flour, baking powder, salt, and pineapple juice and mix well.
- In another small bowl, beat egg whites until stiff peaks form.
- Fold into batter.
- Pour batter evenly over pineapple slices and cherries.
- Bake at 350 for 30 to 35 minutes or until toothpick inserted in center comes out clean.
- Cool upright in pan 2 minutes.
- Invert cake onto serving plate.
- Serve warm with whipped cream.
- *If high altitude (3500 to 6500 feet): Increse flour to 3/4 cup plus 3 tablespoons. Bake at 375 for 30 to 35 minutes.
Nutrition Facts : Calories 379.7, Fat 9.6, SaturatedFat 5.4, Cholesterol 82.3, Sodium 226, Carbohydrate 72, Fiber 2.9, Sugar 53.9, Protein 4.8
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