PINEAPPLE UPSIDE-DOWN CAKE VI

Pineapple Upside-Down Cake VI image

This recipe was given to me by one of my best friends. Cooked apples, peach, apricot, pear or papaya slices could be used instead of pineapples, or a mixture of two fruits like pineapple and papaya.

Provided by Ladan M Miller

Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes

Yield 24

Number Of Ingredients 13

Ingredients

1 cup white sugar
1 tablespoon butter
1 (20 ounce) can pineapple rings
⅓ cup reserved pineapple juice
½ cup butter
2 cups white sugar
8 egg yolks
8 egg whites
¼ teaspoon cream of tartar
3 cups cake flour
3 teaspoons baking powder
¼ teaspoon salt
¼ cup evaporated milk

Steps:

Preheat oven to 350 degrees F (175 degrees C). Melt sugar In a small saucepan on the stovetop, then add butter. Pour this syrup into a 9x13 inch pan, followed by the pineapple juice. Arrange the pineapple rings on the syrup and set aside. Sift together flour, baking powder and salt. Set aside.
In a large bowl, cream butter and 1 cup of sugar until light and fluffy. Add egg yolks gradually, beating well. On low speed, add the sifted flour mixture alternately with the milk.
In a separate large bowl, whip egg whites and cream of tartar until soft peaks form. Gradually add 1 cup of sugar and beat until stiff, but not dry. Fold egg whites into batter until no streaks remain.
Pour batter over pineapple in the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into cake comes out clean. Invert immediately onto serving dish.

Nutrition Facts : Calories 246.3 calories, Carbohydrate 44.7 g, Cholesterol 80.5 mg, Fat 6.1 g, Fiber 0.5 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 142.2 mg, Sugar 29.9 g