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    Upside Down- Dea's Pineapple Cake

    Source of Recipe

    Maggie Dea Viken

    List of Ingredients

    • Pam cooking spray
    • 1 T. unsalted butter
    • 1 T. corn syrup
    • 1/2 C. brown sugar, packed
    • 1 can pineapple rings, drained
    • Maraschino Cherries, drained
    • 2 T. chopped pecans
    • 1/2 C. pecans
    • 2/3 C. unbleached flour
    • 1 tsp. baking powder
    • 1/4 tsp. sea salt
    • 1/4 tsp. nutmeg
    • 2 jumbo egg whites
    • 2/3 C. brown sugar, packed
    • 2 jumbo eggs
    • 2 tsp. pure vanilla


    1. Heat butter and corn syrup over medium heat, stirring constantly until butter melts. Remove from heat and add 1/2 cup packed brown sugar. Spray your cake pan and pour this mixture into your sprayed cake pan. Arrange drained pineapple rings on top of sugar mixture so that edges are touching. Place a Maraschino Cherry inside the hole of each pineapple ring. Sprinkle chopped pecans and set aside.

    2. Bake remaining 1/2 cup of pecans at 375 degrees F. for 5 minutes. Place cooled nuts into food processor with flour, baking powder, salt and nutmeg; process until you have a coarse mixture. Set aside.

    3. In a large bowl, beat egg whites until soft peaks form. Gradually add half of the brown sugar and beat for about 5 minutes.

    4. In another bowl, beat eggs, vanilla and remaining brown sugar for about 5 minutes.

    5. Using a wire whisk fold the egg white mixture, egg/vanilla mixture and nut/flour mixture a half at a time alternating mixtures until you have all combined. Gently spread over pineapples in the cake pan.

    6. Bake cake for 30 to 35 minutes, in an oven that has been preheated to 375 degrees F. Cake is done when a toothpick inserted into the middle comes out clean and cake springs back when touched. Cool cake for about 15 minutes. Loosen edges with a knife and invert onto a plate.




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