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    Pineapple Upsidedown Cake


    Source of Recipe


    by catmama635/EDC, from Chicago Tribune, August 8, 2001

    Recipe Introduction


    This recipe is from Diane Philyaw of Round Lake Beach IL, and she won the Blue ribbon in the Lake County Fair in 2000 for this cake.

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9095.1

    List of Ingredients




    2 sticks butter or margerine
    2 cups brown sugar
    1 can (20 oz.) sliced pineapple, packed in unsweetened juice, slices halved, juice reserved
    18 marachino cherries
    6 eggs, separated
    2 cups granulated sugar
    2 cups cake flour or 1 3/4 cups regular flour
    2 tsp. baking powder

    Recipe



    Melt butter in 13 x 9 inch pan over medium heat. Remove from heat. Sprinkle brown sugar evenly over butter, pressing down to moisten sugar. Place 3 pineapple halves in single row in sugar; repeat to make 6 rows. Place one marachino cherry in center hole of each pineapple slice. Set aside.

    Heat oven to 350 degrees. Beat egg whites in bowl of electric mixer until stiff peaks form; set aside. Beat egg yolks and sugar in another bowl of electric mixer. Beat in 1/2 cup of the reserved pineapple juice. Add flour and baking powder; mix until combined. Fold in egg whites. Pour over brown sugar and pineapple mixture.

    Bake until golden brown and toothpick inserted into center comes out clean, about 1 hour. Run spatula around sides of pan; immediately invert onto serving platter or rectangular piece of cardboard lined with aluminum foil. Leave pan on cake 5 minutes to set top. Remove pan.

    18 servings

 

 

 

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