Pineapple Upside-down Cake
List of Ingredients
1 1/2 sticks margarine
2 cups light brown sugar, packed
Pineapple & juice (I used the little can with the star and moon shapes)
3 eggs, separated
1 cup sugar
1 teaspoon vanilla
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon saltRecipe
1. Use 9 or 10 inch iron skillet or divide mixtures evenly between 2 round cake pans**. Melt margarine over low heat in skillet. Remove from heat, add brown sugar and stir till sugar is dissolved.
2. Put 8 rings of pineapple or 2 cups crushed pineapple, drained (I used the whole can of the stars and moons, drained) on top of margarine and brown sugar mixture.
3. Separate eggs; in large mixing bowl place the yolks. Beat yolks until a lemony color ; add sugar with 1/2 cup pineapple juice and vanilla, mix with electric mixer till dissolved. In medium (not plastic) mixing bowl place the egg whites and whip till stiff.
4. Sift flour, baking powder and salt, add to juice mixture. Stir together with electric mixer for 2 minutes on medium speed.
5. Fold stiff egg whites slowly, into juice and flour mixture. Pour gently onto the margarine, sugar and pineapple mixture. Bake at 350 degrees for 35 to 45 minutes (or till cake is golden brown and pulls away from the side). Let cool for 10 minutes, put plate over skillet or pan and turn upside down. Serve warm or cooled.
**place a cookie sheet under pans to catch any drippings.
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