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Upside Down Pineapple Cake

New.Wife's picture
Ingredients
For topping
  Butter/Margarine 4 Tablespoon (1/2 Stick)
  Firmly packed light brown sugar 3⁄4 Cup (12 tbs)
  Salt 1⁄8 Teaspoon
  Canned pineapple spears 20 Ounce, drained (1 Can, 1 Pound 4 Ounce)
  Maraschino cherries 12 , quartered
For cake
  Eggs 2 , separated
  Sifted cake flour 2 Cup (32 tbs)
  Baking powder 2 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs) (1 Stick)
  Granulated sugar 1 Cup (16 tbs)
  Grated lemon peel 1⁄2 Teaspoon
  Vanilla 1⁄2 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Finely chopped walnuts 1⁄2 Cup (8 tbs)
Directions

MAKING
1 For topping: In a baking pan, 9x9x2,melt butter or margarine .
2 Stir in brown sugar and salt. Cook, stirring constantly, over low heat, until bubbly.
3 Remove from the heat. Arrange pineapple spears and cherries in rows on the sugar mixture.
4 For cake: In a small bowl, beat the egg whites just until they stand in firm peaks.
5 Sift flour, baking powder, ginger and salt onto wax paper.
6 In a large bowl,cream butter or margarine with sugar until fluffy with a spoon or electric mixer.
7 Beat in egg yolks, lemon peel and vanilla. Blend in the dry ingredients alternately with milk.
8 Fold in walnuts and beaten egg whites. Pour over fruits in the pan.
9 Bake in a moderate oven at 350 degrees farenheit for 1 hour, or until the top springs back when lightly pressed with fingertip.
10 Cool on a wire rack for 5 minutes; cover the pan with the serving plate.
11 Quickly turn upside down, then carefully lift off the baking pan.

SERVING
12 Serve warm or cold, topped with plain or whipped cream or vanilla ice cream.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pineapple
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes
Servings: 
6

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