Pineapple Upside-Down Cake
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Recipe Information
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| Name: |
Pineapple Upside-Down Cake |
| Submitter: |
ladygorb |
| Category: |
Desserts & Baked Goods |
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| Submitted: |
10 Nov 2005 |
| Updated: |
-- |
| Views: |
296 |
| Rating: |
This recipe is unrated. |
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Description:
My mom's recipe and the first thing I ever learned to bake. |
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Recipe Ingredients
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- Topping:
- 1/3 cup butter
- 1/2 cup brown sugar
- pineapple (sliced)
- maraschino cherries
- pecans (halved)
- 1/2 teaspoon vanilla
- Cake Batter :
- 2 eggs
- 2/3 cup sugar
- 6 Tablespoons pineapple juice from fruit
- 1 cup sifted Gold Medal flour or Softasilk
- 1/3 teaspoon baking powder
- 1/4 teaspoon salt
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Recipe Instructions
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First, prepare the pan:
Melt 1/3 cup butter in heavy skillet or baking dish.
Sprinkle 1/2 cup brown sugar evenly over butter.
Arrange drained slices of pineapple over butter-sugar coating, and garnish well with maraschino cherries and pecan halves in the spaces.
Batter:
Beat eggs until thick and lemon-colored (5 minutes)
Gradually beat in sugar; add pineapple juice and vanilla.
Sift together flour, baking powder, and salt and beat into mixture all at once.
Pour batter over fruit and nuts.
Bake at 350 degrees (moderate oven) for 45 minutes or until wooden pick thrust into center of cake comes out clean.
Immediately turn upside-down on serving plate.
Do not remove pan for a few minutes; brown sugar mixture will run down over cake instead of clinging to cake top.
Serve warm, plain, or with whipped cream.
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