Pineapple Upside Down Cake


  • 1/2 cup butter
  • 1 cup firmly packed brown sugar
  • 1 large can sliced pineapple
  • large whole pecans
  • 1 cup sifted cake flour
  • Ad
  • 1 tsp. baking powder
  • 1/8 tsp. salt
  • 3 eggs, separated
  • 1 cup sugar
  • 5 Tbsp. pineapple juice


Melt butter in 9x9 inch pan. Spread brown sugar evenly in pan. Arrange pineapple slices on sugar, filling in spaces with pecans. Sift flour, baking powder, and salt together. Beat egg yolks until light, adding sugar gradually. Add pineapple juice and sifted dry ingredients alternately to egg yolk mixture; mix until blended after each addition. Fold in stiffly beaten egg whites. Pour batter over pineapple in pan. Bake in a 375 oven 30-35 minutes. cool 10 minutes before turning out on serving plate.

By Robin from Washington, IA


Pineapple Upside Down Cake

The last time I made this cake with pineapple rings I decided I was going to use crushed pineapple next time so every bite got some of the topping - and it would be easier to eat. Headed in the kitchen right now to try it. (11/06/2009)

By rbrady


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