Pineapple upside-down cake

Pineapple upside-down cake

Ingredients/Components

• sugar - 2 c
• salt - 1 tsp
• flour - 2 c
• brown sugar - 2 c
• butter - 1 c
• egg yolks - 6 item
• baking powder - 2 tsp
• jar maraschino cherries - 1 item
• egg whites, beaten until stiff - 6 item
• can pineapple, sliced in heavy syrup, drained - 1 item
• walnut or pecan halves optional - 1 item

How to make pineapple upside-down cake:

Melt butter in 9 x 13 x 2-inch pan. Mix in brown sugar and spread evenly. Decorate with pineapple slices, cherries and nuts. In a separate bowl combine dry ingredients. Mix together egg yolks with reserved pineapple syrup and add to dry mixture. Beat until smooth. Fold in egg whites. Pour carefully over pineapple and cherries. Bake at 350° for 1 hour or until top springs back when touched lightly with finger. Tent with foil if browning too quickly.

Recipe categories: Desserts, Cakes, Pineapple.