Pineapple Upside Down Cake
It’s a cake that needs no introduction. Pineapple slices and maraschino make this mid-century classic cake extra sweet. Give our version a try! It’s a light cake, made even better with beaten egg whites that are folded into the batter. This is a cake that will make a sweet impression – serve it for a birthday or any summertime celebration.
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Ingredients
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- 1/3 cup Hiland Unsalted Butter, melted
- 2/3 cup packed brown sugar
- 1 medium pineapple, peeled, cored and sliced into rounds
- 3 Large Equally Yolked Eggs, separated, room temperature
- 1 cup granulated sugar
- 1 teaspoon Griffin’s Vanilla
- 1/3 cup pineapple juice
- 1 cup Shawnee Mills All-Purpose Flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 9 maraschino cherries
- Preheat oven to 375 degrees. In an ungreased 9-inch square baking pan, combine butter and brown sugar. Arrange pineapple slices in a single layer over sugar. Set aside.
- In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt. Add flour mixture to batter, beating well.
- In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan.
- Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice.
Find it online: https://www.miocoalition.com/recipes/pineapple-upside-down-cake/