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Measurements

Pineapple Upside Down Cake

Yield: 24 servings

3/4 cup butter
1 1/2 cups brown sugar
20 ounces pineapple rings in juice - sliced in half
1 cup walnuts or pecans - chopped coarse
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
5 eggs - separated
1 1/2 cups sugar
8 tablespoons pineapple juice

Preheat oven to 375 degrees.

Melt butter and brown sugar in a 13 x 9 x 3 baking pan (1/4 sheet). Arrange pineapple slices in any pattern in pan and cover with walnuts. Set aside.

Using an electric mixer beat the yolks with 3/4 cups sugar until light and creamy. Add the pineapple juice and mix slightly. Add the flour, baking powder and salt.
Whip the egg whites with 3/4 cups sugar to a soft peak. Now fold the whipped egg whites into the flour mixture and pour into the pineapple/walnut covered baking pan.

Bake for 40-45 minutes. Cool 5 minutes and invert onto serving plate. Cool completely.

Notes:
Use two 9" pans instead of a 1/4 sheet pan.
Add cherries to pineapple pattern for additional color.


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