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.
Use two 9"
pans instead of a 1/4 sheet pan.
Add cherries to pineapple pattern for additional color.
Print recipe, search
recipes, browse recipes, or see today's
Send mail to PastryWiz
with comments about this web site.
Recipe Disclaimer - Measurements Help
- Sugar Substitution Chart