This is a great recipe for Pineapple Upside Down Cake. The cake is so moist and the caramelized topping puts it over the top.
Melt butter in a large 10” cast iron skillet over low heat. Sprinkle brown sugar in skillet and remove from heat.
Drain pineapple, reserving 1/4 cup juice. Set juice aside. Reserve 6 whole pineapple slices, slicing the rest in half. Place whole pineapple slices on top and arrange sliced pineapple slices around the side, cut side up. Place a cherry half in the middle of all slices.
Beat 3 egg yolks at high speed with an electric mixer until thick and pale; gradually add the sugar, beating well. Combine flour, baking powder, cinnamon, and salt; stir well. Add to egg mixture alternately with reserved 1/4 cup pineapple juice. Stir in vanilla.
Beat the 2 egg whites and cream of tartar at high speed until stiff peaks form; fold beaten egg whites into batter.
Spoon batter evenly over pineapple in the skillet. Bake at 350ºF for 40-45 minutes or until cake is set. Immediately invert cake onto a serving plate. Scrape any remaining glaze from the skillet onto the cake.
Cut into wedges to serve.
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This was pretty good and I really liked the flavor of the cake. The topping was a little much. If I were to make this again, I would cut the butter and brown sugar back to half of what is called for. The top was a little soggy and slightly greasy, but I think it was just too much butter. It had an excellent flavor though and was very pretty.
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by Beth Pierce in
Desserts
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Serves: 16 Level: Easy
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