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Southern Style Pineapple Upside Down Cake

 

Ingredients
  • 1 cup butter, softened 1 1/2 cups dark brown sugar, firmly packed 2 cans (8 oz. each) sliced pineapple, drained 20 maraschino cherries 6 large eggs, separated 2 cups sugar 2 cups all-purpose flour 1/2 tsp. salt 1/2 cup (plus 2 Tbsp.) cold water
  • 2 tsp. vanilla

 

Preparation Preheat oven to 350°F. Cream the butter until it is light and fluffy. Slowly add the brown sugar to the creamed butter; beat the mixture until it is light and fluffy. Spread the butter-sugar cream evenly over the bottom of the cast iron skillet. Arrange the pineapple slices and cherries on top of the cream in the bottom of a 12-inch cast iron skillet. Beat the egg yolks until they are smooth, thick and light yellow in color. Gradually add the sugar to the egg yolks; beat mixture again until it is smooth. Sift the flour and salt together. Alternately add the flour-salt mixture and water to the egg yolk-sugar cream; stir well after each addition. Mix vanilla into the batter. Beat the egg whites until stiff peaks form. Fold the egg whites into the cake batter. Spoon the cake batter evenly over the ingredients in the skillet. Bake for 50 to 60 minutes, or until done. Remove from the oven. Cool for 30 minutes in the skillet, then invert onto a serving plate. Provided by Midstate Mills, Inc.

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