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Pineapple Upside Down Cake

Mother Jane's Prescription for Hunger
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Servings 0

Ingredients
  

  • 1 16 oz can sliced pineapple
  • 2 TBL pineapple juice
  • 2 TBL butter
  • 1 cup brown sugar
  • 1 small jar maraschino cherries
  • 2 egg yolks (set whites aside for later)
  • 3/4 cup sugar
  • 4 TBL pineapple juice
  • 1 cup flour
  • 2 tsp baking powder
  • 2 egg whites, beaten to stiff peaks

Instructions
 

  • Preheat oven to 350 degrees F.
  • Drain juice from pineapple and set aside.
  • In a 10 inch oven proof skillet or baking pan add butter and brown sugar. Slowly simmer on top of stove for 2-3 minutes until melted and bubbly.
  • Turn off stove top and add pineapple slices to cover bottom of pan. Place one cherry in the center of each pineapple slice. Set the pan aside.
  • Beat 2 egg yolks
  • Add 3/4 cup sugar, 4 TBL reserved pineapple juice, 1 cup of flour, and 2 tsp of baking powder. Blend with a hand mixer just until creamy. Don't overmix.
  • Beat egg whites in a clean bowl until stiff peaks form. Then with a spatula and by hand, gently fold in the egg whites just until the last bit of white has been added.
  • Pour into pan and bake at 350 F for 25-30 minutes.
  • While still hot invert on cake plate. Best served when warm with a little bit of whipped cream.
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