You can at least eat some in a Pineapple Upside Down Cake, in honor of today’s holiday. Today is National Pineapple Upside Down Cake day, just to clarify, haha! Don’t want it to get confused with the not so national holiday that today, 4/20 is special for.
Anyways, you’ve just read your way into a baking tutorial, that’s right, I will be talking you through how to make a delicious Pineapple Upside Down Cake!
First You’ll Need:
- 1/2 Cup Brown Sugar, firmly packed
- 1/4 Cup Margarine or Butter, Melted
- 6 Canned Pineapple Slices, Drained
- 6 Maraschino Cherries, without stems
- 2 Eggs, Separated
- 1/2 Cup Sugar
- 3/4 Cup All-Purpose Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/4 Cup Pineapple Juice
- Whipped Cream, optional
Heat oven to 350 Degrees F. In small bowl, combine brown sugar and margarine; blend well. Spread in bottom of 9-inch round cake pan. Arrange pineapple slices and maraschino cherries over brown sugar mixture. Set aside.
In small bowl, beat egg yolks until thick and lemon colored. Gradually add sugar; beat well. Add flour, baking powder, salt and pineapple juice to egg yolk mixture; mix well.
In another bowl, beat egg whites until stiff peaks form.Fold into batter. Pour batter into prepared pan covering pineapple slices and cherries.
Bake at 350 Degrees F. for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 2 minutes; invert onto serving plate. Serve warm with whipped cream.