Classic Pineapple Upside-Down Cake
TOTAL TIME: Prep: 20 min. Bake: 30 min. + standing
YIELD: 9 servings.
A classic recipe like this never goes out of style! It’s delicious with the traditional pineapple, but try it with peaches or a combination of cranberries and orange. —Bernardine Melton, Paola, Kansas
Ingredients
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1/3 cup butter, melted
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2/3 cup packed brown sugar
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1 can (20 ounces) sliced pineapple
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1/2 cup chopped pecans
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3 large eggs, separated, room temperature
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1 cup sugar
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1 teaspoon vanilla extract
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1 cup all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon salt
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9 maraschino cherries
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Whipped topping, optional
Directions
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1.
Preheat oven to 375°. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside.
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2.
In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well.
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3.
In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan.
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4.
Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto a serving plate. Place a cherry in the center of each pineapple slice. If desired, serve with whipped topping.
Nutrition Facts
1 piece: 361 calories, 13g fat (5g saturated fat), 88mg cholesterol, 193mg sodium, 58g carbohydrate (46g sugars, 2g fiber), 4g protein.
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