Pineapple Upside-Down Cake
From the kitchen of Jessica
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
||Tags:||Contains nuts, Good for parties/potlucks, Kid friendly|
1/4 cup butter
1 cup firmly packed brown sugar
1/4 cup chopped pecans, optional
1 can (20 ounce) pineapple slices, drained, save 5 tablespoons of pineapple juice
3 eggs, separated
1 cup sugar
1 cup all-purposed flour
1 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 350 degrees F.
Melt the butter in a 9-inch cast iron skillet, in oven (watch closely, don't let it brown).
Add the brown sugar and pecans; stir well to thoroughly combine.
Arrange 8 pineapple slices in a single layer over the brown sugar mixture (your 9-inch skillet should accommodate 8 slices without overlapping). Set the skillet aside.
Combine the flour, baking powder and salt in a bowl; set aside.
Beat the egg yolks at medium speed until they are thick and lemon colored. Gradually add the sugar, continuing to beat. Add the flour mixture to the yolk mixture, and stir in the reserved pineapple juice.
Beat the egg whites until stiff peaks form. Fold the whites into the cake batter. Pour or spoon the batter evenly over the pineapple slices.
Bake for 40 to 45 minutes.
Cool the cake in the skillet for 30 minutes; then invert it onto a serving plate. Place a maraschino cherry in the center of each pineapple ring.