Pineapple upside down cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Egg white, 3 Egg Yolk, 3 large Pineapple Slices in 100% pineapple juice 1 canPineapple Juice, 1 cup (from can)*Whole Wheat Flour, 2 cupsBaking Powder, 2 tsp Kroger brand Marachino Cherries, 1 small jarButter, salted, 3 sticks*Sugar In The Raw, 1 1/2 C Vanilla Extract, 1 tsp Brown Sugar, 1 cup, packed *Nut Topping, peanuts & pecans chopped, 2 TB
Preheat oven to 350 and place a 12" cast iron pan in it to get hot.
Beat egg whites in a small bowl until forms stiff peaks. Set aside. In a medium bowl, combine flour and baking powder. In a larger bowl, cream 2 sticks of butter and raw sugar. When creamed, add egg yolks and vanilla and mix well. Alternatively add flour and pineapple juice untill all combined. Gently fold in egg whites.
Carefully remove the hot pan from the oven; add remaining stick of butter and brown sugar and stir to combine. Allow to carmelize a little, then arrange pineapple slices around the pan, with one in the middle. Place cherries in center of pineapples and in between. Sprinkle the chopped nuts over the surface of the pineapples and cherries. Pour cake batter over the pineapples to fill the pan to within 1/2 inch from the top. Bake for 45 -50 minutes, or until a tester comes out clean. Allow to rest for a couple of minutes on a cooling rack before carefully inverting onto a serving plate. Serve plain or with whipped topping.
Serving Size: makes about 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user SPAZWRITER.
Beat egg whites in a small bowl until forms stiff peaks. Set aside. In a medium bowl, combine flour and baking powder. In a larger bowl, cream 2 sticks of butter and raw sugar. When creamed, add egg yolks and vanilla and mix well. Alternatively add flour and pineapple juice untill all combined. Gently fold in egg whites.
Carefully remove the hot pan from the oven; add remaining stick of butter and brown sugar and stir to combine. Allow to carmelize a little, then arrange pineapple slices around the pan, with one in the middle. Place cherries in center of pineapples and in between. Sprinkle the chopped nuts over the surface of the pineapples and cherries. Pour cake batter over the pineapples to fill the pan to within 1/2 inch from the top. Bake for 45 -50 minutes, or until a tester comes out clean. Allow to rest for a couple of minutes on a cooling rack before carefully inverting onto a serving plate. Serve plain or with whipped topping.
Serving Size: makes about 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user SPAZWRITER.
Nutritional Info Amount Per Serving
- Calories: 386.8
- Total Fat: 19.4 g
- Cholesterol: 84.1 mg
- Sodium: 204.0 mg
- Total Carbs: 57.2 g
- Dietary Fiber: 2.3 g
- Protein: 4.0 g