OLD-FASHIONED PINEAPPLE UPSIDED-DOWN CAKE

OLD-FASHIONED PINEAPPLE UPSIDED-DOWN CAKE
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 380.1
  • Total Fat: 19.8 g
  • Cholesterol: 105.1 mg
  • Sodium: 276.6 mg
  • Total Carbs: 50.4 g
  • Dietary Fiber: 1.0 g
  • Protein: 3.3 g

View full nutritional breakdown of OLD-FASHIONED PINEAPPLE UPSIDED-DOWN CAKE calories by ingredient
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Introduction

This recipe use sour cream I have tried with low fat sour cream and every one could not tell the differene. I use my cast iron skillet for this.

note I do not use the cherries, {1} i do not like them and {2} they have red dye in them
This recipe use sour cream I have tried with low fat sour cream and every one could not tell the differene. I use my cast iron skillet for this.

note I do not use the cherries, {1} i do not like them and {2} they have red dye in them

Number of Servings: 8

Ingredients

    2/3 cup butter, divided
    2/3 cup firmly packed brown sugar
    1 (1pound-4-ounce) can pineaple slices
    2 tablespoons of pineapple juice
    9 marashchino cherries
    1 1/2 cups sifted cake flour
    1 3/4 teaspoons baking power
    3/4 teaspoons salt
    2 eggs separated
    3/4 cup granulated sugar divided
    1 teaspoon grated lemon ring
    1 teaspoon lemon juice
    1 teaspoon vanilla extract
    1/2 cup sour cream

Directions

Melt 1/3 cup butter in a 10-inch ovenproof skillet. Stir in brown sugar until well-blended. Drain pineapple, reserving 2 tablespoons liquid. arrange pineapple slices, close together in butter mixture; there will be a couple of pineapple slices left over. Center a cherry in each pinapple hole
In a mixing bowl, sift together cake flour. baking power and salt.

In a mediu-size bowl. beat egg whites until foamy. Beat in 1/4 cup sugar, a tablespoon at a time until meringue stands in soft peaks.

Beat remaning 1/3 cup butter with remaining 1/2 cup sugar until fluffy. Beat in egg yolks. lemon rind, lemon juice and vanilla. Bleand flour mixture into butter sugar mixture alternately with sour cream and reserved 2 tablespoons pineapple juice. Fold in meringue until no streaks of white remain. Pour over pineapples in skillte.

Bake in a preheated 350-degree oven for 30-35 minutes, or until center of cake springs back when lightly touched.

Cool cake in skillet on a wire rack for 10 minutes, then invert over a serving plate. Let skillet remain over cake for 1 minute for syrup to drain

make 8 servings



Number of Servings: 8

Recipe submitted by SparkPeople user IAMLOVINGIT.

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