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Pineapple Upside Down Cake
The Pineapple Upside Down Cake got its name because
the cake is cooked with pineapple on the bottom,
but when it is served, the cake is turned upside
down, so the pineapple is on the top.
Ingredients:
1/4 cup butter
1/2 cup brown sugar, firmly packed
1 can sliced pineapple (1 pound, 4 ounce)
Maraschino cherries (one for each pineapple ring)
3 eggs
1 cup granulated sugar
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
Instructions:
TOPPING: Melt the butter in a 10 inch skillet.
Add the brown sugar and cook over low
heat, stirring constantly, for about 10 minutes,
or until the surface is covered with bubbles.
Drain the pineapple, saving the syrup. Lay out
the drained pineapple on the brown sugar, and
place a Maraschino cherry inside each pineapple ring.
Set aside to cool.
CAKE: Beat the eggs and sugar together until they
are light and fluffy. Add 1/4 cup of the
reserved pineapple syrup. Sift the flour with the
baking powder and salt, and fold flour mixture
into the egg mixture. When the brown sugar topping
has cooled, and right before you are ready to bake
the cake, pour the cake batter into the skillet,
covering the brown sugar and pineapple slices.
Bake in a preheated 350 degree oven for about 45
minutes. While the cake is still warm, loosen
the edges with a spatula and turn the cake over
onto a plate, so the brown sugar and pineapple
slices are facing up.
IMPORTANT NOTE: Do not pour the batter
over the sugar and let the mixture sit a while
before you bake it. If you do that, the cake will
end up being soggy on top.
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See also:
More Hawaiian Cake Recipes
Hawaiian Dessert Recipes
Alphabetical Index to All Recipes
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Related Links
Hawaiian Food Recipes
Islands of Hawaii
Hawaii for Visitors
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