Well-Seasoned Cookbook

flavorful recipes perfected over time

Pineapple Upside-Down Cake

Ingredients:

1/2 cup firmly packed brown sugar 1/4 cup margarine or butter, melted 6 canned pineapple slices, drained

5 maraschino cherries

2 eggs, separated 1/2 cup sugar

3/4 cup flour

1/2 tsp. baking powder

1/4 tsp. salt

1/4 cup pineapple juice

Whipped Cream

Directions:

Heat oven to 350. In small bowl, combine brown sugar and margarine; blend well. Spread in bottom of 9-inch round cake pan. Arrange pineapple slices and maraschino cherries over brown sugar mixture. Set aside.

In small bowl, beat egg yolks until thick and lemon colored. Gradually add sugar; beat well. Add flour, baking powder, salt and pineapple juice to egg yolk mixture; mix well.

In another small bowl, beat egg whites until stiff peaks form; fold into batter. Pour batter into prepared pan, covering pineapple slices and cherries.

Bake at 350 for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 2 minutes; invert onto serving plate. Serve warm with whipped cream. Makes 6 servings.