Fresh Pineapple Upside Down Cake

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  • 3⁄4 cup butter, melted
  • 3⁄4 cup dark brown sugar, packed
  • 3⁄4 cup unsweetened pineapple juice, divided
  • 1 fresh pineapple, peeled, cored, and cut into rings
  • 7 maraschino cherries
  • 1 1⁄2 cup all-purpose flour
  • 2 tsp baking powder
  • 1⁄2 tsp salt
  • 1⁄2 cup white sugar
  • 3 egg, separated
  • 1⁄2 tsp vanilla extract

  1. Prep 20 min Cook 30 min Ready 50 min
  2. Preheat oven to 400 degrees F (205 degrees C). Brush the inside of a 9 inch round cake pan with a little melted butter.
  3. Mix together 5 tablespoons melted butter, dark brown sugar, and 1/4 cup pineapple juice. Pour mixture into the bottom of the prepared pan. Arrange pineapple rings on the brown sugar mixture in a decorative pattern and place a maraschino cherry in the center of each ring. Set aside.
  4. Stir together flour, salt, white sugar, and baking powder in a large bowl. Beat egg whites until stiff, but not dry. In a separate bowl, beat 2 egg yolks until lemony yellow. Stir in remaining 1/2 cup pineapple juice, vanilla extract, and remaining melted butter. Add this mixture to the dry ingredients. Gently fold in egg whites. Pour batter over the top of the brown sugar and pineapple rings.
  5. Bake for about 30 minutes or until the cake springs back when lightly touched. Cool in pan for 10 minutes, then cover pan tightly with a serving plate, turn upside down, and carefully remove the pan.

For The Full Instructions, Please Visit The Full Recipes: kitchme.com

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