Pineapple Upside Down Cake


This old-timey recipe is courtesy of a dear friend who is a retired woodsman and has quite a collection of old cookbooks from the turn of the century. Larry loves to bake in his free time using recipes from his old cookbooks.


1/2 cup butter
1 cup brown sugar
1 can sliced pineapple rings
6-8 maraschino cherries
1/4 cup pecan halves
1 cup sifted cake flour
1 teaspoon baking powder
1/8 teaspoon salt
3 eggs, separated
1 cup granulated sugar
5 tablespoons pineapple juice


Melt butter in large, iron skillet, about 11 inches in diameter. Spread brown sugar evenly in skillet and arrange pineapple slices on top, filling in spaces with pecans. Place cherries decoratively in center of pineapple rings. Set aside.

Sift flour, baking powder and salt together and set aside.

Whip egg whites until stiff, but not dry. Set aside.

Beat egg yolks until light, adding sugar gradually; add pineapple juice and sifted flour; fold in stiffly beaten egg whites.

Pour batter over pineapple. Bake at 350°F, 35-40 minutes until cake is a rich, golden brown and tests done. Cool cake in pan on a rack for about a half hour, then turn upside down on a cake plate.

Delicious served warm!

SOURCE: Recipe courtesy of Larry Canning

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