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SKILLET PINEAPPLE UPSIDE-DOWN CAKE 1/4 c. butter or margarine 1 c. firmly packed brown sugar 1/2 c. chopped pecans (optional) 1 (15 1/2 oz.) can pineapple slices, undrained 3 eggs, separated 1 c. sugar 1 c. all-purpose flour 1 tsp. baking powder 1 tsp. salt 6 or 7 maraschino cherries Melt butter in a 9-inch cast-iron or square pan. Add sugar and pecans; mix well. Drain pineapple, reserving 1/4 cup plus 1 tablespoon pineapple juice; set juice aside. Arrange pineapple slices in a single layer over brown sugar mixture; set skillet aside. Beat egg yolks until thick and lemon colored; gradually add sugar. Beating well; combine flour, baking powder and salt. Add to egg mixture. Stir in reserved pineapple juice. Beat egg whites until stiff peaks form. Fold into mixture. Spoon batter evenly over slices. Bake at 375 degrees for 30 to 35 minutes. Immediately invert cake onto plate. Place cherries in center. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |