Until now, I had never made or even eaten a pineapple upside-down cake. JD has always talked about how much he loved them, so I had to give it a try. The result? Very moist, yet light cake, with juicy pineapple in every bite. Very yummy, but honestly, I don't know what the fuss is about. I'm just glad it turned out pretty...I was worried about some big mess when it came to turning out the cake. And JD declared it a hit, so that is a success for me!
Pineapple Upside-Down Cake
adapted from a recipe at allrecipes.com
3/4 cup butter
3/4 cup packed brown sugar
3/4 cup pineapple juice
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/2 teaspoon vanilla
1 fresh pineapple, sliced into rings (or canned pineapple rings)
Preheat oven to 400 degrees. Melt the butter and brush a 9 inch cast iron skillet with a little of the butter.
Combine 5 tablespoons of the melted butter with the brown sugar and 1/4 cup of the pineapple juice. Pour into cast iron skillet.
Arrange the pineapple slices into a nice pattern over the brown sugar mixture. Place a maraschino cherry into the center of each pineapple slice.
In a small bowl, comine the flour, baking powder, salt and sugar.
Separate the eggs. Beat the egg whites until stiff but not dry. Beat two of the egg yolks until lemon yellow. Add the remaining 1/2 cup pineapple juice, vanilla, and remaining melted butter.
Add the flour mixture and combine. Gently fold in the egg whites. Pour batter over pineapple rings in skillet.
Bake at 400 degrees 20-25 minutes or until golden brown and set in the middle. Mine was a little runny in the center, so watch for this!
Let cool in pan for 10 minutes. Cover with serving plate and carefully invert cake so that pineapple slices are on top. Let cool, slice, and serve.