Pineapple Maple Upside Down Cake

Recipe By:
Aish
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Pineapple Maple Upside Down Cake
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  • Total Time 65 min Ico-add
  • Yield 8 Servings
  • Level Medium

Editors Note: Some times you just can't describe how good something is. The title says it all. I say, "Oh Yum!"
 

Ingredients

  • 3 tablespoons butter
  • 1 cup maple sugar
  • Sliced pineapple
  • Maraschino cherries
  • 3 eggs, separated
  • 1 cup sugar
  • 1/4 cup water
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon lemon juice
  • 1 cup cake flour, sifted
  • 1 1/2 teaspoons baking powder
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Directions

  1. 1. Preheat oven to 350 degrees F.
  2. 2. Melt butter in a heavy skillet (cast iron recommended). Remove from heat, spread maple sugar over bottom of skillet and cover the bottom of the pan with sliced pineapple. Place a maraschino cherry inside the center of each pineapple ring. Set aside.
  3. 3. In a bowl beat the egg yolks and add the sugar, water, vanilla and lemon juice; beat until thick and lemon colored.
  4. 4. In a separate bowl combine the flour with the baking powder then sift them into the wet mixture and beat for 3 minutes.
  5. 5. In yet another bowl beat the egg whites until they stiffen then fold them into the batter.
  6. 6. Pour over pineapple in skillet and bake for about 45 minutes.
  7. 7. Loosen cake from sides and bottom and turn out on a cake rack immediately.
 
 
  • Did you know?

    The American born pineapple upside down cake gained national recognition as a result of a contest held by the Hawaiian Pineapple Company (later Dole) in 1925. Mrs. Robert Davis, Norfolk, VA had the winning recipe out of 2,500 entries.