Pineapple Upside Down Cake
- 6 Tablespoons Butter
- 1 cup Brown Sugar, Firmly Packed
- 20 ounces, weight Can Of Pineapple Slices, Reserve Portion Of Juice
- 6 Maraschino Cherries, Halved
- 2 Large Eggs, Separated
- 1 Egg Yolk
- 1 cup Sugar
- 1 cup All-purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoons Ground Cinnamon
- 1/2 teaspoons Salt
- 1 teaspoon Vanilla Extract
- 1/2 teaspoons Cream Of Tartar
- Melt butter in a large 10" cast iron skillet over low heat. Sprinkle brown sugar in skillet and remove from heat.
- Drain pineapple, reserving 1/4 cup juice. Set juice aside. Reserve 6 whole pineapple slices, slicing the rest in half. Place whole pineapple slices on top and arrange sliced pineapple slices around the side, cut side up. Place a cherry half in the middle of all slices.
- Beat 3 egg yolks at high speed with an electric mixer until thick and pale; gradually add the sugar, beating well. Combine flour, baking powder, cinnamon, and salt; stir well. Add to egg mixture alternately with reserved 1/4 cup pineapple juice. Stir in vanilla.
- Beat the 2 egg whites and cream of tartar at high speed until stiff peaks form; fold beaten egg whites into batter.
- Spoon batter evenly over pineapple in the skillet. Bake at 350u0b0F for 40-45 minutes or until cake is set. Immediately invert cake onto a serving plate. Scrape any remaining glaze from the skillet onto the cake.
- Cut into wedges to serve.
butter, brown sugar, pineapple, maraschino cherries, eggs, egg, sugar, allpurpose, baking powder, ground cinnamon, salt, vanilla, cream of tartar
Taken from tastykitchen.com/recipes/desserts/pineapple-upside-down-cake-2/ (may not work)