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Lita Farhat's Pineapple Upside Down Cake

Butter, brown sugar, pineapples, cherries & nuts in a cast iron pan — baked at 350° then inverted

Section
Desserts
Oven
350°F
Pan
Cast iron skillet

Ingredients

  • ½ lb butter
  • 1 lb brown sugar
  • Pineapple rings
  • Maraschino cherries
  • Nuts
  • 6 eggs, separated
  • 2 cups sugar
  • Juice of 1 can pineapple
  • 2 cups flour
  • 2 tsp baking powder

Directions

  1. Use a cast iron pan. Melt ½ lb butter and 1 lb brown sugar in the pan over medium heat.
  2. Arrange pineapple slices, cherries, and nuts in the butter-sugar mixture.
  3. Separate 6 eggs. Mix egg yolks with 2 cups sugar and juice from 1 can pineapple.
  4. Stir in by hand: 2 cups flour and 2 tsp baking powder.
  5. Whip egg whites until stiff peaks form and fold into the batter.
  6. Pour batter over the pineapple arrangement in the pan.
  7. Preheat oven to 350°F and bake for 40–50 minutes.
  8. Invert the platter and place the cake on top of it right away — do not wait.
Lita's Note: Invert it immediately while the caramel is still hot and fluid — if you wait, the top sticks to the pan.