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| Pineapple Upside Down Cake |
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| Category: Cakes |
Kitchen of: Phyllis Brooks |
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| Ingredients: |
| 1 | cup | brown sugar |
| 4 | tbsp | Log Cabin syrup |
| 1/4 | cups | melted butter (or oleo) |
| 1 | can | maraschino cherries |
| 1 | can | (large) pineapple slice (save some juice) |
| 1 1/2 | cups | white sugar |
| 8 | tbsp | pineapple juice |
| 1 1/2 | cups | sifted flour |
| 1 1/2 | tsp | baking powder |
| 1 | tsp | vanilla |
| 3 | | egg whites |
| 3 | | egg yolks, beaten |
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| Instructions: |
| 1. | melt butter, place in 9x9 pan |
| 2. | spread brown sugar over butter |
| 3. | place pineapple slices on b. sugar, cherries in their middles |
| 4. | plop Log Cabin syrup over all this |
| 5. | in large bowl, mix flour, baking powder, and part of white sugar |
| 6. | blend mix well with egg yolks, then add pineapple juice |
| 7. | in small bowl, add remaining white sugar and egg whites, beat till stiff |
| 8. | add egg white mix to the flour mix, use gentle folding action (makes cake moist) |
| 9. | add vanilla and pour over pineapple slices |
| 10. | bake at 350 deg for 45 min to 1hr (done when toothpick comes out clean) |
| 11. | serve warm with whip cream |
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| Recipe submitted 1/16/2005 |
