Pineapple Upside- Down Cake is best baked in an iron skillet and eaten warm from the oven while the pineapple is soft, the cake moist and the brown sugar a little crunchy. But, leftovers were never turned down at our house, either! You could easily use a one layer cake mix (Jiffy) for the cake base and bake it in a 2-inch deep cake pan. Or make the cake from scratch. Either way, this old fashion dessert is sure to be a family favorite.
Pineapple Upside-down Cake
1/2 cup butter, melted
3/4 cup firmly packed brown sugar
1 (8-oz.) can sliced pineapple, drained
9 Maraschino cherries, drained
3 eggs, separated
1 cup sugar
1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup water plus 1 tablespoon
1 teaspoon vanilla extract
Pour melted butter in bottom of pan. Sprinkle brown sugar over butter and press into butter until sugar is moist. Arrange pineapple slices over brown sugar and cherries around pineapple slices.
Beat egg yolks until thick and lemon colored. Gradually add sugar, beating well. Combine flour and salt; add to egg yolk mixture with water, stirring well after each addition. Stir in vanilla.
Beat egg whites until stiff peaks form. Fold into batter. Spoon batter evenly over pineapple slices. Bake at 350 degrees for 50 minutes. Cool 30 minutes in pan, then invert pan over a serving dish.