Why is it that some foods that were popular in the fifties and sixties are no longer thought of these days? My mom recently made this delightful dessert for a family gathering and my brother-in-law beamed from ear to ear. “How did you know that my mother used to make this and it was always my favorite dessert?” Well, she didn’t know. But, you can believe that he thoroughly enjoyed dessert that day. Here is the recipe for all of you to enjoy once again.
PINEAPPLE UPSIDE-DOWN CAKE
1/4 Cup butter
2/3 Cup packed light brown sugar
20 Ounce can pineapple slices, drained
9 Maraschino cherries
2 Large eggs, separated
3/4 Cup granulated sugar
3/4 Cup all purpose flour
1/8 Teaspoon salt
1/2 Teaspoon baking powder
Melt butter in a 9-inch cast iron skillet. Spread brown sugar evenly over bottom of skillet. Drain pineapple, reserving 1/4 cup juice; set juice aside. Arrange pineapple slices in a single layer over brown sugar mixture and place a cherry in the center of each pineapple ring; set skillet aside.
Beat egg yolks at medium speed with an electric mixer until thick; gradually add granulated sugar, beating well. Heat reserved pineapple juice in a small saucepan over low heat. Gradually add juice to the yolk mixture, beating until well blended. Combine remaining dry ingredients. Add to yolk mixture, beating at low speed until blended. Beat egg whites until still peaks form; fold egg whites into batter. Spoon batter evenly over pineapple slices. Bake at 325 for 45 to 50 minutes. Cool cake in skillet 30 minutes. Invert cake onto a serving plate.
Submitted by: Leslie Nagy