Pineapple Upside Down Cake Recipe

Makes 8-10 slices

1/4 cup or 1/2 stick unsalted butter

Scant 1/2 cup light brown sugar

15 ounce can drained pineapple rings from natural juice

7 red candied cherries

1/2 cup toasted sliced almonds or pecans halves

1 cup superfine sugar

3 separated eggs

5 tablespoons unsweetened pineapple juice

1/2 teaspoon vanilla extract

1/4 teaspoon baking powder

1/8 teaspoon salt

Evaporated milk or light cream

1. Preheat the oven to 350 Fahrenheit degree. Grease and line a deep 9 inch round cake pan. Reserve 1 tablespoon of the butter then melt the rest in a saucepan over a low heat. Pour into the prepared pan and sprinkle the brown sugar evenly on top of it.

2. Arrange the pineapple rings in the butter-sugar mixture, placing a candied cherry in the center of each ring. Sprinkle the sliced almonds or pecan halves over the top. Cream the reserved butter and the superfine sugar together in a bowl then gradually beat in the egg yolks. Add the pineapple juice then the vanilla and almond extracts mixing well.

3. Sift the flour, baking powder, and salt into the creamed mixture and fold in mixing well. In a separate bowl, whisk the egg whites until stiff then fold them into the creamed mixture. Spoon the mixture evenly over the pineapples in the pan.

4. Bake in the oven for 30-35 minutes or until firm to the the touch. Remove the cake from the oven and leave to cool in the pan. Loosen the cake from the pan and invert onto a serving plate so that the pineapple and cherry base is now on top. Serve the cake warm or cold in slices with evaporated milk or light cream.

5. Enjoy!


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