Pineapple Upside-Down Cake
Pineapple Upside-Down Cake is an moderately easy dinner. Made with 1/4 c. butter or margarine, 1 c. firmly packed brown sugar, 1/2 c. chopped pecans, 1 (15 1/4 oz.) can pineapple slices (undrained) and 3 eggs, separated, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Melt butter in a 9-inch cast-iron skillet.
Add brown sugar and pecans; stir well.
Drain pineapple, reserving 1/4 cup plus 1 tablespoon pineapple juice; set juice aside.
Arrange pineapple slices in a single layer over brown sugar mixture; set skillet aside.
Place cherries in center of each pineapple slice.
Beat egg yolks at medium speed of an electric mixer until thick and lemon colored; gradually add sugar, beating well.
Combine flour, baking powder and salt; add dry mixture to yolk mixture.
Stir in reserved pineapple juice.
Beat egg whites (at room temperature) until stiff peaks form; fold egg whites into batter.
Spoon batter evenly over pineapple slices.
Bake at 350Β° for 40 to 45 minutes.
π· Perfect Pairings
Complete your meal with these
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