Pineapple Upside Down Cake

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I’ve been making some extra money by baking birthday cakes for my Mom’s co-workers at Boeing, and for tomorrow, I made a pineapple upside down cake. I’ve never actually made on of these before, but it was incredibly easy. And super yummy. I made some homemade vanilla bean whipped cream for topping.

INGREDIENTS

1/2 cup firmly packed brown sugar

1/4 cup margarine or butter, melted

6 canned pineapple slices, drained

6 maraschino cherries

2 eggs, separated

1/2 cup sugar

3/4 cup all purpose or unbleached flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup pineapple juice

Whipped cream for topping

DIRECTIONS

Heat oven to 350°F. In small bowl, combine brown sugar and margarine; blend well. Spread in bottom of ungreased 9-inch round cake pan. Arrange pineapple slices and maraschino cherries over brown sugar mixture. Set aside.

In small bowl, beat egg yolks until thick and lemon colored. Gradually add sugar; beat well. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, salt and pineapple juice; mix well.

In another small bowl, beat egg whites until stiff peaks form. Fold into batter. Pour batter evenly over pineapple slices and cherries.

Bake at 350°F. for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 2 minutes. Invert cake onto serving plate. Serve warm with whipped cream..