Brian’s Pineapple Upside Down Cake by bocca

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Brian’s Pineapple Upside Down Cake
Submitted by bocca on April 15, 2003 at 11:41 pm

DESCRIPTION
Brian's Pineapple Upside Down Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
3/4 cup butter
1 1/2 cup brown sugar
20 oz. pineapple rings (one can)
1 cup walnuts finely chopped, optional
maraschino cherries
5 egg yolks
1 1/2 cups granulated sugar
1/2 cup pineapple juice (saved from the can of rings)
1 1/2 cups all purpose flour
1 tsp. baking powder
1/4 tsp. salt
5 egg whites

Preheat oven to 375
13 x 9 pan

There is two ways to do this part #1 is the way he does it, #2 is the way I do it. Both turn out just fine
Method #1 Melt butter and brown sugar in saucepan, spread evenly in a greased and floured 13 x 9 pan

Method #2 Melt butter in 13 x 9 baking dish in oven as it preheats, then sprinkle with the brown sugar

Arrange the pineapple rings on bottom of pan, place a cherry in the center of each ring then sprinkle on the walnuts. (Brian used half rings along one side of the pan since three would not fit across).

In mixer beat the yolks for about two minutes, then add sugar and pineapple juice, blend.

In a bowl stir togethor (or sift) the flour, baking powder and salt. Add this to the egg yolk mixture, stirring until blended.

Whip the egg whites until peaks form, then gently pour fold into the egg yolk/flour mixture. Spread over the pineapple.

Bake in a 375 oven for 35 to 40 minutes. Watch carefully towards the end as can overbrown quickly.
Run a knife around the edges and invert on to a tray.

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