Cookbook:Original Pineapple Upside-Down Cake

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Cookbook | Recipes | Desserts

The original Dole recipe for Pineapple Upside-Down Cake.

[edit] Ingredients

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• 1 large can pineapple, crushed or sliced
• 2 cups flour, sifted
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup and 2 tablespoons butter
• 1 cup sugar
• 2 eggs, separated
• ½ cup milk
• 1 teaspoon vanilla extract
• 1 cup brown sugar
• Maraschino cherries, to garnish

[edit] Procedure

1. Drain the juice from 1 large can of either Crushed or Sliced Guatemalan Pineapple.
2. Sift 2 cups flour. Sift again with 2 teaspoons baking powder and 1/2 teaspoon salt.
3. Cream 1/2 cup butter or substitute, gradually add 1 cup sugar; cream well.
4. Beat yolks and whites of 2 eggs separately. Add yolks to creamed mixture; mix well, then add flour and 1/2 cup milk alternately, mixing well.
5. Fold the 2 beaten egg whites and 1 teaspoon vanilla.
6. Melt 2 tablespoons butter in large frying pan.
7. Spread 1 cup of brown sugar over pan.
8. Add pineapple (if Sliced is used, place slices closely together on the sugar; if Crushed, simply pour in the well-drained fruit).
9. Pour cake batter over fruit.
10. Bake 45 minutes (at 350 degrees).
11. Turn upside-down on serving dish and garnish with maraschino cherries.

[edit] Notes, tips and variations

• The Cookbook has other pineapple upside-down cake recipes.