Cookbook:Original Pineapple Upside-Down Cake

From Wikibooks, open books for an open world
Jump to navigation Jump to search
Original Pineapple Upside-Down Cake
Category Cake recipes
Servings 12-16
Time Prep: 30 minutes
Baking: 45 minutes
Difficulty

Cookbook | Ingredients | Recipes | Dessert

The original Dole recipe for Pineapple Upside-Down Cake.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Drain the juice from the can of either crushed or sliced pineapple.
  2. Sift flour into a mixing bowl. Sift again with baking powder and salt.
  3. Cream 1/2 cup (125 grams (4.4 oz)) butter or substitute in another bowl, then gradually add sugar; cream well.
  4. Beat the yolks and whites of eggs separately. Add the yolks to creamed mixture and mix well, then add flour and milk alternately, mixing well.
  5. Fold in the egg whites and vanilla.
  6. Melt the rest of butter in large frying pan.
  7. Spread the 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 °F (177 °C)).
  11. Turn upside-down on serving dish and garnish with maraschino cherries.

Notes, tips and variations[edit | edit source]