Mama's Pineapple Upside Down Cake
Original recipe was my Grandmother's - Pastoria Coker
"I made this tonight for a family birthday tomorrow. Based on the reviews I back off on the butter a bit.
My Pyrex round pan is 8 inches as well as my skillet. So I prepared an additional 5x5 pan in case i needed it. Ends up the recipe was perfect to make both! We tried the small one tonight as a taste test. It was very good! One more addition I made was to add a couple of tablespoons of pineapple juice to the brown sugar mixture. I also added the suggested nuts, but used walnuts."- Terri95470
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Mama's Pineapple Upside Down Cake Preparation
Melt butter in a 9 or 10 inch round glass pie pan or ovenproof skillet. Add brown sugar on top of butter. Drain pineapple, reserving 1/3 cup of the juice. Arrange 8 pineapple slices in a single layer over sugar. Place cherries in center of pineapple slices. If desired, sprinkle 1/2 cup chopped pecans over pineapple. (Not in Mama's original recipe.)
In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt, add to batter, beating well.
In a small bowl, beat egg whites on high speed until stiff peaks form, fold into batter. Pour over pineapple slices.
Bake at 375 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Let stand for 10 minutes before inverting onto serving plate.
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