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Mom's Pineapple Upside-Down Cake

 

44

Yield

1

cake

Prep

25

min

Cook

35

min

Ready

1

hrs

Trans-fat Free
 

Ingredients


Cake
*
1 ½ cups butter
divided
6 large eggs
separated
1 ½ teaspoons baking soda
1 ½ cups buttermilk
with pineapple juice
1 teaspoon vanilla extract
½ teaspoon salt
1 cup sugar
granulated
2 ½ cups powdered sugar
2 ½ cups all-purpose flour

Toppings
*
1 x pineapple rings
*
1 x maraschino cherries
*
1 x pecan halves
*

Syrup
*
2 cups brown sugar, light
*
½ cup butter
cup water
2 tablespoons corn syrup, white (karo)
*

Directions

Grease 3 cast-iron skillets. Drain pineapple rings, reserving juice. Add all but 1 tablespoon of the juice to the buttermilk to make 1½ cups fluid (equal parts, if possible).

Separate eggs; place all the whites in a large bowl, place 3 yolks in one small container, and the other 3 in another. Prepare 3 8-inch cake pans with brown-paper rounds (for bottoms) greased with shortening. Preheat oven to 350℉ (180℃).

Soften ½ cup butter in a large bowl; add confectioner's sugar and beat until thoroughly mixed.

Add 3 egg yolks, one after another, and continue beating.

Add vanilla and mix until thoroughly blended, scraping sides with spatula if necessary.

Measure flour into a small bowl and stir in baking soda.

Add to butter/sugar mixture alternately with buttermilk in 4 steps, beginning and ending with the flour.

Sprinkle about ½ teaspoon salt on egg whites. Beat until stiff, but not dry. Fold egg whites into batter.

TOPPING: Melt butter in large skillet over medium heat; add 1 tablespoon of pineapple juice and the sugar.

Add water and Karo and cook at a high, rolling boil for about 3 minutes.

Pour equally into prepared cast-iron skillets (about ½ to ¾ inch thick).

Place pineapple rings in bottom of each skillet, and in the centers, place a cherry. (Can add pecan halves, too. ) Divide batter between pans and bake at 350℉ (180℃). about 30 to 35 minutes, until done.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 526g (18.6 oz)
Amount per Serving
Calories 173253% of calories from fat
 % Daily Value *
Total Fat 101g 156%
Saturated Fat 61g 306%
Trans Fat 0g
Cholesterol 565mg 188%
Sodium 1359mg 57%
Total Carbohydrate 63g 63%
Dietary Fiber 2g 9%
Sugars g
Protein 43g
Vitamin A 65% Vitamin C 2%
Calcium 19% Iron 28%
* based on a 2,000 calorie diet How is this calculated?

 

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