Mom's Pineapple Upside-Down Cake
Yield
1 cakePrep
25 minCook
35 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
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
|
|
| ⅔ | cup |
water
|
|
| 2 | tablespoons |
corn syrup, white (karo)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0 |
Cake |
* | |
| 355 | ml |
butter
divided |
|
| 6 | large |
eggs
separated |
|
| 7.5 | ml |
baking soda
|
|
| 355 | ml |
buttermilk
with pineapple juice |
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
sugar
granulated |
|
| 591 | ml |
powdered sugar
|
|
| 591 | ml |
all-purpose flour
|
|
| 0 |
Toppings |
* | |
| 1 | x |
pineapple rings
|
* |
| 1 | x |
maraschino cherries
|
*
|
| 1 | x |
pecan halves
|
*
|
| 0 |
Syrup |
* | |
| 473 | ml |
brown sugar, light
|
*
|
| 118 | ml |
butter
|
|
| 158 | ml |
water
|
|
| 3E+1 | ml |
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.
