then 
Add IMPERIAL SUGAR to Home Screen
Cherry Pineapple Upside Down Cake
Products Used
0
101
84
Prep Time:
10m
Bake/Cook Time:
30m - 35m
Yield:
8 servings
We discovered this Cherry Pineapple Upside Down Cake recipe in one of our vintage cookbooks. Baked directly in a cast-iron skillet, this warm, bubbly, sweet and tart dessert still stands the test of time. Make some new memories with this old recipe today!
Nosotros descubrimos esta receta de pastel volteado de piña y cereza en uno de nuestros libros viejos de receta de cocina. Horneado directamente en un sarten de hierro fundido, este postre tibio, burbujeante dulce y acido todavía se mantiene a través de la prueba del tiempo. Haga unas nuevas memorias con esta receta vieja hoy!
Products Used
Ingredients
- 1/2 cup unsalted butter
- 3/4 cup, firmly packed Imperial Sugar Light Brown Sugar
- 1/4 cup pecans, chopped
- 1 jar (10 oz) maraschino cherries, drained
- 1 can (15 1/4 oz) sliced pineapple, drained (reserve juice)
- 3 eggs, separated
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 cup all-purpose flour*
- 1 teaspoon baking powder
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 350°F.
- Melt butter in a 10-inch cast iron or heavy skillet with ovenproof handle. Stir in brown sugar. Heat slowly, over low heat, until sugar dissolves. Remove from heat.
- Arrange pineapple slices and cherries in a pretty pattern in sugar mixture. Sprinkle pecans over top.
- Beat egg whites in a small bowl and set aside.
- Beat egg yolks with granulated sugar in a medium bowl until creamy. Add 1/2 cup of reserved pineapple juice and beat until well blended. Add flour and baking powder and beat until smooth and creamy. Fold in egg whites and pour over pineapple-cherry mixture in skillet.
- Place skill in oven and bake 30-35 minutes, or until golden brown and toothpick inserted into center comes out clean. Cool cake in skillet 20 minutes. Loosen around edges with a knife. Invert onto a large serving plate.
- Serve warm.
Imperial Sugar Insight
NOTES:
- This recipe originally appeared in the 1984 edition of Homemade Good News, Vol IV, no 2.
- If substituting fresh cherries, use any of the sweet varieties: Bing, Chelan, Rainier, Lapins, Lambert or Tulare.
Rate & Review
Log in or Register to post comments
Similar Recipes
Peanut Butter Cake
The perfectly easy cake for peanut butter lovers! This springy Peanut Butter Cake is packed with a punch of peanut butter and topped with a light and...
0
77
74
Sprinkle Birthday Cake
Celebrate your special day with this colorful Sprinkle Birthday Cake. Three layers of made-from-scratch white cake are topped with buttercream...
0
84
67
7-Up Pound Cake
Add a pop of citrus flavor to pound cake with this easy-to-make recipe. The 7-Up® adds a delicious lemon flavor to a buttery and moist cake perfect...
2
104
499
Strawberry Coffee Cake
Use fresh strawberries to make this tender and delicious Strawberry Coffee Cake. It has a tasty sugary crust on the outside and has an almost custardy...
1
100
83
White Cake From Scratch
Why settle for a generic box cake mix when you can easily whip up a mouth-watering White Cake from Scratch? With simple, pronounceable ingredients,...
0
73
75
Lemon Pudding Cakes
Don't be fooled! Looking at the picture, you'd think this dessert is complicated. But fear not. All you need is one simple batter. The luscious lemon...
0
23
37
