CAKE
1 1/2 cup butter (3 sticks), divided
6 large eggs, separated
1 1/2 tsp baking soda
1 1/2 cup buttermilk, with pineapple juice
1 tsp vanilla extract (or more)
1/2 tsp salt
1 cup sugar, granulated
2 1/2 cup confectioner's sugar (4x)
2 1/2 cup flour
TOPPINGS
1 pineapple rings
1 maraschino cherries
1 pecan halves
SYRUP
2 cup light brown sugar (1 box)
1/2 cup butter
2/3 cup water
2 tbsp karo
A Recipe for
Mom's Pineapple Upside-Down Cake
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
Eat, drink, and be merry, for tomorrow you may work. |
| Anonymous |
Hungry men think the cook lazy. |
| Anonymous |
This Recipe for Mom's Pineapple Upside-Down Cake is one of thousands in the Recipes-to-go Dessert Cookbook.
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
If you enjoy this Mom's Pineapple Upside-Down Cake Recipe - you should enjoy the recipe collections you can find on the websites below:
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
This is a recipe for Mom's Pineapple Upside-Down Cake from the recipe cookbook of Recipes-to-go (Dessert)
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
What's the difference between a boyfriend and a husband? About 30 pounds. |
| Cindy Garner |
Food Tip |
Herb Tip |
“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
| Madeleine L'Engle (1918--) American author. |
Food Tip |
Grease 3 cast-iron skillets. Drain pineapple rings, reserving juice.
Add all but 1 tablespoon of the juice to the buttermilk to make 1 1/2
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 degrees F.
Soften 1/2 C 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 till 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 1/2 t salt on egg whites. Beat till stiff, but not
dry. Fold egg whites into batter.
TOPPING: Melt butter in large skillet over medium heat; add 1 T 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 1/2 to 3/4-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
degrees F. about 30-35 minutes, until done.
Serves: 1
Mom's Pineapple Upside-Down Cake Recipe brought to you by Recipes To-Go