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
Food Tip |
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
This Recipe for Mom's Pineapple Upside-Down Cake is one of thousands in the Recipes-to-go Dessert Cookbook.
Worries go down better with soup. |
| Jewish Proverb |
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I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
This is a recipe for Mom's Pineapple Upside-Down Cake from the recipe cookbook of Recipes-to-go (Dessert)
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
Eat, drink, and be merry, for tomorrow you may work. |
| Anonymous |
Food is an important part of a balanced diet. |
| Fran Lebowitz |
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
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