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Ingredients
Topping
- 1/2 cup butter
- 1 cup packed light brown sugar
- 1 (20 ounce) can sliced pineapple
- 10 maraschino cherries, halved
Cake batter
- 1 cup sifted cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup unsweetened pineapple juice
- 1 cup white sugar
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
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Directions
- Preheat oven to 350 degrees F.
- In a 10 inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter or margarine over very low heat.
- Remove from heat, and sprinkle brown sugar evenly over pan.
- Arrange pineapple slices to cover bottom of skillet.
- Distribute cherries around pineapple; set aside.
- Sift together flour, baking powder, and salt.
- Separate eggs into two bowls.
- In one bowl, beat egg whites until soft peaks form, then add granulated sugar gradually. Beat until stiff peaks form.
- In another bowl, beat egg yolks until very thick.
- With a wire whisk or rubber scraper, fold egg yolks and flour mixture into whites until blended.
- Fold in two tablespoons melted butter or margarine and vanilla extract.
- Spread batter evenly over pineapple in skillet.
- Bake for 30 to 35 minutes, or until surface springs back when gently pressed with fingertip.
- Loosen the edges of the cake with table knife.
- Cool the cake for 5 minutes before inverting onto serving plate.
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