Pineapple Upside Down Cake

By Cathie davidson

Lillian Schrage

Ingredients

• TOPPING
• 1 large can pineapple slices/juice
• optional
• 1/2 cup butter or margarine
• 1 cup brown sugar
• maraschino cherries, pecans optional
• CAKE
• 3 eggs, separated
• 1 cup sugar
• 1 cup sifted flour
• 1 teaspoon baking powder
• 5 tablespoons pineapple juice

Preparation

Step 1

TOPPING: Melt butter in 10" cake pan. Add brown sugar and mix. Place pineapple slices, cherries and pecans in mix. CAKE: Beat egg yolks until thick. Add sugar and mix. Sift flour and baking powder. Add pineapple juice and mix. Beat egg whites and fold into mixture. Pour cake mix over topping. Bake 350 45-60 minutes.