Recipe by Ladan M Miller
"This recipe was given to me by one of my best friends. Cooked apples, peach, apricot, pear or papaya slices could be used instead of pineapples, or a mixture of two fruits like pineapple and papaya."
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1 (20 ounce) can
reserved pineapple juice
cream of tartar
This was the worst cake I ever made. It was time consuming and difficult. The eggs, butter, flour mixture was as sticky as tar making the whipped egg white fold very difficult and time consuming. Not to mention the awful sugar melting in the beginning! The end result was dry and dense.
After reading the other reviewss I was skeptical about trying to make it. The recipe was quite tiresome to make but when it was done didn't care for it at all. I didn't like the lack of brown sugar and it was just to burdensome to make. To any of thoughs who are going to make this recipe GOOD LUCK
Was my first attempt at a pineapple upside-down cake, and I think I did alright. The only thing I couldn't swing was melting the sugar. Everytime I got it to melt and tried to transfer the mixture to the 13x9, I ended up with a saucepan full of hard toffee. I think I need a little more practice in the baking arena!! I opted to mix brown sugar and butter and layer that in the bottom instead. My grandfather loved it after all!!
Just beautiful! So moist it melted in my mouth! This one is a must try!
Too time consuming. My family did not like this recipe at all. Too eggy. The two mixtures were too difficult to fold in together. I prefer brown sugar over melting the white sugar. This not a good recipe in my opinion.
* Percent Daily Values are based on a 2,000 calorie diet.
Pineapple Upside-Down Cake VI
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 55
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