Pineapple Upside-Down Cake VI Recipe - Allrecipes.com
Pineapple Upside-Down Cake VI Recipe

Pineapple Upside-Down Cake VI

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"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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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Melt sugar In a small saucepan on the stovetop, then add butter. Pour this syrup into a 9x13 inch pan, followed by the pineapple juice. Arrange the pineapple rings on the syrup and set aside. Sift together flour, baking powder and salt. Set aside.
  2. In a large bowl, cream butter and 1 cup of sugar until light and fluffy. Add egg yolks gradually, beating well. On low speed, add the sifted flour mixture alternately with the milk.
  3. In a separate large bowl, whip egg whites and cream of tartar until soft peaks form. Gradually add 1 cup of sugar and beat until stiff, but not dry. Fold egg whites into batter until no streaks remain.
  4. Pour batter over pineapple in the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into cake comes out clean. Invert immediately onto serving dish.
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Reviews More Reviews

May 16, 2003

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.

 
Jan 18, 2011

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

 

8 Ratings

May 15, 2003

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!!

 
Jul 15, 2006

Just beautiful! So moist it melted in my mouth! This one is a must try!

 
Jan 15, 2007

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.

 

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Nutrition

  • Calories
  • 246 kcal
  • 12%
  • Carbohydrates
  • 44.7 g
  • 14%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 142 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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