26 Recipes = 26 Laundry Stains: Pineapple Upside Down Cake

If you’ve been following this blog for the last few weeks, you know that I’ve written a recipe (and a stain removal technique) following the letters of the alphabet. Today is U. I had a difficult time thinking of a U-food until I remember Upside Down Cakes. Here’s an oldie but a goodie.

Pineapple Upside Down Cake

  • 2 tablespoons butter, melted
  • 1 cup brown sugar
  • 1/2 cup chopped pecans
  • 8 maraschino cherries
  • 1 (16 oz.) can pineapple slices, drained
  • 1/2 teaspoon ginger

    • In a small saucepan, heat butter, sugar, nuts and ginger until smooth; pour into 9 x 13-inch baking pan. Place pineapple slices on top of brown sugar mixture and put a cherry inside each of the pineapple centers. Set aside.

  • 1/4 cup butter
  • 1 cup sugar
  • 2 eggs, separated
  • 1 1/2 cup flour, sifted
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon desired flavoring: lemon, almond, orange, pineapple
  • 1/2 cup milk

    • In a medium mixing bowl, cream butter with sugar. Add 2 egg yolks, beaten. Sift flour, baking powder, and salt together. Add alternately with milk to the butter mixture. Beat egg whites until stiff (but not dry) and fold into batter gently. Pour over pineapple slices. Bake at 350 degrees F. for 45 minutes or until cake is done. Cool 5 minutes. To serve, turn upside-down onto a serving plate or tray.

    (Photo by: Tim Boyle/Getty Images)

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