EASY PINEAPPLE UPSIDE DOWN CAKE RECIPE

SIMPLY WONDERFUL and a easy Pineapple Upside Down Cake Recipe - especially the cake's dense texture and the way the candied sauce just melts into the cake without making it soggy. People will beg you for this recipe...

MY FAMOUS RECIPE!

TOPPING:
12 TBS butter, melted (divided)
3/4 cup dark brown sugar, packed
3/4 cup pineapple juice (or apple juice)
1 fresh pineapple - peeled, cored and sliced into rings
maraschino cherries (optional)

CAKE:
1-1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup white sugar
3 eggs, separated
2 tsp pure vanilla extract

PREHEAT oven to 400 degrees. Spray a 9 inch cake pan with vegetable oil. Place a sheet of foil or baking sheet on the bottom of the oven to catch spillage.

Mix 5 tablespoons of butter with the dark brown sugar and 1/4 cup of pineapple juice; placing this mixture on the bottom of the cake pan. Arrange pineapple slices with maraschino cherries in the center of the rings over the brown sugar mixture.

For the cake - sift the dry ingredients together and place in a mixing bowl. Beat the egg whites until stiff but not dry. (When the egg whites are in the foamy looking stage turn your mixer up and keep going for another minute or so. The egg whites will leave ripples and look shiny. This is "stiff but not dry.")

Beat two egg yolks until lighter yellow and add the remaining 1/2 cup pineapple juice, vanilla extract and remaining melted butter. Add this mixture to the dry ingredients. Mix well and gently fold in the egg whites. Pour cake mixture over the pineapple rings.

Bake for 30 minutes and let cool in the pan for 10 minutes. Cover the pan tightly with a plate and invert so the pineapple/cherry side is up.

Serve with whipped cream.

NOTE: If you want to topping to be harder, just place the cake (pineapple side up) under the broiler in the oven for a few minutes. Enjoy!!

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