Name: Grandmother's Pineapple Upside-Down Cake recipe by Vibha Bhutada at BetterButter
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8
Ingredients: For topping:; 1/4 cup butter (salted); 1 cup packed brown sugar; 1 can (840 grams) pineapple slices, drained; 1 small can of maraschino cherries; For Cake batter:; 1 cup all-purpose flour, sifted; 1 tsp Baking powder; 3 eggs, separated; 1 cup granulated sugar; 1 tsp Pure Vanilla Extract; 5 tbsp pineapple juice

ABOUT Grandmother's Pineapple Upside-Down Cake RECIPE

Writing down recipe at this hour brought back my childhood memories :) This is one of my family favorites. When it comes to cherished family recipes, my grandmother's recipe for Pineapple Upside-Down Cake holds top honors. I use to watch her make this delicious cake in her warm kitchen and since then I've been making it for years. It is a marvelously light, simple, full of flavor, super-moist cake that is made irresistible by a thick, sugary crust that encases sweet pineapple slices and sticky maraschino cherries.

Ingredients Serving: 8

For topping:
1/4 cup butter (salted)
1 cup packed brown sugar
1 can (840 grams) pineapple slices, drained
1 small can of maraschino cherries
For Cake batter:
1 cup all-purpose flour, sifted
1 tsp Baking powder
3 eggs, separated
1 cup granulated sugar
1 tsp Pure Vanilla Extract
5 tbsp pineapple juice

Instructions

Topping:
Position a rack in the center of the oven, and preheat to 180 degrees C.
Melt butter and transfer to a 9-inch square cake pan to evenly coat bottom; sprinkle brown sugar evenly over the butter and top with an even layer of pineapple rings.
Place a cherry in the middle of each slice, and arrange remaining cherries around slices, as per preference. Press gently into brown sugar. Keep aside.
Cake:
In a medium bowl, combine sifted flour, baking powder and stir.
Using a hand mixer, in a metal or glass bowl, beat egg whites at high speed until fluffy. Set aside.
In a separate bowl beat egg yolks with sugar at medium speed until creamy.
Add pineapple juice, and vanilla extract, and beat well.
Add the flour mixture to the creamed mixture, and beat until well combined.
Next gently fold in the egg whites with a rubber spatula.
Pour batter evenly in prepared cake pan, smooth the top with a spatula and transfer to oven.
Bake for 45-50 minutes, or until cake is golden and a toothpick inserted into the center comes out clean.
Place on a wire rack to cool for 10 minutes.
Now run a blunt knife around the edges of pan to loosen the cake.
Place cake plate on top of pan and reverse.
Leave pan over the cake for 2 minutes so brown sugar topping can drizzle over the cake; remove pan.
Serve warm or at room temperature. Fall in love!

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