Serves: 6
Total Calories: 312
1. Heat oven to 350°F. In small bowl, combine brown sugar and margarine blend well. Spread in bottom of ungreased 9-inch round cake pan. Arrange pineapple slices and maraschino cherries over brown sugar mixture. Set aside.
2. In small bowl, beat egg yolks until thick and lemon colored. Gradually add sugar beat well. Add flour, baking powder, salt and pineapple juice mix well.
3. In another small bowl, beat egg whites until stiff peaks form. Fold into batter. Pour batter evenly over pineapple slices and cherries.
4. Bake at 350°F. for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 2 minutes. Invert cake onto serving plate. Serve warm with whipped cream.
High Altitude (above 3500 feet): Increase flour to 3/4 cup plus 3 tablespoons. Bake at 375°F. for 30 to 35 minutes.
Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 370 * Calories from Fat: 140 * % Daily Value: Total Fat: 15 g 23% * Saturated Fat: 5 g 25% * Cholesterol: 90 mg 30% * Sodium: 250 mg 10% * Total Carbohydrate: 55 g 18% * Dietary Fiber: 1 g 4% * Sugars: 43 g * Protein: 4 g * Vitamin A: 15% * Vitamin C: 6% * Calcium: 8% * Iron: 10% * Dietary Exchanges: 1 Starch, 2 1/2 Fruit, 3 Fat or 3 1/2 Carbohydrate, 3 Fat
See Cook's Note: For Butter Cake and Cook's Note: Testing For Doneness and Cook's Note: Cutting and Serving a Round Cake
This Pineapple Upside-Down Cake recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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