- Average
- 20 mins
- 40 mins
- Average budget
Ingredients
- • 4 Eggs
- • ½ cup Butter
- • 1 cup Brown Sugar
- • 1 (20 ounce) can Sliced Pineapple
- • 10 Maraschino Cherries, halved
- • 1 tsp Baking Powder
- • ¼ tsp Salt
- • 1 cup White Sugar
- • 1 tbsp Melted Butter
- • 1 tsp Vanilla Extract
Preparation
Step 1
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a 10 inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter or margarine over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.
Step 2
3. Sift together flour, baking powder, and salt.
Step 3
4. Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine. Spread batter evenly over pineapple in skillet.
Step 4
5. Bake for 30 to 35 minutes, or until surface springs back when gently pressed with fingertip. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.