Pineapple Upside Down Cake
Cake topped with pineapple, cherries and walnuts.
Ingredients
1/2 cup butter
1 No. 2 can sliced pineapple
Maraschino cherries
1 cup dark brown sugar
4 tablespoons chopped walnuts
1 cup sugar
1 cup sifted flour
1 teaspoon baking powder
1/8 teaspoon salt
3 eggs, separated
5 tablespoons pineapple juice
Instructions
Preheat oven to 375 degrees.
Put melted butter in a large round cake pan. Spread brown sugar evenly in pan. Put pineapple slices in the bottom of the pan and decorate with nuts and cherries.
Sift flour, baking powder and salt together. Separate eggs and beat egg whites until stiff (dry). Save them aside. Beat egg yolks until light adding sugar gradually. Add pineapple juice and flour. Fold in the stiff egg whites. Pour over pineapple slices, cherries and walnuts.
Bake at 375 for 30-35 minutes or until a knife inserted comes out clean. Turn upside down on a large plate almost immediately.
Serve with whipped cream