Pineapple Upside Down Cake Recipe
How is it that you still haven't tried my recipe for Pineapple Upside Down Cake. No other ingredient will make Pineapple Upside Down Cake taste so yummy than Fruits. This is the most comforting Dessert recipe I have come across. Roll up your sleeves and try this yummy Pineapple Upside Down Cake recipe.
Ingredients
1 can (20 ounces) sliced pineapple in juice, undrained
1/3 cup brown sugar
10-12 frozen pitted sweet cherries, cut in half (do not thaw)
1 cup unbleached flour
2/3 cup whole wheat flour
1/3 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/3 cup honey
2 egg whites
1/2 teaspoon almond extract
Directions
1. Drain the pineapple, reserving the juice.
2. Coat a 12-inch ovenproof skillet with nonstick cooking spray. Place 1 tablespoon of the reserved pineapple juice in the bottom of the skillet and distribute evenly. Sprinkle the brown sugar evenly over the juice. Place 1 pineapple ring in the center of the skillet, and arrange 8 more slices around it. Fill in the spaces with the cherry halves.
3. In a large bowl, combine the flours, sugar, baking soda, and baking powder, and stir to mix well. Stir in 3/4 cup of the reserved pineapple juice and the honey, egg whites, and almond extract. Pour the batter over the pineapple slices.
4. Bake at 350 °F for 25 to 30 minutes, or just until a wooden toothpick inserted in the center of the cake comes out clean. Let cool in the skillet for 15 minutes; then invert onto a serving platter.
2. Coat a 12-inch ovenproof skillet with nonstick cooking spray. Place 1 tablespoon of the reserved pineapple juice in the bottom of the skillet and distribute evenly. Sprinkle the brown sugar evenly over the juice. Place 1 pineapple ring in the center of the skillet, and arrange 8 more slices around it. Fill in the spaces with the cherry halves.
3. In a large bowl, combine the flours, sugar, baking soda, and baking powder, and stir to mix well. Stir in 3/4 cup of the reserved pineapple juice and the honey, egg whites, and almond extract. Pour the batter over the pineapple slices.
4. Bake at 350 °F for 25 to 30 minutes, or just until a wooden toothpick inserted in the center of the cake comes out clean. Let cool in the skillet for 15 minutes; then invert onto a serving platter.
