Pineapple Upside-Down Cake VI

This recipe was given to me by one of my best friends. Cooked apples, peach, apricot, pear or papaya slices could be used instead of pineapples, or a mixture of two fruits like pineapple and papaya.

Pineapple Upside-Down Cake VI


  • 1 cup white sugar
  • 1 tablespoon butter
  • 1 (20 ounce) can pineapple rings
  • 1/3 cup reserved pineapple juice
  • 1/2 cup butter
  • 2 cups white sugar
  • 8 egg yolks
  • 8 egg whites
  • 1/4 teaspoon cream of tartar
  • 3 cups cake flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup evaporated milk


1 Preheat oven to 350 degrees F (175 degrees C). Melt sugar In a small saucepan on the stovetop, then add butter. Pour this syrup into a 9×13 inch pan, followed by the pineapple juice. Arrange the pineapple rings on the syrup and set aside. Sift together flour, baking powder and salt. Set aside.

2 In a large bowl, cream butter and 1 cup of sugar until light and fluffy. Add egg yolks gradually, beating well. On low speed, add the sifted flour mixture alternately with the milk.

3 In a separate large bowl, whip egg whites and cream of tartar until soft peaks form. Gradually add 1 cup of sugar and beat until stiff, but not dry. Fold egg whites into batter until no streaks remain.

4 Pour batter over pineapple in the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into cake comes out clean. Invert immediately onto serving dish.

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