Baking Dessert

Upside Down Pineapple Cake

PICNIC CHECKLIST: Red-checkered blanket? Check. A gallon of sweet tea? Check. Pineapple Upside Down Cake? Oh yeah!

There are few cakes that remind us more of an American summer than the upside-down pineapple cake. It is light, sweet yet tart, and don’t forget, it sure is pretty.

Why has it been such a long time since you have seen one of these? Honestly, with the amount of moisture in this case, it can get a little tricky. But never fear, Good Measures is here! Our high-protein All-Purpose flour gives your cake the strength it needs to make it to the picnic table.

Recipe Source

Instructions

Preheat oven to 375 degrees F.

In an ungreased 9-inch square baking pan, combine the melted butter and brown sugar, spreading it into an even layer. Arrange the 9 pineapple slices in a single layer over the sugar mixture.

In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

In a large bowl, beat the egg yolks on medium speed until thick and pale yellow, about 3 minutes. Gradually add the sugar, beating well until completely incorporated. Add the pineapple juice and vanilla extract, and blend to combine.

Reduce the mixer speed to low, add the flour mixture, and beat until just combined.

In a clean medium bowl with clean beaters, beat the egg whites on medium-low speed until frothy, then gradually increase to medium-high speed and beat until stiff peaks form. Gently fold the egg whites into the egg yolk mixture until no white streaks remain.

Spoon the batter into the pan, spreading it evenly over the pineapple slices. Bake until a toothpick inserted in the center comes out clean, 28 to 32 minutes. Allow to cool for 10 minutes, then invert the pan onto a serving dish. Place a maraschino cherry in the center of each pineapple slice.