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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Pineapple Upside-down By Pwhayes
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Cakesandfrostings - Cake Pineapple Upside-down By Pwhayes Post by :choklit Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3497

Click below to download : Cakesandfrostings - Cake Pineapple Upside-down By Pwhayes (Format : PDF)

Cakesandfrostings - Cake Pineapple Upside-down By Pwhayes

1/4 C Butter
1 C Brown sugar, firmly packed
3/4 C Chopped pecans
20 oz. Can of pineapple slices, drained, reserving 5 tablespoons juice
3 Eggs, separated
1 C Sugar
1 C All-purpose flour
1 t Baking powder
1/2 t Salt
Maraschino cherries


Preheat oven to 350°F.

Melt butter in a 9-inch cast-iron skillet.

Add brown sugar and pecans; stir well to thoroughly combine, then turn off .

Arrange 8 pineapple slices in a single layer over brown sugar mixture (your 9-inch skillet should accommodate 8 slices without overlapping).

Set skillet aside.

Combine flour, baking powder and salt in a bowl; set aside.

Beat egg yolks at medium speed until they are thick and lemon colored.

Gradually add sugar, continuing to beat.

Add flour mixture to yolk mixture, and stir in reserved pineapple juice.

Beat egg whites until stiff peaks form.

Fold whites into cake batter.

Pour or spoon batter evenly over pineapple slices.

Bake for 40 to 45 minutes.

Cool cake in skillet for 30 minutes; then invert it onto a serving plate.

Place a maraschino cherry in center of each pineapple ring.
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10 oz. can crushed pineapple, drain and reserve juice 12 pecan halves 3 Tbsp. margarine 6 maraschino cherries, halved 3/4 c. brown sugar 1 Betty Crocker yellow SuperMoist cake mix (follow directions) Using a 10-inch cast-iron skillet, melt margarine; add brown sugar and pat down to cover bottom of skillet. Arrange pecans and cherries upside down; sprinkle with pineapple, covering as evenly as possible. In mixing bowl prepare cake mix according to directions, using reserved pineapple juice instead of water. Pour batter over pineapple, stopping 1-1/2-inches from top of pan. Bake at 350 degrees for 40 to 45 minutes.
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Serves: 12 Ingredients: 1-1/2 c. flour 3/4 c. sugar 2 t. baking powder 1/2 t. salt 1/3 c. shortening 1/2 c. milk 1 t. vanilla 1 egg brown sugar 8 oz. can crushed pineapple, drained Instructions: Sift flour, sugar, baking powder, and salt into large bowl. Add shortening, milk, and vanilla and beat with electric beater on low speed 1/2 minute. Increase speed to high and beat 2 minutes. Add egg and beat another minutes. Cover bottom of lightly greased 8" square baking pan with brown sugar, then pineapple. Cover with batter. Smooth top. Bake at 350 degrees about 25 minutes.
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