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Old Fashioned Pineapple Upside-Down Cake
August 05, 2010

This is one of the most popular Pineapple Upside-Down Cake on this site. My mother has an easier version where you don't need to beat the egg whites separately. Whisk together whole eggs and sugar until the liquid becomes light yellow and foamy. This means the chemical reaction is almost equivalent to beating the egg whites in the end batter. It is also easier that way when you mix in the dry ingredients to the batter because there is always enough liquids. I also pour the juice from the can on the cake after taking it out of the oven. It makes it so moist and even more pineapple cake.

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