Ingredientsservings 246 cals
- 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 9x13 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.
- 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.
- 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.
- 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.
Per Serving: 246 calories; 6.1 g fat; 44.7 g carbohydrates; 3.8 g protein; 80 mg cholesterol; 142 mg sodium. Full nutrition
ReviewsRead all reviews 5
After reading the other reviewss I was skeptical about trying to make it. The recipe was quite tiresome to make but when it was done didn't care for it at all. I didn't like the lack of brown su...
This was the worst cake I ever made. It was time consuming and difficult. The eggs, butter, flour mixture was as sticky as tar making the whipped egg white fold very difficult and time consumi...
Was my first attempt at a pineapple upside-down cake, and I think I did alright. The only thing I couldn't swing was melting the sugar. Everytime I got it to melt and tried to transfer the mix...
Just beautiful! So moist it melted in my mouth! This one is a must try!