Pineapple Upside Down Cake

Pineapple Upside Down Cake

Ingredients
3/4 cup butter
1 1/2 cups brown sugar
20 ounces pineapple rings in juice, sliced in half or tidbits
1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
5 eggs - separated
1 1/2 cups sugar
8 tbsp pineapple juice
Optional - 1 cup walnuts or pecans - chopped coarse

Directions
Preheat oven to 375 degrees.

Melt butter and brown sugar in a 13x9x3" baking pan (1/4 sheet) .
Arrange pineapple slices (or tidbits) in any pattern in pan and cover with walnuts (if using) and set aside.

Using an electric mixer, whip the eggs whites with 3/4 cups sugar to form a soft peak. Set aside.
Beat the egg yolks with 3/4 cup sugar until light and creamy. Add the pineapple juice and mix slightly. Add the flour, baking powder and salt.
Now fold the whipped eggs whites into the flour mixture and pour onto the pineapple (walnut) covered baking pan.

Bake for 40-45 minutes. Cool 5 minutes and invert onto serving platter. Cool completely.

Notes:
Use two 9" pans instead of a 1/4 sheet pan.
Melt butter in microwave and add brown sugar.
Add cherries to pineapple pattern for additional colour.
Foodie Fran's Note: Turns out great in a bundt pan too!

Pastry