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Pineapple Pecan Upside-Down Cake
1/2 cup butter
1 cup brown sugar
1 (15 1/2 ounce) can pineapple slices, undrained
1/4 cup pecan halves
3 eggs, separated
1 cup granulated sugar
1 cup sifted cake flour
1 teaspoon baking powder
1/8 teaspoon salt
Melt butter in a 10-inch cast iron skillet.
Sprinkle evenly with brown sugar.
Drain pineapple, reserving 1/3 cup juice (set juice aside).
Arrange pineapple slices over brown sugar, placing a half pecan in center of each pineapple slice.
Beat egg yolk until thick; add sugar, flour, baking powder and salt.
Stir in reserved pineapple juice.
Beat egg whites to stiff peaks; fold in flour mixture.
Spoon batter over pineapples.
Bake at 375 degrees F for 30 minutes.
Upside-Down Cake Recipes