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Pineapple Upside-Down Cake

  • 4 T. margarine
  • 1/2 cup brown sugar
  • 1 can (16oz.) sliced pineapple, drained
  • maraschino cherries
    Preparation -
    Melt the margerine in a saucepan on the stove or in a microwave safe container in a microwave oven. Stir in the brown sugar and cook until the brown sugar is dissolved and the mixture is well blended. Arrange the pineapple slices in the bottom of a 9" round or square cake pan. Place marachino cherries in the centers of pineapple slices & in the spaces between the slices. Pour the brown sugar/margerine mixture in the cake pan, over the pineapple and cherries. Set aside.

    Sponge Cake
  • 1 cup flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 3 eggs, separated
  • 3 tsp. cold water
  • 1 cup sugar
    Preparation -
    Mix the flour, baking powder and salt together. In a separate bowl, beat the egg yolks, water and sugar together. Add the flour mixture and beat at medium speed for about 2 to 3 minutes. Beat the egg whites until stiff peaks form. Fold in the beaten egg whites into the batter.
    For pineapple upside-down cake - Slowly pour the sponge cake batter into the pan, over the pineapple, cherries and brown sugar mixture. Bake in a preheated oven at 350 for 40 to 45 minutes or until the cake springs back when pressed lightly in the center. Remove from the oven and let stand for 1 to 2 minutes. Run a knife around the edge, between the sides of the cake and the cake pan. Turn the cake over onto a plate and remove the pan, being careful not to let the hot syrup burn your hands.

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