Desserts

Pineapple Cake
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Ingredients:
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Butter or margarine- 1/2 cup
Brown sugar - 1 cup (firmly packed)
pineapple slices - 3 (8 1/4 oz) cans undrained
Pecan halves- 10 ( I did not use it as I didn't have it)
maraschino cherries- 11 (cut into halves) (use more like me if you want to)
large eggs - 2 (seperated)
egg yolk- 1sugar- 1 cup
All-purpose flour - 1 cup
baking powder- 1 tsp
ground cinnamon- 1/2 tsp
salt- 1/4 tsp
vanilla extract- 1 tsp
cream of tartar- 1/4 tsp



This recipe calls for using a cast-iron skillet. But I had only cake pans so I went ahead and used it. First you melt the butter in microwave and pour it in the cake pan. Spread it evenly. Then sprinkle brown sugar and press it to the bottom.Drain Pineapple, reserving 1/4 cup juice. Set juice aside. Arrange pineapple slices in the pan as desired. You can keep it whole or cut it up. Place a cherry half in the center of each pineapple rounds. Other than that you can arrange cherries as you like.Beat 3 egg yolks at high speed with an electric mixeruntil thick and pale. Gradually add sugar and beat well. Combine flour and the next 3 ingredients. Stir well. Add to egg mixture alternately with reserved 1/4 cup pineapple juice. Stir in vanilla.
Beat egg whites and cream of tartar at high speed until stiff peaks form. Fold beaten egg whites into batter. Spoon batter evenly over pineapple in the cake pans. Bake at 350 deg for 45 to 50 mins or until the cake is set. You can tell that the cake is done when you see that the toothpick you insert in the center of the cake comes out clean. Rest the cake for 10 mins and then invert it. Pour any remaining glaze on the top of the cake. Cut it into wedges and enjoy it while it is still warm with some cold vanilla ice-cream.