No family party was complete without my Aunt Joan’s Pineapple Upside Down Cake. My Aunt Joan was an amazing lady, cook, seamstress, professional and so much fun. I still have my 40+ year-old Communion dress she made for me!
I have to check with her daughter Jeannie, but I believe this may be her recipe.
1 lg. can of sl. Hawaiian Pineapple
2 c. flour
2 t. baking powder
1/2 t. salt
1/2 c. butter
1 c. sugar
2 eggs, separated
1/2 c. milk
2 T. butter
1 c. of brown sugar
Drain the juice from 1 lg. can of sl. Hawaiian Pineapple. Sift 2 c. flour. Sift again with 2 t. baking powder and 1/2 t. salt. Cream 1/2 c. butter, gradually add 1 c. sugar; cream well.
Beat yolks and whites of 2 eggs separately. Add yolks to creamed mixture; mix well, then add flour and 1/2 c. milk alternately, mixing well.
Fold the 2 beaten egg whites and 1 t. vanilla.
Melt 2 T. butter in large frying pan. Spread 1 c. of brown sugar over pan.
Lay slices of on top of the sugar and garnish the centers of each pineapple ring with a Maraschino cherry. Pour the cake batter on top of the fruit.
Bake 45 min. at 350 degrees.