*  Exported from  MasterCook  *
 
                      Mom’s Pineapple Upside-Down Cake
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CAKE-----
    1 1/2   c            Butter (3 sticks), divided
    6       lg           Eggs, separated
    1 1/2   t            Baking soda
    1 1/2   c            Buttermilk, with
                         -pineapple juice
    1       t            Vanilla extract (or more)
      1/2   t            Salt
    1       c            Sugar, granulated
    2 1/2   c            Confectioner’s sugar (4x)
    2 1/2   c            Flour
                         -----TOPPINGS-----
                         Pineapple rings
                         Maraschino cherries
                         Pecan halves
                         -----SYRUP-----
    2       c            Light brown sugar (1 box)
      1/2   c            Butter
      2/3   c            Water
    2       T            Karo
 
   Grease 3 cast-iron skillets.  Drain pineapple rings, reserving juice. Add
   all but 1 tablespoon of the juice to the buttermilk to make 1 1/2 cups
   fluid (equal parts, if possible).
   
   Separate eggs; place all the whites in a large bowl, place 3 yolks in one
   small container, and the other 3 in another.  Prepare 3 8-inch cake pans
   with brown-paper rounds (for bottoms) greased with shortening.  Preheat
   oven to 350 degrees F.
   
   Soften 1/2 C butter in a large bowl; add confectioner’s sugar and beat
   until thoroughly mixed.  Add 3 egg yolks, one after another, and continue
   beating.  Add vanilla and mix till thoroughly blended, scraping sides with
   spatula if necessary.
   
   Measure flour into a small bowl and stir in baking soda.  Add to
   butter/sugar mixture alternately with buttermilk in 4 steps, beginning and
   ending with the flour.
   
   Sprinkle about 1/2 t salt on egg whites.  Beat till stiff, but not dry.
   Fold egg whites into batter.
   
   TOPPING:  Melt butter in large skillet over medium heat; add 1 T of
   pineapple juice and the sugar.  Add water and Karo and cook at a high,
   rolling boil for about 3 minutes.  Pour equally into prepared cast-iron
   skillets (about 1/2 to 3/4-inch thick).  Place pineapple rings in bottom of
   each skillet, and in the centers, place a cherry. (Can add pecan halves,
   too.)  Divide batter between pans and bake at 350 degrees F. about 30-35
   minutes, until done.
  
 
 
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