Cookbook:Dole Pineapple Upside-Down Cake

| Dessert

This is the original Dole-brand recipe for pineapple upside-down cake.

Ingredients

 * 1 large can (~397 g / 14 oz) crushed or sliced pineapple
 * 2 cups (275 g / 9.7 oz) flour, sifted
 * 2 teaspoons baking powder
 * &frac12; teaspoon salt
 * ⅔ cup (160 g / 5.6 oz) butter or butter substitute
 * 1 cup (225 g / 7.9 oz) white granulated sugar
 * 2 eggs, separated
 * &frac12; cup (125 ml / 4.2 fl oz) milk
 * 1 teaspoon vanilla extract
 * 1 cup (180 g / 6.3 oz) brown sugar
 * Maraschino cherries, to garnish

Procedure

 * 1) Drain the juice from the can of pineapple.
 * 2) Sift flour into a mixing bowl. Sift again with baking powder and salt.
 * 3) Cream ½ cup (125 g / 4.4 oz) butter in another bowl, then gradually add sugar; cream well.
 * 4) Beat the yolks and whites of eggs separately. Add the yolks to creamed mixture and mix well, then add flour and milk alternately, mixing well.
 * 5) Fold in the egg whites and vanilla.
 * 6) Melt the rest of butter in large frying pan.
 * 7) Spread the brown sugar over the pan.
 * 8) Add pineapple. If sliced is used, place slices closely together on the sugar; if crushed, simply pour in the well-drained fruit.
 * 9) Pour cake batter over fruit.
 * 10) Bake 45 minutes at 350 F.
 * 11) Turn upside-down on serving dish and garnish with maraschino cherries.

Notes, tips, and variations

 * The cookbook has other pineapple upside-down cake recipes.