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Mom's Pineapple Upside-down Cake
Author/Submitted by:
Servings: 1
Categories:
Cakes
/
Desserts
Ingredients:
-----CAKE----- 1 1/2
cups
Butter (3 sticks),
divided
1
teaspoon
Vanilla extract (or more) 6
large
Eggs,
separated
1/2
teaspoon
Salt 1 1/2
teaspoons
Baking soda 1
cup
Sugar,
granulated
1 1/2
cups
Buttermilk,
with
2 1/2
cups
Confectioner's sugar (4x),
pineapple juice
-----TOPPINGS-----
Pineapple rings
Pecan halves
Maraschino cherries
-----SYRUP----- 2
cups
Light brown sugar (1 box) 2/3
cup
Water 1/2
cup
Butter 2
tablespoons
Karo
Directions:
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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