I had a chance to try a pineapple upside-down cake for a potluck on Monday. I gleaned the recipe from a book I was given when I was first married. Wow the sugar. I cut the sugar considerably, but I think it could still be cut some more. The recipe called for a no. 2 can of pineapple which translates to a 20 oz. can in today’s language.
1/3 cup butter
2/3 cup brown sugar, do not pack
1 20 oz. can sliced pineapple in pineapple juice, reserve juice
Whole pecans — enough to put in the center of the pineapple slices
1 cup flour
1 tsp baking powder
1/8 teaspoon salt
3 eggs, separated
2/3 cup sugar
5 Tbsp pineapple juice
Melt butter in a 8 inch cast iron frying pan. Spread brown sugar evenly in pan. Arrange pineapple slices on sugar, filling spaces with pecans. Mix flour, baking powder, and salt together. Beat egg yolks until light, adding sugar gradually. Add pineapple juice and flour mix. Mix well then fold in stiffly beaten egg whites. Pour batter over pineapple. Bake 30-35 minutes at 375 degrees. Cool for about 30 minutes and turn upside down on a serving plate. Top with whipped cream.
— Barbara Rexford