The original upside down cake recipe.
2/3 cup margarine, divided2/3 cup brown sugar, packed
Melt 1/3 cup margarine in 10-inch cast iron skillet. Remove from heat. Add brown sugar and stir until blended.
1 can (20 oz.) DOLE Pineapple Slices10 maraschino cherries
Drain pineapple slices well, reserve 2 tablespoons syrup. Arrange pineapple slices in sugar mixture. Place cherry in center of each slice.
3/4 cup granulated sugar, divided2 eggs, separate 1 teaspoon grated lemon peel1 teaspoon lemon juice1 teaspoon vanilla extract1-1/2 cups all-purpose flour1-3/4 teaspoons baking powder1/4 teaspoon salt1/2 cup sour cream
Beat remaining 1/3 cup margarine with 1/2 cup granulated sugar until light and fluffy. Beat in egg yolks, lemon peel and juice, and vanilla. Combine flour, baking powder and salt. Blend into creamed mixture alternately with sour cream and 2 tablespoons pineapple syrup.
Beat egg whites to soft peaks. Gradually beat in remaining 1/4 cup granulated sugar to make stiff meringue. Fold into batter. Pour over pineapple in skillet.
Bake at 350° F., 35 minutes or until cake tests done. Let stand 10 minutes, then invert onto serving plate. Serve warm or cold.
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