AuthorRetroRuth
Rating

From Libby's

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 1 tbsp butter
 ¼ cup brown sugar
 Sliced canned pineapple
 2 egg whites, beaten stiff
 2 egg yolks
 ½ cup sugar
 ½ cup cake flour
 ½ tsp baking powder
  tsp salt
 2 tbsp water
 ½ tsp vanilla

1

Melt butter in an 8-inch skillet or cake pan. Add brown sugar, 2 slices pineapple cut in halves, and pecan halves. Beat egg whites until stiff. Add 2 egg yolks to whites and continue beating, gradually adding sugar. Gradually fold in sifted cake flour, baking powder, and salt which have been sifted together. Add water and vanilla. Pour batter over fruit; bake in a 325-degree oven for about 30 minutes.
Yield: Serves 4

Ingredients

 1 tbsp butter
 ¼ cup brown sugar
 Sliced canned pineapple
 2 egg whites, beaten stiff
 2 egg yolks
 ½ cup sugar
 ½ cup cake flour
 ½ tsp baking powder
  tsp salt
 2 tbsp water
 ½ tsp vanilla

Directions

1

Melt butter in an 8-inch skillet or cake pan. Add brown sugar, 2 slices pineapple cut in halves, and pecan halves. Beat egg whites until stiff. Add 2 egg yolks to whites and continue beating, gradually adding sugar. Gradually fold in sifted cake flour, baking powder, and salt which have been sifted together. Add water and vanilla. Pour batter over fruit; bake in a 325-degree oven for about 30 minutes.
Yield: Serves 4

Pineapple Upside-Down Cake

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