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Categories:
butter brown sugar pineapple maraschino cherries sugar eggs lemon juice vanilla extract flour baking powder salt sour cream
Viewed: 14 - Published at: 8 years agoIngredients
- 2/3 c. butter
- 2/3 c. brown sugar, packed
- 1 (20 oz.) can Dole pineapple slices
- 10 maraschino cherries
- 3/4 c. sugar
- 2 eggs, separated
- 1 tsp. grated lemon peel
- 1 tsp. lemon juice
- 1 tsp. vanilla extract
- 1 1/2 c. flour
- 1 3/4 tsp. baking powder
- 1/4 tsp. salt
- 1/2 c. sour cream
Method
- Melt 1/3 cup of butter in 10-inch cast-iron skillet.
- Remove from heat.
- Add brown sugar and stir until blended.
- Drain pineapple well; reserve 2 tablespoons of syrup.
- Arrange pineapple in butter-sugar mixture.
- Place cherry in center of each pineapple.
- Beat remaining 1/3 cup of butter with 1/2 cup of sugar until fluffy.
- Beat in egg yolks, lemon peel, juice and vanilla. Combine flour, baking powder and salt.
- Blend into creamed mixture alternately with sour cream and 2 tablespoons of pineapple juice. Beat egg whites to soft peaks.
- Gradually add 1/4 cup of sugar to make stiff meringue.
- Fold into batter.
- Pour over pineapple in skillet.
- Bake in a 350° oven about 35 minutes until cake tests done.
- Invert onto serving plate.
- Serve warm or cold.
