Total Calories: 218
Drain pineapple, reserving liquid cut slices in half. Melt butter in 8-inch round baking pan. Stir in brown sugar and 1 tablespoon reserved pineapple liquid. Arrange pineapple and cherries in pan. Add cream of tartar to egg whites beat at high speed until foamy. Gradually add 1/4 cup sugar, beating until stiff peaks form set aside. To egg yolks, add flour, remaining sugar, salt, baking powder, pineapple juice, and flavorings. Blend at low speed until moistened beat 1 minute at medium speed. Pour over egg whites. By hand, fold carefully just until well blended. Pour batter over pineapple slices. Bake at 350 degrees F. for 25 to 30 minutes or until top springs back when lightly touched. Let stand 5 minutes, then invert onto plate and serve warm or cold, plain or with whipped cream, if desired.
Apple Upside Down Cake: Prepare butter and brown sugar mixture in bottom of pan, using 1 tablespoon lemon juice in place of pineapple juice. Arrange 1 1/2 cups peeled sliced apples in circular pattern in pan. Prepare batter as above, using orange juice or water in place of pineapple juice. Continue as above.
This Pineapple Upside Down Cake recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.
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