Pineapple Upside Down Cake
Active Time: 30 minutes
Total Time: 1 hour 25 minutes • Serves: 8
Schnucks nonstick cooking spray
1 1/2 cups Schnucks all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup Schnucks unsalted butter (1-1/2 sticks), softened, divided
1 cup granulated sugar
1 1/2 teaspoons Schnucks pure vanilla extract
2 Schnucks large eggs, separated
1/2 cup Schnucks vitamin D whole milk
1/4 teaspoon cream of tartar
3/4 cup light brown sugar
1 container (20 ounces) fresh pineapple, quartered and sliced 1/4-inch thick
1/3 cup drained maraschino cherries
1. Preheat oven to 350°F. Spray 9 x 9-inch metal baking pan with cooking spray. In medium bowl, sift flour and baking powder; add salt. In large bowl, with mixer on low speed, beat 1/2 cup butter and granulated sugar until blended. Increase speed to medium-high; beat until light and fluffy, about 4 minutes, scraping bowl occasionally with rubber spatula. Reduce speed to low, beat in vanilla. Add egg yolks 1 at a time, beating well after each addition and scraping bowl occasionally. Beat in flour mixture alternately with milk just until blended, beginning and ending with flour mixture; scraping bowl occasionally.
2. In separate large bowl, with mixer on high speed, whip egg whites and cream of tartar until whites hold a firm peak, but not dry; about 4 minutes. With rubber spatula, gently fold egg white mixture into cake batter just until combined.
3. In 2- to 3-quart saucepan, melt remaining 1/4 cup butter and brown sugar over medium heat, stirring frequently until sugar is dissolved. Continue to cook 4 to 5 minutes longer or until sugar mixture begins to bubble around edges of saucepan; remove from heat. Pour into prepared baking pan, quickly spreading to all edges. Arrange pineapple slices in rows (or favorite design), ensuring the slices do not touch; lightly push into brown sugar mixture. Place maraschino cherries in between pineapple slices; lightly push into brown sugar mixture. Gently spread cake batter over fruit. Bake 45 to 50 minutes or until wooden pick inserted in center of cake comes out with a few crumbs attached. Cool on wire rack 10 minutes. Run plastic knife around edges of pan to loosen cake; invert onto serving plate. Serve warm or completely cooled; refrigerate leftovers.
Each serving: about 440 calories, 19 g total fat (12 g saturated), 100 mg cholesterol, 230 mg sodium, 69 g carbohydrate, 1 g fiber, 50 g sugars, 5 g protein