Pineapple Upside Down Cake Recipe

Ingredients

Topping
1/4 cup	butter
1/2 cup	brown sugar
1 can	sliced pineapple
10	maraschino cherries
Cake
1 and 1/2 cups	wheat flour
1 teaspoon	baking powder
1/2 teaspoon	baking soda
1/2 teaspoon	salt
6 tablespoons	butter
3/4 cup	sugar
2 large	egg whites
1/3 cup	sour cream
1 teaspoon	vanilla extract
1/4 cup + 2 Tablespoons	pineapple juice

Directions

Oven Temperature: 350°F

For the topping, in a 9x2 pie dish melt butter in a microwave. Mix in the brown sugar. Arrange the pineapple slices and cherries and set aside.

Using a power mixer beat the 6 tablespoons butter, add the sugar and cream together. On high speed beat in the egg whites. Then beat in the sour cream, and vanilla.

On top of the sugar,butter and egg mixture, add the flour, baking powder, baking soda, salt. Mix at a low speed, while slowly adding in the pineapple juice.

Cook for 30 minutes, and then place tin foil around the edges and continue to cook for another 20 minutes. Test the center with a tooth pick.

When cool, flip it onto a plate.

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