Pineapple Upside Down Cake

This is comfort food for me.  I have very fond memories of making Pineapple Upside Down Cake with my mom on a Sunday night with my family.

Pineapple Upside Down Cake

1/2 C. Butter
1 C. Brown Sugar
1 tsp. Corn Syrup
1 Can Pineapple Tidbits
1 1/2 C. Flour
1 1/2 tsp. Baking Powder
5 Eggs, separated
1 1/2 C. Sugar
1/2 C. Pineapple Juice

  You need a large skillet that is oven safe.  Preheat oven to 350 degrees.  In skillet melt butter.  Add brown sugar and corn syrup.  The corn syrup keeps the sugar from crystallizing.  It is a small ingredient, but makes all the difference in my mind.  Once it begins to bubble, turn off heat.  Place tidbit in brown sugar mixture until the bottom of the skillet is covered.

Separate the eggs.  Beat egg yolks lightly then add sugar and pineapple juice.  Mix flour and baking powder.  Beat egg white until stiff.  Add dry ingredients to sugar mixture.  Fold in egg whites.  Pour cake mixture over the top of brown sugar and pineapple.  Place the entire skillet in the oven and back for 30 - 35 minutes or until golden brown.  Insert a toothpick in center of cake to make sure the cake is done.

While cake is hot, place a large serving dish or plate over the top of the skillet.  Turn skillet and cake over onto plate.  Make sure your hands are out of the way of any topping that might drip.  It really hurts if this falls on your hand.