Easy Pineapple Upside Down Cake

• Vegetarian

• Produce

  • 1 can Dole pineapple, Slices
  • 1 tsp Lemon peel

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 tsp Lemon juice
  • 2/3 cup Margarine

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 3/4 tsp Baking powder
  • 2/3 cup Brown sugar, packed
  • 3/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Sour cream

• Desserts

  • 10 Maraschino cherries

Found on thejennyevolution.com

Description

Ingredients

• ⅔ cup margarine, divided
• ⅔ cup packed brown sugar, divided
• 1 can (20 ounces) Dole Pineapple Slices
• 10 maraschino cherries
• ¾ cup granulated sugar, divided
• 2 eggs, separated
• 1 teaspoon grated lemon peel
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• 1¾ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup sour cream

Directions

• Heat oven to 350 F.
• In 10-inch cast-iron skillet, melt ⅓ cup margarine. Remove from heat. Add brown sugar and stir until blended.
• Drain pineapple slices; reserve 2 tablespoons syrup. Arrange pineapple slices in sugar mixture. Place cherry in center of each slice.
• Beat remaining ⅓ cup margarine with ½ cup granulated sugar until light and fluffy. Beat in egg yolks, lemon peel, lemon juice and vanilla. Combine flour, baking powder and salt. Blend into creamed mixture alternately with sour cream and reserved pineapple syrup.
• Beat egg whites to soft peaks. Gradually beat in remaining ¼ cup granulated sugar to make stiff meringue. Fold into batter. Pour over pineapple in skillet.
• Bake 35 minutes, or until toothpick inserted comes out clean. Let stand 10 minutes then invert onto serving plate. Serve warm or cold.