30 by 30: Pineapple Upside Down Cake

This is one of those recipes on my 30 by 30 list that isn't necessarily fancy or complicated. It's just something that I realized I have never made and wanted to give it a shot.

There are SO many pineapple upside down cake recipes floating around out there. Honestly, I couldn't decide which one to use so I ended up just creating my own recipe.

It was AMAZING! So delicious, so juicy, and the fresh pineapple put it over the top. We inhaled this cake and I will definitely be making it again!

Enjoy!

Pineapple Upside Down Cake

Topping:

5 TBSP butter, melted
3/4 cup brown sugar
1/4 cup pineapple juice

Cake:

1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup white sugar
3 egg whites
2 egg yolks
1 tsp vanilla extract
1/2 tsp rum extract
1/4 cup buttermilk
1/4 cup pineapple juice
7 TBSP butter, melted

Fresh pineapple, sliced


　Preheat oven to 350. Grease a 9" cake pan and line bottom with parchment paper.

Mix brown sugar, butter, and pineapple juice; pour into cake pan. Top with pineapple slices.

In a bowl stir together the flour, salt, white sugar, and baking powder.

In large mixing bowl beat egg whites until stiff.

In a separate bowl, mix egg yolks until lemony yellow. Stir in extracts, pineapple juice, buttermilk, and butter. and remaining melted butter. Add this mixture to the flour mixture. Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings.

Bake for 40-50 minutes or until toothpick comes out clean.  Let cake cool in pan for 10 minutes then invert cake onto serving dish.