Dessert: Pineapple Upside-Down Cake
One quarter cup butter, melted
6 - 8 pineapple slices from a can, drained
6 - 8 maraschino cherries
2 eggs, separated
One half cup sugar
Three quarters cup all-purpose flour
One half tsp. baking powder
One quarter tsp. salt
One quarter cup pineapple juice
Combine brown sugar and butter in a small bowl. Spread mixture in bottom of ungreased 9 inch round cake pan. Arrange pineapple slices in pan and then place one cherry in the middle of each slice. In another bowl, beat egg yolks until thickened. Slowly add sugar and beat together. Add flour, baking powder, salt and pineapple juice and mix well. In another bowl, beat egg whites until they form stiff peaks. Mix egg whites in with flour mixture. Pour combined ingredients over the pineapple slices in the cake pan. Bake in preheated 350 degree oven for 35 minutes. Insert knife into cake after 35 minutes to see if knife comes out clean to make sure cake is cooked. Allow to cool for about 3 minutes then invert cake pan over serving dish. Serve with whipped topping on cake if desired.
The Skinny: Use your favorite sugar substitute and skip the whipped topping or use low fat whipped topping.
National Pineapple Upside-Down Cake - April 20
|Pineapple Fruit Facts Page Information|
| Availability by variety |
| Pineapple, common name for a flowering plant family, characterized by unique water-absorbing leaf scales and regular three-parted flowers. The leaves are spirally arranged sheaths or blades, usually occurring in layers. The plant embryos have one seed leaf (see Monocots). The family, which contains more than 2000 species placed in 46 genera, is almost exclusively native to the tropics and subtropics of America, with one species occurring in western Africa. Many species are now cultivated around the globe, however. The most economically important species is the familiar pineapple. A few species are sources of fiber; others are cultivated for their showy flowers or foliage. The family constitutes an order, and the term bromeliad is used for its members. |
The pineapple was probably first domesticated in the high plateaus of central South America; it was widely planted for its fiber before Europeans first saw it in the Caribbean. Thereafter, cultivation spread to warm regions around the globe. Hawaiian plantations produce almost a third of the world's crop and supply 60 percent of canned pineapple products. Other leading producers are China, Brazil, and Mexico.
In California, Pineapples are available all year. A ripe Pineapple is fragrant, heavy and symmetrical in size. In the USA, pineapples are enjoyed as a dessert or snack, in salads, in drinks, in baking and in cooking. Once the fiberous core is removed and the fruit seperated from the shell, delicious and juicy slices can be carved from the remaining flesh. Pineapples are picked ripe and ready to eat, so you can enjoy them immediately after purchase.
Basic Nutritional Facts: Fat-free, Saturated fat-free,Very low sodium, Cholesterol-free, High in vitamin C
Detailed nutritional informatin can be found by searching the USDA Nutritional Database . Enter "Pineapple" (no quotes) as the keyword and select the link and report of interest.
Scientific classification: Pineapples make up the family Bromeliaceae and the order Bromeliales. The familiar pineapple is classified as Ananas comosus. The primitive pineapples that grow high in the Andes are classified in the genus Puya. Spanish moss is classified as Tillandsia usneoides.