Chef Maxwell's recipe for Historic 1923 Pineapple Upside Down Cake

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This is based on the original Dole® recipe and was prepared by Chef John Maxwell and a Dole® chef at the 2016 State Fair.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

Historic 1923 Pineapple Upside Down Cake

¼ pound butter
1 medium can pineapple slices
1 cup brown sugar
3 eggs, separated
1 cup flour
1 cup sugar
1 teaspoon baking powder
5 tablespoons pineapple juice

Preheat oven to 350°.

In a cast iron frying pan that’s at least 11" in diameter and 3" deep, melt the butter. Spread brown sugar over melted butter, and then lay on pineapple slices.

Sift flour with baking powder. Beat egg yolks and add in the flour mixture, sugar and pineapple juice. Beat egg whites, and fold them into the batter.

Pour the batter over the pineapple mixture in pan, and bake 35 minutes or until a toothpick inserted in the middle comes out clean. When done, place cake plate on top of pan and invert pan and plate to set cake on plate. Serve with whipped cream.

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