Take the rich and comforting flavor of the pound cake, cross it with the sweet, pineapple upside down cake and you have a delicious dessert!
I'm not just into fashion...I cook a little too ;0)
I like pineapple upside down cake. I like pound cake. Why not marry the two?
(I found a picture of my cake and decided I would do a tutorial for it. Sorry there are no other pic)
¼ cup Butter
¼ cup packed Brown Sugar
1 Can Pineapples Drained (Slices or Chunks)
Maraschino Cherries (As needed)
2 Tbsp Chopped Pecans (Optional)
1. Heat Oven to 400°
2. Place butter in bundt pan and melt in oven; Sprinkle brown sugar evenly over butter. Arrange pineapple in a single layer over sugar mixture; add pecans and/or cherries. Set aside
Cream together sugar and butter, add egg yolk 1 at a time; Beat well after each egg addition; Blend in vanilla and sour cream. In separate bowl, sift flour, salt and baking soda together. Add dry ingredients to batter beat well.
In separate bowl beat egg white until stiff peak form. Fold egg whites into cake batter
Carefully pour cake batter over sugar and pineapple in pan. Be sure to distribute evenly as cake batter will be a bit thick.
Bake 35-45 minutes or until inserted toothpick comes out clean.