I have been making this cake since high school. I taught my son how to make it last weekend. The recipe is from page 149 of the Children’s House Montessori School Cooks cookbook. The recipe makes 8 servings.
Pineapple Upside Down Cake
1 large can sliced pineapple, packed in juice (reserve juice)
1 1/2 sticks butter
1 cup brown sugar
1 cup white sugar
1 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 cup pineapple juice
Preheat oven to 350F. Drain pineapple, reserving juice for cake. In a large oven-proof skillet, melt 1 stick butter and stir in brown sugar until well blended. Remove from heat and top with pineapple. Cream butter and sugar. Separate eggs. Add yolks and vanilla to batter. Add dry ingredients alternately with juice. Beat egg whites and fold into batter. Pour over pineapple and bake about 30 minutes or until lightly browned and a knife inserted into the center comes out clean.
By my calculations – Per serving – Calories: 672, Total Fat: 35.7g, Sat. Fat: 22g, Carbs: 87.2g, Fiber: 2.1g, Protein: 5g