Pineapple Upside-Down Cake
By Helen Johnson (Chef Geoff's Mommom)

¾ cup margarine (1½ sticks)
½ cup firmly packed brown sugar
1 can 14.25 oz. sliced pineapple
1 cup sugar
2 tbsp. baking powder
1 tsp. vanilla
¾ cup ice water
1¾ cup sifted cake flour
2 egg whites
1 tsp. salt

Melt ¼ cup margarine and pour into cast iron pan. Sprinkle with brown sugar and arrange pineapple in pan. Cream remaining margarine with ¾ cup sugar, then add vanilla. Sift flour, baking powder and salt. Add to margarine alternating with ice water, beat well after each addition. Beat egg whites until foamy, then gradually fold in batter. Pour into pan and bake at 350 degrees for 50-55 minutes or until done. Invert cake on large plate or wire rack to cool. Usually baked in cast-iron frying pan but you can use 9" cake pan.

I also have my Poppop's Strawberry Divine Divinity Pie recipe I mentioned before.

-Chef Geoff

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