One Review
You must be logged in to post a review.
Deb’s Pineapple Upside-down Cake
x
Print Options
Description
I chose to use crushed pineapple for maximum moisture, as I find the pineapple rings in many versions end up tough and hard to slice. The cast iron pan makes for a crusty edge that you just can’t achieve with a normal cake pan, and it helps the caramel topping reach a rich, dark brown.
Ingredients
- 2 cups Cake Flour (or 1 1/2 Cups All-Purpose Flour And 1/2 Cup Cornstarch)
- 2 teaspoons Baking Powder
- 3 whole Eggs, Separated
- 3 sticks Butter, Divided
- 1-½ cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1 can (20 Oz. Can) Crushed Pineapple, Drained, Juice Reserved
- 1 cup Reserved Pineapple Juice (add Water If Needed To Make A Full Cup)
- 1 cup Brown Sugar (light Or Dark, Your Choice)
- 1 jar (6 Oz. Jar) Stemless Marachino Cherries, Drained
- ½ cups Roughly Chopped Pecans Or Walnuts
Preparation
Preheat oven to 350 degrees and place a 12″ cast iron pan in the oven so it gets nice and hot. In the meantime, make your cake batter.
Beat egg whites until stiff peaks form; set aside. In a separate small bowl, sift together flour and baking powder; set aside. In a separate large bowl, beat 2 sticks of butter and granulated sugar until fluffy. Beat in yolks, add vanilla, and mix well. Alternately add flour mixture and pineapple juice until all is added and combined. Gently fold in the egg whites.
Carefully remove the hot pan from the oven; add remaining 1 stick butter and brown sugar and stir to combine. Allow to caramelize a little, then arrange cherries in a decorative pattern. Sprinkle chopped nuts then crushed pineapple over the cherries without disturbing the arrangement. Pour cake batter to fill the pan to within 1/2 inch from the top (mine was completely filled, which was why it had “mushroomed” a little to form a delicious crusty rim). Bake for 45-50 minutes, or until a toothpick inserted in the middle comes out clean.
Allow pan to rest for a couple minutes on a cooling rack, then VERY carefully invert onto a serving plate. If any of the caramel goodness sticks in the pan, scoop it out and gently arrange it on top of the cake. Allow to cool completely before cutting and serving. (Or cheat and hack it up while it’s still warm to scarf down with a scoop of vanilla ice cream. I won’t tell!) Enjoy!
Related Recipes
Prep: Cook:
Serves: 12 Level: Intermediate
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 16 Level: Easy
Prep: Cook:
Serves: 32 Level: Easy
Gooey Butter Cake
by Beth Pierce in
Desserts
by Beth Pierce in
Desserts
This family friendly Gooey Butter Cake has seven ingredients and takes...
Prep: Cook:
Serves: 16 Level: Easy
5 Comments
Leave a Comment
You must be logged in to post a comment.
adobesol on 4.28.2011
This is a fabulous recipe! Nearly impossible to mess up, easy and a big hit. The edges of the cake come out crisp and chewy while the cake is very moist. Just wonderful. Highly recommend!
momm on 5.9.2010
This was a wonderful cake. The crushed pineapple instead of the typical rings allows the pineapple flavor to spread through the cake and it is easier to eat. I used an 11 inch skillet and it worked fine. I think it probably would have also worked with a 10 inch skillet also.
bevy on 3.6.2010
Good recipe but mine overflowed the pan also. Maybe less butter in the caramel?
hickeyja on 1.18.2010
OOPS! I accidentally clicked on 2 mitts. It should have been 5 MITTS!! This recipe is definitely a keeper. Can my goof be fixed?
hickeyja on 1.18.2010
Deb made this cake for a mutual friend’s birthday on Saturday. It is WONDERFUL!! Many Pineapple Upside-Down Cakes are too soggy or too dry. This one is the perfect balance of rich, pineapple-y caramel and tasty, moist cake. The edges of the cake were marvelously crunchy without being burnt. Great cake. I highly recommend it.