You must be logged in to post a review.
This cake is lighter than most pineapple upside down cakes. Just a hint of ginger and lime work in perfect harmony with the pineapple. This cake begs to be served warm with a scoop of ice cream.
1. Preheat oven to 350 F.
2. Cut the pineapple into ½ inch thick rings. Only 5 rings are needed for this recipe. Cut those 5 rings in half.
3. Arrange the pineapple halves in an attractive manner in the bottom of a 9-inch cake pan. Set to the side.
4. To make the caramel combine the brown sugar, 1/3 cup of butter and the grated fresh ginger in a small saucepan. Cook over medium low heat for about 10-12 minutes until the sugar is completely dissolved. Remove pan from heat.
5. Pour the caramel through a strainer over the pineapple. Be sure to coat the entire bottom of the cake pan.
6. To make the cake, begin by sifting together the dry ingredients (cake flour, baking powder and salt) into a small bowl. Set to the side.
7. In another small bowl whisk together the wet ingredients (the buttermilk, eggs and both the zest and juice of the lime). Set to the side.
8. In a large bowl cream the sugar and butter together with a hand held mixer.
9. Beat 1/3 of the dry ingredients in with the creamed butter and sugar, just until combined.
10. Pour in ½ of the wet ingredients and beat just until combined.
11. Repeat with one third of the dry ingredients, then the remaining wet ingredients, and finally the last of the dry ingredients; mixing after each addition.
12. Pour the cake batter evenly into the cake pan over the pineapple and the caramel and smooth the top.
13. Bake for 35 to 40 minutes, until a skewer inserted into the center comes out clean. Remove pan from the oven and set it on a wire rack.
14. Allow the cake to cool for 5 minutes in the pan.
15. Remove the cake from the pan by running a knife around the outside edge of the cake pan, placing a platter over the cake pan and then flipping over both the pan and the platter. The cake should release onto the platter.
Enjoy Ginger and Lime Scented Pineapple Upside Down Cake served warm with a little whipped cream or a scoop of ice cream.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!