I made this cake yesterday for dessert, just because I happened to have some leftover canned pineapple in the fridge. Who knew it was going to be so delicious and decadent! I remember when my Mom made this cake when I was little and have always loved it, but her version didn't have this rich caramel layer on the bottom. This extra step makes this cake really special and even good enough for entertaining - especially with a scoop of vanilla ice cream.
I baked this cake in a cast iron pan and so can be made in one step. However, if you do not have one, then just pour the caramel into a 9 inch cake pan or Pyrex dish. The cake recipe part is pretty basic and luckily only uses one egg (due to my kids making egg and bacon sandwiches for breakfast). The caramel part is a little trickier however, and I found it impossible to dissolve brown sugar in melted butter as the recipes tell you to do. So, if you come across the same problem, just add a teaspoon of hot water to the mixture and whisk vigorously on medium heat. This will dissolve the sugar and result in a beautiful liquid caramel. I hope you try this cake, I'm sure you and family/friends will love it.
Pineapple Upside-down Cake
(Makes 9 or 10 inch cake)
Ingredients:
Caramel layer
1/2 (4 tbs) stick butter
1/2 cup light brown sugar
1 - 2 teaspoons hot water
1 large can pineapple slices, drained
Maraschino cherries
Cake:
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 stick (6 tbs) butter, room temperature
1 cup sugar
1 egg
1 teaspoon vanilla extract
2/3 cup milk
Directions:
- Preheat oven to 350 degrees F.
- Prepare caramel: If you are using a cast iron skillet, melt the butter over medium high heat. Sprinkle on the sugar and stir to dissolve for 3 to 4 minutes. If the sugar clumps and does not blend into the butter, then add the water and whisk vigorously until a syrup forms. Transfer the caramel to a 9 or 10 inch baking pan or Pyrex dish. Set aside.
- Carefully place the rings of pineapple on top of the caramel and fill the centers with cherries (or raspberries, if you don't have cherries).
- Prepare cake: Sift the flour, baking powder and salt in a bowl.
- Using a stand or hand mixer, cream the soft butter and sugar until light and creamy. Beat in the egg and vanilla.
- Mixing on slow speed, add one third of the flour, then one half of the milk. Add another third of the flour and the remaining milk. Finally mix in the rest of the flour, but do not over mix.
- Spoon the batter evenly on top of the pineapple.
- Bake for 30 to 40 minutes or until golden brown and a toothpick when inserted in the middle comes out clean.
- Cool on wire rack for 5 to 10 minutes and carefully turn out onto a serving plate. This must be done while the cake is still warm. Enjoy!
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