Pineapple upside down cake

For a very long time, I have wanted to make a ‘Pineapple upside down cake’. Something about it is festive and springy and very celebrative. I am not a big fan of icing, and the fact that this cake decorates itself, is a big bonus for me. I googled a lot of recipes for this classic, Southern cake and landed on this one by Susan, of Foodblogga. She says this recipe is 70 years old and that the recipe is her grandmothers. If something has stuck around for so many years, it is definitely good. I always trust grandmas when it comes to good food. 🙂
It looked fabulous and served as dessert and a centerpiece for my Easter lunch.

Thanks Susan for a wonderful recipe.

Ingredients:
1 stick butter(1 cup/8 tbsps)
1 cup brown sugar
1 (20-ounce) can sliced pineapple
1/4 cup glazed cherries
a few whole pecans
1 cup flour
1 tsp baking powder
1/8 tsp salt
3 eggs, separated
1 cup granulated sugar
5 tablespoons pineapple juice
1 teaspoon pure vanilla extract

Method:
Position a rack in the center of the oven, and preheat to 350 degrees F.

Add butter to a 9-inch-round baking pan, and place inside of a warm oven until melted, about 5 minutes. Remove from oven, and sprinkle brown sugar evenly over the butter. Add 6 pineapple slices and place 3 glazed cherries inside of each pineapple ring. Slice the remaining pineapple slices into halves and line the sides of the pans, to form arches. Fill in the nooks and crannies of the base with whole pecans.

Sift the flour, baking powder and salt, at least three times.

Using a hand mixer, in a metal or glass bowl, beat egg whites at high speed until fluffy. Set aside.

In a separate bowl beat egg yolks with sugar at medium speed until creamy and light yellow in color. Add pineapple juice and vanilla extract and beat well. Sift the flour mixture to the creamed mixture gently, and beat until well combined. Fold in the egg whites with a rubber spatula. Pour cake mixture evenly over the fruit, and smooth with the spatula. The batter came to the very top of the cake pan, and for fear of it spilling over while baking, I placed it over a sheet pan.

Bake for 45-50 minutes, or until cake is golden and a toothpick inserted into the center comes out clean. The cake seemed to rise quite a bit while in the oven, but it does deflate on cooling, so don’t be alarmed. Place on a wire rack to cool for 10 minutes. Run a blunt knife around the edges of the pan to loosen the cake. Invert carefully onto a cake stand or platter. Serve warm or at room temperature.

Verdict: Caramelized pineapples soaked in sweet sticky topping with a nutty surprise of pecans here and there, beneath a soft spongy cake. Beautiful to look at, decadent to eat and satisfying to the core…now, that is a dessert. We really enjoyed it a lot, especially the kids.

Sending this to ‘Veggie/Fruit of the Month: Pineapple’, event series by Priya Mitharwal.

Also to ‘Bookmarked Recipes: Every Tuesday Event #38’

And, to ‘Kids Delight – Colorful and Healthy meal ideas using Fruits and Vegetables’, series by Srivalli.

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14 Comments

  1. Hi…the cake looks really good,though was curious about the flour used. Is it cake flour or all purpose flour? And if its all purpose flour,is it better to use the cake flour?

  2. Upside down cakes have been my recent fascination and you have recreated the classic so very beautifully!! Great recipe..
    Thanks a lot for linking this to bookmark event 🙂
    US Masala

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