Good Old Fresh Pineapple Upside Down

Pineapple Upside Down brings back many childhood memories. It is a desert I haven’t eaten in about 20 years or more. I decided to make it because I wanted to make a heavier cake so we would feel like we had actually eaten something rather then just having a little bite of something fluffy.

It turned out great even though I improvised slightly. Every one really enjoyed it.

Fresh Pineapple Upside Down Cake

Ingredients

  • 3/4 cup butter
  • 3/4 cup packed dark brown sugar
  • 3/4 cup unsweetened pineapple juice (I used 1/4 cup fresh orange  juice for the topping and 1/2 cup fresh pineapple juice for the cake.)
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup white sugar
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 1 fresh pineapple – peeled, cored and cut into rings

Directions

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Melt the butter. Brush a little bit of the butter on the inside of a 9 inch cake pan.
  3. Mix 5 tablespoons of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). Add cherries to design. Set pan aside.
  4. Stir together the flour, salt, white sugar, and baking powder.
  5. Separate the eggs. Beat the whites until stiff but not dry.
  6. Beat two of the egg yolks until lemony yellow.
  7. Stir in the remaining 1/2 cup pineapple juice, vanilla, and remaining melted butter.
  8. Add this mixture to the flour mixture.
  9. Gently fold in the egg whites.
  10. Pour batter over the top of the brown sugar and pineapple rings.
  11. Bake at 400 degrees F (205 degrees C) for 30 minutes.
  12. Let cake cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so that the pineapple side is up.

It is very important to grease the pan properly – or the baking paper if you use it – because the brown sugar mixture is very sticky so you will loose some of it when taking the cake out of the pan. I didn’t grease mine properly so I needed to scrape the topping off the baking paper after inverting it and put it back on the cake.

I used some orange juice since I didn’t have enough pineapple juice. Actually I squeezed the juice myself – so that was not very time efficient.

Well, it was a great and tasty experience. Hope you try it too.

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About everyvariety

I find that being aware of looking for opportunities to enjoy life through as many senses as possible creates strong impressions of pleasure that enhance life's experiences. As with any other creation, there are many aspects to making an enjoyable experience. There should be memorable stimulation caused by texture, smell, color, taste, and visual presentation. This blog follows my journey as I learn to create, through following other's recipes, adapting recipes and creating my own. My love for all cooking, but mostly baking, comes from the joy I feel when sharing what I make with others and the satisfaction of a job well done. I am not naturally gifted when it comes to cooking but I find the experience meditative and creative, thus mentally relaxing. Please join me in my quest for making eating a beautiful experience.
This entry was posted in Cakes, Pineapple and tagged , , , . Bookmark the permalink.

2 Responses to Good Old Fresh Pineapple Upside Down

  1. mom says:

    It was good….and called back pleasant memories.

    Like

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