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
- 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
- Preheat oven to 400 degrees F (205 degrees C).
- Melt the butter. Brush a little bit of the butter on the inside of a 9 inch cake pan.
- 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.
- Stir together the flour, salt, white sugar, and baking powder.
- Separate the eggs. Beat the whites until stiff but not dry.
- Beat two of the egg yolks until lemony yellow.
- Stir in the remaining 1/2 cup pineapple juice, vanilla, and remaining melted butter.
- Add this mixture to the flour mixture.
- Gently fold in the egg whites.
- Pour batter over the top of the brown sugar and pineapple rings.
- Bake at 400 degrees F (205 degrees C) for 30 minutes.
- 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.