Friday, September 24, 2010

Pineapple Upside Down Cake

Oh my, I didn't mean to take such a long blogging break and not tell you that I'd be gone. I've been to a ladies retreat at Lake of the Ozarks for a few days where I didn't have to cook, or do dishes or clean anything. So when I returned home, I really didn't want to cook, wash dishes or clean anything. It was too nice having those things done for me! I have tried a couple of new recipes, but did not care for them, so I didn't want to blog about food I did not like. But now I have a real tasty dessert for you.

I have never made a Pineapple Upside Down Cake before, but I had purchased a fresh pineapple on sale several days ago and thought I'd use some of it in this cake. It was so good! The sweet, gooey brown sugar and butter topping along with the pineapple and pecans really make this classic cake. I placed the pineapple slices tightly together when arranging the topping, but the fruit shrinks some as it bakes, so next time I'll squeeze the pineapple in closer. I don't care for Maraschino Cherries, which are typically used in this cake, so I used pecan halves instead. The cherries are prettier, but the pecans taste better to me. I found this recipe at Joy of Baking, and she gives some interesting information about this classic recipe. I did not follow her directions for cooking the topping longer, because the topping will be cooking in the oven for so long. It turned out perfect with the shorter cooking time. The cake is sturdy, but has a fine texture and of course the topping is so gooey and delicious. It was even better on the second day. I used fresh pineapple, but canned may be substituted, if desired. Hope you give it a try!

adapted from Joy of Baking

Preheat the oven to350 degrees F and place oven rack in the center of the oven. Spray a 9 inch round baking pan with cooking spray.

4 tablespoons unsalted butter
3/4 cup light brown sugar
1medium pineapple, peeled, quartered and sliced( or canned pineapple slices)
Maraschino cherries or pecans

Place the butter and brown sugar in a sauce pan and heat until hot and bubbly. Pour sauce into the prepared 9 inch round pan. Arrange the pineapple and pecans in the pan. Prepare the cake batter.

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup ( 8 tablespoons, or 113 grams), unsalted butter, room temperature
1 cup granulated sugar
1 teaspoon pure vanilla
2 large eggs, separated
1/2 cup milk
1/4 teaspoon cream of tarter

In a large bowl, beat the egg whites and the cream of tarter until the whites will hold a stiff peak. In another bowl, beat the sugar and butter with an electric mixer until light and fluffy. Add the vanilla and egg yolks and beat well. Add the flour mixture in (3 additions), alternately with the milk (in two additions), ending with dry ingredients, scrapping down the sides as you mix. Gently fold half of the beaten egg whites into the flour mixture. Fold in the remaining egg whites, and pour the batter into the cake pan over the topping mixture. Gently smooth the top. Bake at 350 degrees for 45-50 minutes, or until a toothpick inserted into the cake comes out clean. Place on a wire rack to cool about 5 minutes. Run a knife around the edge of the pan and carefully invert the cake onto a serving plate. Cool completely. Enjoy!


  1. Sounds like a wonderful break from "life!" I love this cake, but the ding dong Cajun doesn't like cakes with fruit much so I end up eating all of it, or tossing half of it. Yours looks gorgeous with the pecans. Hope you have a great week!

  2. This cake has been a favorite of mine since childhood. I love everything about it. Your retreat sounds wonderful. I am more than a tad envious. I hope you are having a great day. Blessings...Mary

  3. One of my all time favourites! Love the addition of pecans.

  4. What I would give for a slice of this tasty cake.

    The galette down below looks delicious too.

  5. That looks so yummy ...haven't made or eaten one since the 70's lol the pecan idea.

  6. I've never made a pineapple upside down cake before and I don't know why, because it's one of hubby's favorites. I guess I'm afraid I'll screw it up...LOL

    Yours looks delicious!

  7. My favorite cake! All that lovely caramelized sugar on the pineapple! Yum!

  8. Welcome back and thank you for sharing this beautiful and delicious cake with us! Love pineapple!

  9. Welcome hom! This is indeed a scrumptious cake - the kinds that's been made through the ages and always delights. (Especially with fresh pineapple!)

  10. This cake is such a treat, especially when its made with fresh pineapple. I remember my mom baking this for us when I was a child.

  11. One of my ALL time favorites!!!!!

  12. pecans over cherries, for sure! i love pineapple upside down cake, and although i've never made it with fresh pineapple--yum!

  13. I have always wanted to make this. It looks delicious.


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