Pineapple Upside Down Cake

My daughter came down with the Swine Flu last week so we have been spending a lot of time in the house, trying not to spread it around.  Both David and I got it too, luckily it is pretty mild in adults but it was still a lousy weekend.  I was pretty bored after three days in the house and wanted to bake something when I found out that David’s second favorite cake in the whole world is Pineapple Upside Down Cake.  I have never made Pineapple Upside Down Cake before and I think I have only eaten it once or twice.  I always thought it seemed a little fussy, having to do the topping and then the cake.  I went looking for a recipe that would be pretty easy yet still give David his soft cake topped with caramelized sugar and sweet pineapple.  After looking at a bunch of them I found Emeril’s version on the Food Network website.  He made it in a cast iron skillet so that the topping could be made in the same pan the cake baked in.  I figured that if we were going to be stuck in the house with the Swine Flu we might as well eat cake.

I converted it to an egg-less recipe and left out the rum, pecans and cherries but I think the cake came out perfect, very moist and sweet but not soggy.  I have to say that I am a convert and will definitely be making this cake again.

Pineapple Upside Down Cake in the skillet

Pineapple Upside Down Cake

1 can of Pineapple rings (I used 7 rings)

3/4 cup butter, softened

3/4 cups light brown sugar

2 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1 cup sugar

1 1/4 cups milk

1 tsp. vinegar

1/4 cup pineapple juice (from can)

1 1/2 tsp. vanilla

Pre-heat the oven to 350*F.  Mix together the milk, vinegar and pineapple juice, set aside.  In 10 inch cast iron skillet melt four tablespoons of butter and add the brown sugar.  Cook over medium heat until the mixture is bubbly then arrange the pineapple rings on top.  Cook two more minutes and then flip the rings over and turn off the heat.  Set aside to cool while you make the cake batter.

Sift together the flour, baking powder, baking soda and salt.  Beat the remaining butter with the sugar until fluffy, add vanilla.  Alternate adding the milk mixture and the flour, beating after each addition.  Pour the batter on top of the pineapple rings and bake for 40-45 minutes or until a tester comes out clean.  Let cool in pan for 5 minutes and then invert on to cake plate.  Let cool to room temperature before serving.  Serves 8-10 (or two people with the Swine Flu).

Pineapple Upside Down Cake


One Response

  1. In Deborah Madison’s Vegetarian Cooking for Everyone, she uses a similar technique for an almond pear upside-down cake that I’ve made several times – also very easy and very yummy! If you don’t have that cookbook, let me know if you’d like to take a look sometime. Oh, this is Miranda, BTW. 🙂

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