This was a first for me – I’ve never before made a Pineapple Upside-Down Cake! (Probably hard to believe, but true!) However, this year a Pineapple Upside-Down Cake was what my sister requested for her birthday. I had to stop and think about that one, because I normally do “layer cakes” for people’s birthdays. But why not?
I found a recipe online that I liked, purchased all the ingredients for it, and the day it was time to make the cake, I pulled up the recipe and realized that it called for an iron skillet.
I have no iron skillet.
Durn the luck.
What was I to do? (My first thought was to go to Walmart and buy one…but then I decided I didn’t want to leave the house in the monsoon that was happening outside my kitchen window.)
Thankfully, the internet is a wonderful place, and I found another recipe which did NOT call for an iron skillet. And used almost all of the ingredients I had purchased! (Except for the actual pineapple juice, which my husband rejoiced over, since all he wanted to do was drink the bottle of juice, anyways.)
So here we go.
Welcome to my kitchen!
My CLEAN kitchen. Lots of times I clean the kitchen first and then cook second – I can’t stand to cook in a dirty one.
This is my main prep area.
I have other counter top, however, this is where I normally get everything going. Note the iPad (displaying the recipe) the bottle of water (for hydration during the task) and the cell phone (in case I needed to call my mom in crisis). Just kidding!
4 slices of fresh Pineapple or canned pineapple
1 1/3 cup All Purpose Flour
2/3 cup Granulated Sugar
2/3 cup Sour Cream
1/3 cup Brown Sugar
2 tbsp. Unsalted Butter
1 tbsp. Water
2 tsp. Baking Powder
1/8 tsp. Salt
¼ Cup Unsalted Butter, softened at room temperature
1 tsp. Vanilla Extract
1. Get your oven nice and hot to 350 degrees
2. Spray with nonstick cooking spray a 9 inch round cake pan.
Well, I had an 8-inch, so that had to work this time. (I’ve since been shopping for more cake pans, no worries!) And why is it in the sink, you ask? Well, I’ve been spraying things in the sink ever since I accidentally coated poor CoCo the kitty in cooking spray when she was just a tiny kitten.
CoCo loves to be in the kitchen when I’m cooking (I guess it’s all the smells and interesting sounds) but sometimes I get carried away with the spray. So now I contain it. And it’s much easier to clean up this way if I get too excited, too.
3. In a pan put 2 tbsp. of butter and place it in the oven until the butter literally just melts.
4. Sprinkle the brown sugar into the melted butter and also a tablespoon of water and swirl around in the pan to mix. To that, place the pineapple slices over the brown sugar mixture and add the cherries all around as much or as little as you want, then set aside while you make the batter.
I was at first amused by how shiny this looked…until I realized that the shine was all the BUTTER.
5. In a large bowl, mix together the butter and sugar until combined. Add the egg, vanilla and sour cream that make this cake moist – mix until smooth. Add the flour, baking powder and salt and just mix it until nice and thick.
Thick is right! Don’t be surprised if you make it, it is very thick!
6. Pour the batter over the pineapple and sugar mixture.
You can see that I actually had to spread it, not pour it. VERY thick.
7. Bake it for 30 – 35 minutes until the toothpick inserted comes out dry
At this point, I had not even seen CoCo the kitty…which is very unusual when I’m cooking. I went hunting for her…
Ah yes. I guess a nap wins out over me every time.
8. Take it out of the oven after 35 minutes and let it sit for 5 minutes only – otherwise the caramel will harden and will stick to the pan.
It smelled SO good!
9. Put it on a plate and let it cool for 30 minutes.
All in all, I was pretty pleased with the way it turned out! I’m gluten-free, so I couldn’t eat this version, but the family proclaimed it a winner!
Have you ever made a Pineapple Upside-Down Cake? What’s your best tip?
For more awesome recipes, check out the Tuesday Recipe Link Party over at Golden Reflections Blog here: http://goldenreflectionsblog.com/2013/07/loaded-vegetarian-pasta-good-tastes-tuesday-recipe-link-party.html