[SEA] Pineapple Upside Down Cake
I have never tried this cake but need to bake one in a couple of week for a very special person (it is her favorite). I am looking for the best version in Seattle, so I can sample and then test out some recipes and try to duplicate. Any recommendations?
PUDC is pretty forgiving, and might even forgive using batter from this (very sweet):
Hawaiian Wedding Cake
Heat oven to 325
In a large bowl, mix together with a wooden spoon until just combined:
2 c. Flour
2 c. Sugar
2 tsp. Baking Soda
I combined separately but some say this is fussy (maybe they were, sensibly, using a mixer)
2 eggs, lightly beaten
1 can (20 oz.) crushed pineapple with juice, undrained
1 c. Shredded Coconut
1 c. walnuts, coarsely chopped (I used toasted pecans)
Spoon the mixture into a prepared pan and bake for 35-40 minutes.
In a separate bowl make cream cheese frosting:
1 stick unsalted butter
4 oz. cream cheese
mix in til smooth
2 c. powdered sugar
As it gets smooth, add 1t vanilla
The only PUDC I've seen in Seattle was at Wild Mountain Cafe, and it was good.
Wild Mountain Cafe
1408 NW 85th St, Seattle, WA 98117
Why buy one when they're so easy to make. My favorite cake of all time. Don't scoff at starting with a box cake; it works wonderfully in this recipe:
EASY PINEAPPLE UPSIDE DOWN CAKE
1 stick butter
1 c. brown sugar, packed
1 box yellow cake mix
1 lg. can crushed pineapple, with juice
Maraschino cherries (optional)
Mix cake mix according to package directions; except replace some of the water with a small can of pineapple juice to reach correct measurement.
Melt butter in a 9 x 13 inch pan. Sprinkle brown sugar over butter and stir a little to dissolve sugar. Spread pineapple evenly over brown sugar. (You may add cherries here, if desired. I'm not big on cherries.) Pour cake batter over pineapple and spread evenly.
Bake at 350 degrees for approximately 30 minutes. Invert onto a cookie sheet or large cake platter to serve.