Pineapple Upside Down Cake
I have been tasked with making this for my cousin's surprise birthday party in a couple of weeks. Her late mother made "the best," but alas I never tried it. From what I understand, a cast iron skillet and fresh pineapple are a must. I need some tips and recipes so I can start practicing. I don't even know if it is served warm, with ice cream, can you make ahead? Help!
Grease the pan so it comes out easy. Serve warm or room temp with soft whipped cream.
Once you get it down, you can experiment with different versions, like gingerbread pumpkin upside down cake topped with apple slices and cranberries, or the one I'm trying soon topped with bananas,rum and nuts. Good for breakfast parties too.
Tried this recipe last night as my first attempt. I opted against recipes with cake mix, cherries, canned pineapple or nuts, so this one appealed to me. The dark rum also seems like a key ingredient.
I followed this recipe almost to the letter, except for cardamon I substituted 1/2 tsp cinnamon and 1/4 tsp cloves. I think I would start checking for doneness at 35 minutes next time. It didn't overcook - but got pretty dark on top (bottom?) after 45 minutes.
Success! We almost devoured half the cake last night. How could I have lived 30+ years and never tried this cake?! Brought the rest into the office today and received good reports from all. I think I will still try 1-2 more recipes, but this one is definitely a contender. Thanks!
Wow - thanks everyone for all the tips and links. I had searched on this site, but since I can't seem to figure how to just search one board, I get lots of results for eating - rather than baking - PUDC. The long name probably doesn't help either.
Will be buying fresh pineapple today!
Pineapple Upside-Down Cake
1/2-cup butter (1-cube, 1/4-lb)
1-1/2 cups brown sugar
1 (20 ounce) can sliced pineapple rings - reserve liquid
7 to 10 maraschino cherries - without stems
1 (18.25 ounce) package yellow cake mix
1-1/3 cups water / pineapple juice from above can
1/3 cup cooking oil
Preheat oven to 350 F.
In an 11-inch cast iron skillet on the stove-top, over medium high heat, melt 1/4-pound of butter. Remove from heat.
Sprinkle 1-1/2 cups of brown sugar evenly to cover melted butter. If needed, even out layer of brown sugar with a fork.
Arrange pineapple rings around the bottom of the skillet, on top of the brown sugar, one layer deep. You will probably end up with six pineapple rings around the edge of the skillet and one in the middle.
Reserve pineapple juice from can.
Place a maraschino cherry in the center hole of each pineapple ring.
In a 2-cup measuring cup, mix pineapple juice from can with enough cold water to make 1-1/3-cups of liquid.
In a large mixing bowl, mix at low speed until moistened, 1 (18.25-oz) box of yellow cake mix, 3 eggs, 1-1/3 cups of water/pineapple juice and 1/3-cup of cooking oil.
When cake mix ingredients are moistened, mix on medium speed for 2-minutes.
Pour the yellow cake mix batter over the pineapple/cherry layer in skillet.
Place skillet in oven, on center rack, and bake for 45-55-minutes or until a cake tester inserted in the center of cake comes out clean.
Remove from oven, place a plate over skillet and carefully turn cake out onto the plate immediately. If you wait until later to turn out cake, the brown sugar layer will stick in the skillet.
I made one with an almond pound cake recipe I found and soaked the pineapple in a brandy, brown sugar, buttery glaze. I served it slightly warm with vanilla bean ice cream and extra brandy glaze drizzled on top. The cake was gone in 2 seconds! Seriously. Whatever you do, I would definitely serve it warm i think that's the key.
Have fun :)