My boyfriend started requesting pineapple upside down cake out of the blue. I've never made one before and he's never had one before. Does anyone have a winning recipe they're willing to share?
Thanks!
By Memily_G
on Mar 3, 2010 09:51 AM
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Hi! I make Justin Wilson's recipe. I don't know how to do a link. You can get the recipe by going to www.cooks.com and doing a search. I like this recipe because it uses pineapple juice as the liquid.
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http://www.flickr.com/photos/7220939@N03/524037493/in/set-72157603198361767/
http://www.flickr.com/photos/7220939@...
I love this recipe its really really moist. Flys off the plate at parties too.
This is my favorite, I've made this many times. I prefer dried cherries to the marachino, although I've tried making it that way too. This is a Wolfgang Puck recipe and I varied it just a bit... I tried Martha Stewerts, it was so so, and another recipe posted by a fellow hound. Their recipet was using fresh pineapple and although mine didn't work ( I obviously did something wrong) and I trust their cooking ability, perhaps they's see this and post their recipe too.
Let me know if you would like this one.
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Oh my that looks incredible, could I get the recipe please?
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Yes, I'm on my way out but will post it when I get back. You will love it as mush as we do I'm sure.
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Yes, me too please.....thanks chef.
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Wow, that looks delightful! I love it!
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Jen10, millygirl, and memily this is for you! Hope you like it!
Pinapple Upside down Cake
1 ½ cups of AP flour – sifted
1 ½ tsp baking powder
½ tsp sea salt
1 stick butter room temp – I use salted
½ cup baker’s sugar or super fine
2 med eggs room temp
1 T vanilla
¾ cup whole milk
Topping
3 T butter
¾ Cup light brown sugar
1/3 cup dried cherries, My favorite cherries, Rainier or large dried Bing. Leave them whole.
1 cup drained pineapple chunks or you can use fresh 5-6 slices (not done the fresh)
Preheat oven to 350 degrees, about 1-2 hours prior to mixing, take out all the ingredients that say to have them room temperature. I’ve used crushed pineapple when I’d had a craving for this cake, it works well too.
Use dark 10 cake pan, or cast iron pan, butter your baking pan, or fry pan.
Sift together the flour, salt, baking powder, One time is fine.
Melt 3 T of butter in the pan, spread evenly and around the bottom and sides. Sprinkle brown sugar in the bottom, Arrange your pineapple or spread with a spoon covering the entire bottom with the drained pineapple. Add your cherries; place them randomly on the bottom or create a pattern if you wish.
In a kitchen aid mixer, or bowl with your own mixer using high speed, add your butter, beat until fluffy, and add the sugar, scraping the sides down in between mixing. Make sure it’s a fluffy; add your white sugar a little at a time. Scrape the sides down. Then slowly add your eggs one at a time lower the speed. Add your vanilla slowly into the mixer, then add your dry ingredients with the mixer on low keep mixing and add the sifted flour a little at a time (I use a large serving spoon)make sure to watch the beaters! As you add the flour, add the milk alternately. Beat until the batter is smooth, scraping the sides down, lift the beaters, and make sure the bottom is mixed well also.
Spread the cake batter over the pineapple and cherries. Place the cake in the center of the oven, in the middle of the rack. Bake 35 – 40 mins or until you toothpick comes out clean when testing (test towards the center). Get out a baking rack meanwhile.
When the cake is done, using your mitts, take the cake out and place it on the rack to cool. After the cake has cooled, get a large serving plate, place it over the top of the baking pan and carefully flip the cake so now the bottom is the top.
I like to serve it with homemade whipped cream. It is perfect for a buffet table. It looks beautiful and it’s not fussy. The cake goes together very quickly.
As I mentioned I started making this cake using Wolfgang Puck's recipe. As I made it more and more I changed it a bit. Truly it is a favorite.
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thanks CC, I will give it a whirl and hope DH enjoys it.
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I made it this morning., it smells DELICIOUS!!! It was pretty easy to make. There is one thing, in the instructions you forget to say add the milk. Wanted to let you know in case you want to edit it.
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I am Gluten Free now, but i took one little bite, HEAVENLY. Husband ate 2 large slices yesterday and really enjoyed it. Thank you for the recipe it is a keeper!
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Funny that you said you're husband ate two peices, this cake seems to appeal to guys, my husband loves and asks me to make it for him all the time.
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oops! Sorry about that, I try to be careful but it never fails, I leave a step out.
Well anyway, I know you'll love it. I never had this recipe fail, its pretty stable.
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A quick question on this one -- Could I get away with using a 9 inch non-stick round cake pan? I want to give this a try if I can use my pans.
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Yes in fact the photos I posted were cakes done in the cake pan, and here's a photo of a pineapple upside-down cake (more classic with the marachino cherries) that was made in the cast iron fry pan.
http://www.flickr.com/photos/7220939@...
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I love Emeril's with fresh caramelized pineapple:
http://www.foodnetwork.com/recipes/em...
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When I used to make a Pineapple Upside Down cake many years ago, I always used the recipe from The Joy of Cooking. It was foolproof for the novice baker, such as I was back then...
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I've used this one from epicurious. I wanted a recipe that called for fresh pineapple not canned. This was delicious! I grind cardamom right before I use it, so I usually don't worry about the quantity the recipe calls for. 3 tsps of cardamom (if you grind it fresh is a bit much). I must have used seeds from about 8 pods.
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Don't know where the link went! Perhaps, I forgot...
http://www.epicurious.com/recipes/foo...
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Thanks so much for the replies everyone! I'll get to work baking and let you know the results.
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Once you and your boyfriend decide that you love pineapple upside-down cake, a variation I love is one with a gingerbread as the cake - the gingerbread flavor is perfect with the caramel-y pineapple. You can just do the brown sugar-butter-pineapple topping and use a favorite moist gingerbread recipe. There is a pineapple upside-down gingerbread recipe available on Epicurious, but I haven't used that one.
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Confession......I use a yellow cake mix on top of the brown suger, butter, canned pineapple and cherries. Yes its not as good but it only takes ten minutes or so to make a couple of pans. Its a good dessert for our bid summer barbeque kind of gathering when I'm too busy to take more time. Its looks great, is not fussy and does not need refrigeration.
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Ditto with the yellow cake mix -- instead of oil and water, use the pineapple juice from the can of pineapple slices. This is a dish that practically demands being cooked in cast iron -- fun to do with a camp oven outdoors. Something about the sugars in the pineapple juice makes the cake really moist -- it will stay that way, too, even if you leave it uncovered for awhile.
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I did mine in the cast iron pan, it was great. My husband said it got even better over time. He ate the last of it last night and was very satisfied.
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