Thursday, March 5, 2009

Heavenly Pineapple Upside Down Cake

Finally, a pineapple upside down cake that lives up to expectations. This is an adaptation of a recipe I found at, modified in the following ways:
  • no maraschino cherries (pretty, but they just distract from the pineapple flavor)
  • substituted almond essence for vanilla and changed the amount
  • added a dash of cinnamon
  • used unsweetened soy milk in place of regular milk
  • used canned pineapple slices in their own pineapple juice -- no thick sweetened syrup
  • melted the butter for the cake part
Here's the adapted recipe:

1 stick butter (1/2 cup)
1/2 cup brown sugar
1/2 cup white sugar
1 cup unbleached all-purpose cake flour
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
1/2 cup plain soy milk
1 egg
1/4 tsp. almond flavoring (*)
1 20-oz. can pineapple slices in pineapple juice (10 slices)
2 Tbsp. of the pineapple juice from the can of pineapple slices

(*) Vanilla works too -- but try the almond if you have it!

Preheat the oven to 375° F.

Place 1/2 stick of butter (1/4 cup) in an 8" square glass baking dish and place it in the oven that is preheating. Remove the dish when the butter melts, and sprinkle the brown sugar evenly over the melted butter. Now arrange pineapple slices evenly over the butter and brown sugar mixture. Cut the extra slices in half and place them on the sides of the dish. If there are still extras, cut them in quarters and place them in between the whole slices and in the center parts.

Combine the flour, white sugar, salt, cinnamon and baking powder in a mixing bowl, stirring until they are evenly mixed. In a smaller bowl, combine the milk, egg, almond flavoring and the 2 Tbsp of pineapple juice, whisking together until the egg is evenly incorporated. Melt the remaining half stick (1/4 cup) of butter.

Pour the liquid ingredients and the melted butter into the dry ingredients and stir just enough to moisten all of the flour mixture. Now spoon the batter into the baking dish, being careful not to disturb the arranged pineapple pieces.

Place the baking dish into the preheated 375° F oven and bake for 30 to 35 minutes. The cake should be golden with the sides pulled away slightly from the sides of the pan, and a skewer put in the center should come out clean.

Let the cake cool for a few minutes, then turn it upside down onto a serving dish. Serve while warm. This cake really has a nice texture, and really enhances the pineapple with caramelized brown sugar and butter that is such a classic flavor. I suggest serving it with tea or coffee to accompany. Mmmmm!



silvergirl said...

um, i don't know if it was because i read the word "cinnamon" or what, but after i read this post i started to actually smell it in my room... either your pineapple upside-down cake post just gave me a mini-seizure, or the smell of it baking took this long to reach me over here from Las Vegas.

Mary said...

Pineapple upside down cake brings back a lot of memories. Thanks for posting it!