Monday, November 10, 2008

Pineapple Upside-Down Cake


I've written "I've always wanted to try..." so many times and this is another one of those times. I've always wanted to try making (and eating!) pineapple upside-down cake. My friend and I made it in high school once but we forgot to put the pineapple on the bottom of the cake pan. It was delicious but I wouldn't quite count it as pineapple upside-down cake. A while ago I saw a recipe for it on Smitten Kitchen and put it in the back of my mind to make some time. I also thought my boyfriend would love it. (Turns out he thought it was good but not anything special.)


One of the great thing about this cake is that it's incredibly moist. And while it is a very good cake, it's not a personal favourite. I'm posting about it because I think it's a good recipe, it's just not my thing. I'm sure there are other versions of pineapple upside-down cake that I might like better, but this one resulted in a wet bottom (that sounds weird when talking about cake). You pour rum over the flipped cake (so on the bottom where the pineapple is). And I only poured half of the recommended amount when it had already become too mushy. Anyway, lots of people liked it and the taste is really great but I'd prefer it if the pineapples had lots of gooey caramel with them (there is some but not enough).


I should figure out some more exciting ways to photograph my food but sometimes it's just enough of a challenge to take a picture with natural light (and now that it's getting darker to be home to take a picture with natural light).

If this sounds good, you might also like:
Carrot Coconut Cake (with White Chocolate Cream Cheese Frosting
Coconut Lemon Bundt cake
Key Lime Pie
Orange Berry Muffins

Pineapple Upside-Down Cake
Adapted from Smitten Kitchen from Gourmet, February 2000

Topping:
1/2 medium pineapple, peeled, quartered lengthwise, and cored
3/4 stick unsalted butter
3/4 cup packed light brown sugar

Batter:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 stick unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 tablespoon dark rum
1/2 cup unsweetened pineapple juice
2 tablespoons dark rum

Preheat oven to 350F.

Prepare a 9 inch round cake pan by buttering sides.

Make topping: Cut pineapple crosswise into 3/8-inch-thick pieces. Melt butter in pan. Add brown sugar and simmer over moderate heat, stirring, 4 minutes. Remove from heat. Pour into 9 inch round cake pan. Arrange pineapple on top of sugar mixture in concentric circles, overlapping pieces slightly.

Make batter: Sift together flour, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)

Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes. Let cake stand in skillet 5 minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet. Sprinkle rum over cake and cool on plate on a rack.

Serve cake just warm or at room temperature.

25 comments:

Snooky doodle said...

this looks nice. This is ine of I ve always wanted to try recipes . Yeah for me too. Perhaps I ve never tried it cause I m not a big fan of pineapple but it looks so nice :)

dessertobsessed said...

this looks deeeeeelicious! i loooove pineapple upside down cakes!

VeggieGirl said...

Ahhh, such a classic family favorite dessert in my household!! I even veganized it :0)

Love your version!! Moist cakes are the best. And hey, I LOVE your photographs, no worries!!

Patricia Scarpin said...

I used to bake this cake a lot when I first started baking. But it was ages ago and I'm craving it now!

Steph said...

I've wanted to make an unside down pineapple cake for ages! Yours looks really nice.

Joanna said...

even though it's not your favorite, at least it looks good. i've never actually had pineapple upside down cake, so i don't know what it should taste like. i probably wouldn't like a wet bottom either.

Sarah said...

Mmmmm...my mom used to make pineapple upside down cake when I was little. I used to think it looked so pretty...although I remember not being a huge fan of the way it tasted, it does bring back good memories!

jessica~ said...

Mmmmm... my fav pinapple upside down cake has a touch of cardamon in it. Yours looks delicious!

Erin said...

This looks so beautiful and delicious! I made a pineapple upside down cake a couple years ago and wasn't totally sold on it, so I'll have to try this version next time I get the urge to make it!

Cakespy said...

Awesome! I think it's something that even if it's not your favorite, it's such a feeling of accomplishment to have tried it. I remember having made it years ago with my mom...it may be time to try again!

Ricki said...

I'm like you about this type of cake. . .once I finally tried it, I thought, "meh." But others might like it! I think your photos look great (as always) but I do know what you mean about the light. I got home at 4:00 today and it was already too dark to take a photo of my latest creation. . . tomorrow!

Gigi said...

Yum! I haven't had pineapple upside down cake in long long time. Your cake looks delicious!

Holler said...

That loooks really, really good :P

Grace said...

i write that phrase all the time too, and this is one thing i have actually tried and LOVED. yours looks particularly appetizing, which comes as no surprise. :)

Bunny said...

You can see how moist this is, my family absolutely loves pineapple upside down cake!

Deborah said...

I love pineapple upside down cake! Now I'm craving a slice!

Johanna said...

I can imagine it being very moist as a cake but it makes sense to me as a pudding! this was a childhood favourite in my family as a pudding but doesn't surface very often now - when it does it has to be had with lemon sauce - one of the few times lemon sauce seems right to me

Katrina said...

Looks de-lish! Every now and then it's nice to have something besides chocolate and this is one of those go-tos!

Steph said...

I just read your comment you made on my blog about stressing out about all the different cookies for Christmas.. I've been thinking exactly the same thing!! I didn't start baking until last Christmas and that was the beginning so I didn't give anything out. This year, I was planning on making a variety of cookies, but then I was all paranoid about crispy and chewy kinds and how I was going to put them together. Have you noticed how even putting the same batch of cookies (ie. CCC's in a closed container makes them lose their crispy edges and turns them soft throughout.. that drives me crazy!) It's not like I can carry them without a lid on the container.

I also do this thing where I test cooling on cookie sheets (ie.. 2 min, 5 min, 10 min to find the optimal texture) The worst is I end up sampling a million cookies and then annoy everyone else around me with the testing. I find that the thing that worries me the most is white cakes though.. the texture changes always changes. I tried doing the freezer thing that most claim tightens the crumb, but all I find is it loses fluffiness and turns dense.

Anyway, sorry for the long post, but seriously.. I never thought I would find someone as paranoid as me when it comes to things like this.. haha.

dessertobsessed said...

i know i commented already, but i just wanted to tell you i hate you for posting this bc i have been craving pineapple upside down cake this entire week after i saw this post and i still haven't had any!!

Hannah said...

I've made plenty of upside-down cakes, but never a traditional pineapple one. Now I'm curious as well!

Chocolate Shavings said...

That pineapple cake looks delicious - I really do want to try it!

Jaime said...

i love PUDC! sorry you weren't thrilled w/this one - sounds like you would like the one in my blog better :) more caramel-y

Anonymous said...

Love PUDC, looking for a recipe that uses way more pineaple.
I am looking for a recipe that has a mound of pineapple in gooey syrup pilled on top, either before or after flipping it over!

Anonymous said...

I made this with Bisquick as I was out of flour, so I left out the baking powder. But this cake is delicious! I love it an will certainly make it again. Love it!!