I’ve always looked admiringly at all lovely pineapple upside down cakes and heaved a deep sigh! Sadly, I have not tasted one! I could not find one in any bakery near my place. It is easy to imagine the taste though. Obviously, it is a sweet cake that has pineapple on it so I was deeply in love with it.
I was planning to make this fancy cake just to surprise every one. It materialized recently when we had a family get together. It was to celebrate a family occasion and so there was no one special to impress or judge if the whole thing took a wrong turn.
When we are carried away by a particular sweet craving there is no escape from it. I have many such food fantasies. That is exactly why I continue occupying this space in the cyber world that pushes me to travel the unfamiliar path.
Traditionally, it is made in a cast iron skillet and turns out extra moist and springy. It is a cake from the 50’s with pineapple and a buttery, sugary topping. Butter and sugar mix is poured into the bottom of the pan so that it makes a decorative topping when the cake is inverted.
This recipe is adapted from sallys baking addiction. I did not make many changes because it was my first time and the recipe looked perfect. I reduced sugar and milk and it did not affect the taste. This cake is mainly sweetened with brown sugar. I used dried cranberries as I did not have any maraschino cherries. It gave the contrasting colour effect and did not compromise on the taste. Cherries with a pop of colour would give this cake a better visual appeal.
For pineapple topping
- 1/4 cup butter
- 1/4 cup brown sugar
- 5 rings of canned pineapple
- 1 tbsp dried cranberries
For the cake
- 1 ¾ cup all purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup butter melted
- ½ cup brown sugar
- 1 egg at room temperature
- ½ cup buttermilk
- ¼ cup milk
- ¼ cup juice from the canned pineapple or pineapple juice
- 1 tbsp vanilla extract
- Take an oven safe 9 inch round ceramic deep dish or non stick cake pan.
- Make a loose cover for the dish using aluminum foil and keep it aside.
- To prepare the topping, melt butter in a microwave and add 1/4 cup brown sugar to it.
- Cover the bottom of the deep dish with the topping.
- Layer pineapples inside the dish and arrange cranberries in the blank spaces between pineapple slices.
- In a mixing bowl, sift together flour, baking powder, baking soda and salt.
- Melt 1/2 cup butter in another bowl and add 1/2 cup brown sugar.
- Whisk well and break lumps to get a grainy texture.
- Whisk in egg, milk, buttermilk, pineapple juice and vanilla extract into it.
- Slowly add dry flour mixture to it and gently fold in.
- Mix it into a thick batter without lumps.
- Pour batter into the prepared deep dish with pineapple slices.
- Bake at 350° F for 25 minutes.
- Open oven and cover the pie dish with aluminum foil cover.
- Continue baking for 20-25 minutes.
- Remove from oven when it is done. (A tooth pick inserted in the center should come out without any batter sticking to it.
- Allow it to cool in the pan for 10 minutes.
- Run a knife or spatula around the inside of the pan to release the cake.,
- Gently invert cake on to a large plate. (I was a bit hasty and the pineapple pieces were disturbed.)
Note: A deep pan helps to contain the boiling sugar and stops it from overflowing. Aluminum foil cover helps the cake to retain its colour and saves the top from overly browning.
On baking, pineapple caramelizes in a bubbling butter and brown sugar syrup giving the cake a golden, glistening top. The pineapple slices get a rich browned butter flavour in this process.
I did not try to cram a lot of pineapple slices as I have seen in other recipes because this was my first time and wanted it simple. I will definitely try this again and will add more slices then. This is a simple cake that can taste like you’ve spent hours preparing and baking.
I am linking this delicious cake to party at Fiesta Friday #65.