This vintage recipe does not rely on a cake mix. It separates the eggs the old fashioned way, uses pecans, pineapple juice, and tastes heavenly.
Makes one 9-inch round cake
Pineapple upside down cake
I hope you enjoy your pineapple upside-down cake as much as Buster.
This cake is tied for first place with New York Cheesecake as the most popular cake here at the monastery. This is a vintage recipe for upside-down cake where you separate the egg yokes from the egg whites. Then you beat the egg whites until stiff before adding them to the batter which makes the cake much lighter than if you just added baking powder.
Ingredients for topping:
4 Tablespoons butter (¼ cup)
2/3 cup firmly packed brown sugar
1 (8 oz.) can pineapple slices (4 rings)
8 Maraschino Cherries
16 pecan halves
Instructions for topping:
1. To begin with, combine the 4 Tablespoons butter and 2/3 cup brown sugar in a 1-quart saucepan.
2. Stir together over low heat until the butter is melted. Then remove from heat and let stand until ready to use.
3. Place the four pineapple slices on a saucer and let drain for a few minutes. Reserve the pineapple juice in the can. Return any of the drained juice on the saucer to the can.
4. Grease only the side of a 9-inch round cake pan and then dust the side of the pan with flour. Spread the brown sugar mixture evenly over the bottom of the cake pan. Cut the pineapple rings in half and arrange neatly over the brown sugar mixture in the cake pan. Then add the Maraschino cherries and pecan halves in an orderly pattern around the pineapple (see below). Set aside while preparing the batter.
When arranging the pineapple in the pan, try to plan the pattern so that you will not have to slice through the rings when cutting the cake. The pattern that you see below makes it possible to cut the baked cake into any combination of 8 small and/or 4 large pieces. If the rings had been left whole, then you would probably only be able to get 4 large pieces without cutting through the pineapple. Trying to cut through a pineapple ring usually results in a mashed piece of cake.
Ingredients for batter:
2/3 cups granulated sugar
1 cup sifted all-purpose flour
1 tsp. baking powder
1/8 tsp. salt
¼ cup + 1 Tbs. pineapple juice
(reserved from can of pineapple slices)
Instructions for batter:
1. In the large bowl of an electric mixer cream together 3 egg yolks and 2/3 cup granulated sugar for about 3 minutes.
2. Then add the all-purpose flour, baking powder, and salt. Beat together at a slow speed while gradually adding the reserved pineapple juice (¼ cup + 1 Tablespoon) from the can of pineapple rings. Continue mixing together at a medium speed for 3 minutes.
3. When done, pour all of the batter from the mixer into a large bowl.
4. Wash and dry the bowl from the mixer and add the 3 egg whites.
8. Finally, pour the batter over the pineapple rings in the prepared cake pan .
Baking Instructions:
12. Finally, cool to room temperature. Enjoy.
Pineapple Upside-Down Cake
This vintage recipe does not rely on a cake mix. It separates the eggs the old fashioned way, uses pecans, pineapple juice, and tastes heavenly.
Ingredients
Ingredients for topping:
- 4 Tbs. butter (1/4 cup)
- 2/3 cup firmly packed brown sugar
- 1 8 oz. can pineapple rings (4 rings)
- 8 Maraschino cherries
- 16 pecan halves
- 3 eggs, separated
- 2/3 cup granulated sugar
- 1 cup sifted all-purpose flour
- 1 tsp. baking powder
- 1/8 tsp. salt
- 1/4 cup plus 1 Tbs. pineapple juice (reserved from can of pineapple rings)
Instructions
-
Combine the 4 Tablespoons butter and 2/3 cup brown sugar in a 1-quart saucepan.
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Stir together over low heat until the butter is melted. Remove from heat and let stand until ready to use.
-
Place the four pineapple rings on a saucer and let drain for a few minutes. Reserve the pineapple juice in the can. Return any of the drained juice on the saucer to the can.
-
Grease only the side of a 9-inch round cake pan and dust the side of the pan with flour. Spread the brown sugar mixture evenly over the bottom of the cake pan. Cut the pineapple rings in half and arrange neatly over the brown sugar mixture. Add the cherries and pecan halves in an orderly pattern around the pineapple. Set aside while preparing the batter.
Instructions for batter:
-
In the large bowl of an electric mixer cream together 3 egg yolks and 2/3 cup granulated sugar for about 3 minutes.
-
Add the flour, baking powder, and salt. Beat together at a slow speed while gradually adding the reserved pineapple juice (1/4 cup + 1 Tablespoon) from the can of pineapple rings. Continue mixing together at a medium speed for 3 minutes.
-
When done, pour all of the batter from the mixer into a large bowl.
-
Wash and dry the bowl from the mixer and add the 3 egg whites.
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Beat the egg whites at a high speed until they are stiff and form peaks.
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Gently fold the egg whites into the batter in the large bowl until well blended.
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Pour the batter over the pineapple rings in the prepared cake pan .
Baking instructions:
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Bake in a preheated 350º oven for 45 minutes or until a wooden toothpick inserted in the center of the cake comes out clean.
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Let the cake cool for about 10 minutes.
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Place a large plate upside-down over the cake. Invert the cake onto the plate. Let rest for a minute before removing the pan.
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When ready, gently remove the pan so that none of the cake sticks to the cake pan.
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Allow to cool to room temperature and enjoy.
The king of pineapple-upside-down cakes! The cake itself has a great texture, a little chewy but not heavy, and so flavorful. The topping bakes into the cake and makes it perfect. The pecans and cherries are the perfect finishing touch. Perfect as a gift, for a special occasion, or just for fun!