Friday, March 19, 2010

Pineapple Upside Down Cake

This month the Cake Slice Bakers baked up a Pineapple Upside Down Cake. While I heard mixes reviews about this cake before I made it, I was really excited cause I have never made a Pineapple Upside Down Cake. The buttery crust along with caramelized fruit on top of this cake looked heavenly. However when I sliced in the cake the middle still appeared doughy and gummy. It baked for the entire 40 minutes and appeared to be done but I guess mine needed some extra time. The outer edges of this cake does taste really good I just wish it would have been more cooked throughout. I may have to try this one again! I feel there was something just a little off with this cake so I may have to experiment with it a little bit. Hope the others had a better success!

Pineapple Upside Down Cake Recipe from Southern Cakes by Nancie McDermott

Pineapple Topping:
1 20 oz. can pineapple rings, with their syrup or juice
4 tbsp cold butter
2/3 cup firmly packed brown sugar
10 maraschino cherries

1 1/2 cups all purpose flour
3/4 cup sugar
1 1/2 tsp baking powder
1/2 salt
1/2 cup milk
4 tbsp butter, softened
1 egg
1 tsp vanilla extract

Heat oven to 350 degrees.

To make the topping: Drain the pineapple well, reserving 2 tablespoons of the juice of syrup for the cake batter. Melt the cold butter in a 10 inch cast iron skillet over medium heat. Or put the butter in a 9 inch round cake pan and put it in the oven for a few minutes as the heats melts the butter.
Remove the pan from the oven or stove and sprinkle the brown sugar over the buttery surface. Place the pineapple rings carefully on top of the scattered brown sugar and melted butter, arranging then so they fit in 1 layer. (There may be a few leftover) Place a cherry in the center of each ring and set the pan aside.

To make the cake: In a large mixing bowl, combine the flour, sugar, baking powder and salt. Use a fork to mix them together well. Add the milk and butter and beat well with a mixer, scraping down the bowl once or twice until you have a thick, fairly smooth batter, about 1 to 2 minutes.

Add the egg, reserved pineapple juice or syrup and the vanilla. Beat for 2 minutes more, stopping to scrape down the sides.

Carefully pour the batter over the pineapple arranged in the skillet or cake pan and use a spoon to spread it evenly to the edges of the pan. Bake for 35 to 40 minutes until the cake is golden brown and springs back when touched lightly in the center. Cool in the skillet or pan for 5 minutes on a wire rack.

Carefully turn out the warm cake onto a serving plate by placing the plate upside down over the cake in the pan and then flipping them over together to release the cake onto the plate. Serve warm or at room temperature.

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  1. Your cake looks lovely! Soo funny, we took almost the same pictures! This was my first pineapple upside down cake too - I haven't tried it yet, it's our dessert tonight, so I'm hoping it tastes as good as it looks! Your cherries look so red and perfectly centered!

  2. My cake came out doughy too. I read a tip on the cooks illustrated site that recommends adding an egg white to the cake. It should make it less dense. Might be worth a try next time you give it a go. Let me know if it works! your cake looks so golden and delicious!

  3. YOu PUD cake looks good. It's my 1st as well and unfortunately will be last using this recipe. Mine came out gummy as well even though it had been baked for about 45 mins.

  4. Your cake looks gorgeous and I love the step by step photos. I had the same problems with mine...outside gorgeous, inside gummy. I tried popping in the oven for a few more minutes but no major difference. I would try this cake again but with another recipe now I think.

  5. Your cake looks wonderfully bronzed and glossy. Shame the middle was a bit doughy - you must have had extra juicy pineapple. Looks delicious

  6. I love pineapple upside down cake. It's just so good!

    Mine was a little gummy too. I linked to one from Martha that uses fresh fruit on my blog. I would suppest using the canned, but with MS's cake recipe. Also, the one from Better Homes and Gardens that's in their pink plaid cookbook is also really tasty. I couldn't find the recipe online though :-(

  7. This looks beautiful. Too bad it didn't meet your expectations. I made the one from Joy of Baking a while back for a friend. He loved it and it got rave reviews, though I didn't get to try it myself. Here's the link if you want to look...

  8. Pineapple upside down cake is my Mom's favorite. The last one I made was from a church cookbook and it was incredible. Your cake looks lovely.

  9. I've never baked a pineapple upside down cake before but they always look so good! yours looks great and the buttery crust sounds sinful!

  10. How come mine never turns out that pretty? Your cake looks fantastic, thanks for the step by step directions!

  11. Your cake turned out really pretty. It's too bad the cake was doughy. I didn't like the cake part of mine, too!

  12. Your cake looks delicious. I have made it many times and am wondering what made this one gummy. Good luck when you try baking one again!

  13. hi there! just saw that you had followed my blog and wanted to check yours out as well :) the cake looks so good! but that is so frustrating when the middle doesn't cook - i wonder if you can use a flower nail turned upside down when you bake it (i've done this for regular cakes, wonder if it'd work for pinapple upside down?)

  14. HI, thanks for stopping by my little blog :) I only really started baking this past year too.....when my treats turn out I looooove baking too! I can't wait to peek around some more.....the cupcakes with the "B" on them look amazing!! I've always wanted to try that!

  15. I've never had upside down pineapple cake before and have been drooling over everyone's photos. I'm taking heed not trying this recipe though.

  16. I wish I could be as good at baking cakes...but honestly, I don't even try that often;)

  17. yum! pineapple upside down cake is always a classic! it can be tricky to undercook, especially since it'll gold at the edges and surface but, this is why cooking is always an experiment, right?

    i'm positive you made an amazing cake. i just made a hawaiian cake the other day to get my pineapple fix for spring!

    here's that recipe if you're interested:

    love your blog :) glad i've come across it