Oops.. the Pineapple Upside down Cake should have gone in a 10" round cake pan, but I put it in an 8" round cake pan. Once I realized I used the wrong pan, it was too late... Turns out, this might be the new way to go. The cake came out incredible, although it did take a few searches on utube, what the heck are soft peaks???!
It looked great, was moist, and tasted amazing!
This recipe was from foodnetwork.com, by Curtis Aikens, and was very easy to make. This was made 100% from scratch and even a novice like me was able to make it taste great!
Here is the recipe:
Pineapple Mixture:
1/2 Cup Butter
1/2 Cup Brown Sugar
1 large pineapple, cored, sliced into 1/3" rings (about 10)
** the canned pineapple are a great substitute
1/4 Cup Dark Rum
** captain morgan is yummy in this recipe
1/2 Cup Heavy Cream
Cake Mixture:
2 Cups Flour
3/4 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
3/4 Teaspoon Salt
3/4 Cup Unsalted Butter, softened
**leave the butter out while you make the pineapple mixture, then it is nice and soft to blend
1 1/3 Cup Sugar
3 Eggs Separated
1 1/2 teaspoon Vanilla
1/4 cup pineapple juice
1/2 cup buttermilk
Directions:
Pineapple Mixture, combine butter and brown sugar in a 12" pan and heat until bubbly. Add pineapple and caramelize to a deep golden brown, turning once. Remove from skillet, and set aside. Pour rum and cream into a skillet and cook over low heat 5 minutes, until thickened (won't seem very thick, but 5 minutes is long enough). Make sure to stir constantly with a whisk. Remove from heat.
Cake Mixture, Butter a 10" cake pan (I used 8" and it came out really good) and line with parchment paper. Arrange pineapple rings to cover bottom of pan. Pour cooled sauce over pineapple and set aside.
Sift flour, baking powder, soda, and salt, set aside.
In a large bowl, cream butter and sugar until light & fluffy. Add egg yolks, one at a time, beating after each addition. Add vanilla. Combine pineapple juice with buttermilk. Alternately add sifted dry ingredients with juice/buttermilk mixture (begin and end with dry ingredients). Whip egg whites to soft peaks and fold into batter. Bake at 350 degrees about 1 hour, or until a tester comes out clean. Invert onto a serving platter. (this took 50 minutes for me to bake)
Enjoy! This cake is delicious!
