Tipsy Pineapple Upside Down Cake Recipe 445 Recipes

TIPSY PINEAPPLE UPSIDE DOWN CAKE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees; position a rack in the center of the oven. NOTE: I prefer a to use my cast-iron skillet, but you can use a 9" cake pan as well. If using a cast iron skillet, melt the butter on low heat. Otherwise, add the butter to a 9-inch-round baking pan. Place the pan inside of the pre-heated oven until melted, about 5 minutes. Once the butter has melted in the skillet, add the brown sugar and rum; stir until mixed well and even. Otherwise, remove the pan from the oven and then add the brown sugar and rum. Arrange the pineapple slices evenly in the pan; place a cherry in the center of each one and fill the center and any other open space with either additional pineapple pieces or pecans. NOTE: I recommend decreasing the butter and brown sugar by 25%, as I found the cake to be on the borderline of "almost too sweet". To make the cake: In a medium bowl, combine flour, baking powder and salt and whisk to combine. Using a stand mixer, beat the egg whites until fluffy; scrape into a clean bowl. Using the same mixing bowl, beat the egg yolks and sugar until thick and creamy; add the rum and vanilla extract and mix well. Add the flour mixture and beat until well combined. Using a spatula, fold in the egg whites until just mixed in. Pour the batter over the fruit in the cake pan and smooth to the edges. Bake for 30 minutes until the cake is golden brown and a toothpick inserted into the center comes out clean. NOTE: Suggested time was 40 minutes, but my cake was ready in 30 minutes. Place on a wire rack to cool for 10 minutes. Run a knife around the edges of the pan to loosen the cake. Place a serving plate over the pan and invert carefully allowing the cake to slide out of the pan. Serve warm or at room temperature; dollop with whipping cream if desired.

CLASSIC PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 375°. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside. , In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well. , In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. If desired, serve with whipped topping.