Caramelized Pineapple Upside Down Cake

Jun 01, 2023

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Caramelized Pineapple Upside Down Cake

by Hollie Ess

This is a classic dessert that I make one of two ways. One, with pineapple tidbits making up the entire topping just so there is fruit with every bite, or a classic way with sliced pineapple and maraschino cherries for that retro flair. I like to cook the pineapple a bit in the brown sugar and butter mixture to kind of caramelize them more. The cake uses the reverse creaming or "paste" method where the butter is blended into the flour and other powders before incorporating liquid and eggs. I think it helps to give this a tender crumb.

Servings: 15 pieces

Keywords: Dessert , Pineapple, Cake

Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hours 15 mins

Ingredients

Instructions

Ingredients

FOR THE CAKE

2 Each Eggs
3 Each Egg Yolks
1 ½ Cups Half and Half
1 TB Vanilla Extract
1 ¾ Cups All Purpose Flour
4 TB Corn Starch
1 ½ Cups Granulated Sugar
5 tsp Baking Powder
1 tsp Sea Salt
1 Cup Salted Butter, Softened

Caramel Pineapple Topping

1 Cup Salted Butter
2 Cups Dark Brown Sugar, Packed
½ tsp Sea Salt

Instructions

Add the eggs and yolks together in a bowl, then add the half and half and vanilla. Set it aside. This is easier in a 4-cup measuring cup where you measure the half and half, first.Blend the flour, cornstarch, sugar, baking powder and sea salt together in a large bowl. Drop in the butter and set it aside.
12 slices of canned pineapple rings, drained and patted dry (there are 4 slices per 8 oz. can of pineapple slices but if you don't have the right size of cans you may want to just cut up the rings into thirds and arrange them decoratively, your choice; it's good to stage your pineapple in your pan, first, so you know how many slices you'd like to use) Maraschino cherries, drained and patted dry, optional for the old school effectMake pineapple topping. Heat butter over Medium-Low in a large sauté pan and add brown sugar and sea salt. When melted together, add pineapple slices and continue cooking over Medium-Low for 10 minutes, to tenderize and caramelize the pineapple a bit, turning them over halfway through. Layer the slices into a lightly greased 9" x 13" cake pan, cutting rings to fit as you like if you didn't use 12. Boil the caramel mixture for 1 minute after removing pineapple to reduce it a bit due to juices from the pineapple. Arrange the maraschino cherries decoratively and drizzle the caramel topping over all. Set aside.While the pineapple is cooking, blend the butter and powders together with an electric mixer, scraping down the sides. This won't form a dough but the butter will disperse and turn the mixture into large crumbs if the butter is softened enough; they will be finer crumbs if the butter is firmer than that, and either way is fine, but colder butter will take longer to disperse. Use the mixer to beat the egg mixture together, then add about 1/2 cup of the mixture to the butter mixture and mix well. Slowly add the rest of the egg mixture and blend well until smooth. Pour the batter carefully over the pineapples and cherries. I use my spatula to layer the batter over in large ribbons so as not to disturb the caramel too much. Bake at 375F for 30 minutes, then turn it around and add foil if you think it's getting too dark, continuing to bake another 10 to 15 minutes or until done. Let it rest for a couple of minutes and loosen any cake from the sides of the pan before placing a tray or sheetpan over the top and quickly inverting it, removing the pan. Put back any pineapple rings that may have stuck to the pan.+2View insights109 post reachAll reactions:9You, Robyn Flanery, Eileene Bass Ault and 6 others

Caramelized Pineapple Upside Down Cake

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