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I made my first pineapple upside down cake almost ten years ago because my new husband told me he liked them. I used a boxed cake mix and canned pineapple. The cake was fine, but nothing really special so I never bothered to make one again. This weekend, however, I had two very ripe pineapples that needed eating and I thought I’d try pineapple upside down cake again only this time from scratch.
Wow. What a difference! This cake is decadent. It is crazy good and I’d serve it to guests. What it lacks in looks in definitely made up for in taste! I made the cake on a Sunday afternoon thinking it’d be a quick project. It was quick, but it also used at least 3 different bowls. It was definitely worth the fuss, but just be forewarned that this does take a little extra love.
I’m not exactly sure why the cake ended up in pieces. I may not have baked it quite long enough. I tend to over bake cakes and I’ve been trying really hard not to do that so I very well may have overcompensated.
Pineapple Upside Down Cake
4 Tablespoons butter
3/4 cup brown sugar, packed
Fresh pineapple slices
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 stick butter, at room temperature
1 cup sugar
1 teaspoon vanilla
2 eggs, separated
1/2 cup milk
1/4 teaspoon cream of tartar
Butter a 9" round cake pan. Pre-heat oven to 350 degrees.
In small sauce pan, melt butter and brown sugar together over medium heat.
Stir until sugar dissolves and then stop stirring.
Allow mixture to just start to bubble. This only takes a few minutes.
Pour sugar/butter mixture in to bottom of prepared cake pan. Arrange pineapple slices in mixture and set aside.
In a large bowl, whisk together flour, baking powder and salt. Set aside.
In a stand mixer, beat together sugar and butter until light and fluffy, about 7 minutes.
Add vanilla and beat to incorporate.
Add egg yolks, one at a time, beating after each addition.
Add flour mixture in 3 additions, alternating with milk, ending with flour. Scrape bowl down as needed.
Transfer batter to the large bowl that held the flour mixture.
Clean and dry mixer bowl thoroughly.
Place egg whites and cream of tartar in mixer bowl. Whip until stiff peaks form (at least 10 minutes).
Gently fold egg whites in two batches to the cake batter.
Pour cake batter over pineapple slices in the cake pan.
Bake for 35-55 minutes, checking the cake at 25 minutes for doneness.
Cake is done when top is golden and toothpick comes out clean.
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