Fresh Pineapple Upside Down Cake | Free Printable TNT Recipes

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Nancy's Kitchen - Tried and Tested Recipes
Fresh Pineapple Upside Down Cake


Jan requested fresh pineapple buttermilk cake recipes in the 4/28 newsletter. I am not sure if she was hoping for layer cake or bundt cake recipes, or if an upside down cake will meet her
needs. I hope this helps her.
Robbie IN

Fresh Pineapple Upside Down Cake

1/2 cup butter
1/2 cup brown sugar
1 large pineapple, cored and cut in to 1/3 inch slices, about 10 slices
1/4 cup dark rum
1/2 cup heavy cream
For the cake
2 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4teaspoon salt
3/4 cups softened, unsalted butter
1 1/3 cups sugar
3 eggs, separated
1-1/2 teaspoons vanilla extract
1/4 cup fresh pineapple juice
1/2 cup buttermilk

Combine butter and brown sugar in a cast iron skillet and cook until bubbly. Add pineapple and caramelize until a deep golden brown, turning once. Remove from skillet. and set aside. In a
skillet heat cream and rum and cook about five minutes, until it thickens, stirring constantly with a Wisk. Remove from heat. Grease a 10 inch round cake pan and line with parchment paper.
Arrange pineapple rings to cover bottom of pan. Pour cooled sauce over pineapple and set aside.

Sift together all dry ingredients. In a large bowl cream butter and sugar until light and fluffy;one at a time add egg yolks, beating after each addition. Add vanilla extract. Combine buttermilk and pineapple juice. Alternately add sifted, dry ingredients and pineapple/buttermilk mixture to creamed mixture, beginning and ending with dry ingredients.

Whip egg whites to soft peaks and fold in to batter. pour into pan containing pineapple rings and spread evenly. Bake at 350 degrees for 55- 60 minutes, or until tester comes out clean.
Invert pan on to a serving platter.
Robbie IN 

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