Enjoy this traditional Pineapple Upside Down Cake, exactly how your grandmother used to make it! A traditional brown sugar crust topped with a light vanilla cake.
I realize some of you live in climates where turning on your ovens right now must be unpleasant. This week has been exceptionally hot at the lake, but the nights have been pleasant and cool, making it the ideal time to bake a dessert.
My mother came to visit a few weeks ago, and I thought it would be the perfect moment for us to make one of my grandmother’s cakes together. She emailed me this Pineapple Upside Down Cake a while ago, but since it was my first upside-down cake, I wasn’t sure I’d be able to pull it off on the first attempt.
We worked together to comprehend my grandmother’s recipe, whose directions were a little vague. We established some assumptions between the two of us, and everything worked out well. For the bottom of the cake, Grandma’s recipe called for two cups of brown sugar. Now, I know granny enjoyed her sweets, but this was a little much. So we lowered the sugar and went on.
There wasn’t a lot of flour in the recipe, and even I wondered whether it would work. There were no instructions for whipping the egg whites, which we concluded was required to give some height to the batter.
Whipping the egg whites was a key step that Grandma overlooked! This procedure gives the batter depth and structure, as well as acting as a leavening agent. When combining the egg whites with the flour and baking soda, it is critical to mix the ingredients together gently so that the egg whites do not deflate. Turn the ingredients over and gently whisk together with a spatula.
Needless to say, we threw the cake in the oven and prayed for the best after a few trials and errors. After around 35 minutes, I switched the skillet oven on and held my breath. I commented that it looked like a pineapple upside-down cake. I believed I’d done Grandma proud after the first two bites. She would have definitely served this at one of her evenings.
- 1/2 C Unsalted butter
- 1 C Light brown sugar
- 68 Pineapple slices
- 4 Large eggs, separated
- 1 C Sugar
- 1 C All-purpose flour
- 1 tsp Baking powder
- Cherries, optional
- Preheat oven to 350 F.
- While the oven is preheating, melt butter in a large 9-inch pan. Remove from oven and toss in brown sugar until well mixed. Fill the pan halfway with pineapple pieces.
- On medium-high speed, whip egg whites until stiff peaks form, gradually adding sugar.
- Separately, whisk the egg yolks until light and fluffy. Mix in the flour and baking powder until well combined. Fold in the egg whites gently, flipping the batter with a spatula.
- Pour the batter into the skillet after it has been well combined. Bake at 350°F for 30-35 minutes, or until the top is softly golden brown. Insert a toothpick into the center of the cake to check for doneness. The cake is done when the toothpick comes out clean.
- Allow the cake to rest for about 10-15 minutes. Gently run a knife over the cake’s edges. Place a plate on top of the pan and invert the cake with two hands. Tap the bottom of the cake to help it loosen from the pan. Garnish with fresh cherries.
Recipes from my friends:
Pineapple Coconut Bars from Life Love and Sugar
Grandbaby Cakes’ Pineapple Upside Down Milkshake
Pineapple Cupcakes from The First Year Blog
What is the story behind pineapple upside down cake?
Pineapple upside down cakes were popular in the United States in the mid-1920s when the Dole Pineapple Company sponsored a pineapple recipe contest. They got nearly 2,500 different entries for the inverted pineapple cake and broadcast a commercial about it, which enhanced the dessert’s popularity.
How do you keep pineapple upside down cake from getting soggy?
How can you prevent a pineapple upside down cake from becoming soggy? To avoid a soggy pineapple upside down cake, wipe any extra liquid from the pineapples and avoid putting any more juice or liquid in the cake than the recipe asks for.
What nationality is pineapple upside down cake?
The Hawaiian Pineapple Company sponsored a pineapple recipe contest in 1925, with judges from the Fannie Farmer’s School, Good Housekeeping, and McCall’s Magazine on the judging panel. 2,500 of the 60,000 entries were believed to be recipes for pineapple upside-down cake.
Is pineapple upside down cake for swinging?
The secret sign of an upside-down pineapple is often used as a code for swinging or “wife-swapping” on a cruise ship. In most situations, an illustrated and upside-down pineapple is attached to the cabin door of a swinging and partner switching visitor.
What does pineapple cake symbolize?
This statement expresses the family’s desire to have numerous children. As a consequence, pineapple cakes are often offered as engagement gifts or as well-wishes in daily situations.
Should you use parchment paper when baking a pineapple upside down cake?
The parchment paper isn’t strictly essential, but it might assist if your sweet pineapple glaze is “sticking” (you can use waxed paper in a pinch). Spread melted butter and brown sugar equally in a 9″ round cake pan.
Why did my pineapple upside down cake sink in the middle?
Underbaked cakes are the most prevalent cause of sinking in the centre. If a cake is not completely cooked, the center does not have a chance to set and sinks. This results in a thick, doughy texture in the core of your cake layer.
Can I use pineapple juice instead of water in a cake?
To create a cake from a boxed mix, add pineapple juice.
Simply substitute the oil, milk, or water in the recipe with equal parts pineapple juice. Because the pineapple taste may clash or be lost if you use chocolate or another flavor, a yellow or white cake is preferred.
Is it better to make pineapple upside down cake the day before?
How Long Will Pineapple Upside Down Cake Last? Pineapple upside down cake can keep in the refrigerator for three days if properly refrigerated. You should create this cake at least one day before your event to ensure that it is fresh and tasty.