Dessert -- Pineapple Upside Down Cake
Submitted by dvdlee on October 04, 2004 at 10:54 am

DESCRIPTION
Dessert -- Pineapple Upside Down Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This is my very favorite Pineapple Upside Down Cake (PUDC) from the 'old' Joy of Cooking. I'm posting this because I saw that this recipe was not in the 'New' Joy -- and the recipe offered in the New Joy was radically different (and to my eye, much less good).

My mother used to make this often when I was a child and it was good -- a solid, homestyle cake. However, I still remember the transformation this cake took when I made it for the first time! I used BUTTER instead of margarine (which Mom used due to cost). That experience made me a full convert to butter.

This cake is a little more difficult to make nowdays -- as I personally insist that the canned pineapple be pack in heavy syrup. (There IS a major difference in taste!)

On the question of what kind of pineapple to use. I hate using pineapple rings because there are all those holes in the rings where you don't get any pineapple! Crushed pineapple is all very well - but it just doesn't have the impact of solid fruit. I've settle finally on using chunk --- a solution of the problems listed above. However, I might experiment with filling rings with crushed pineapple!!!

(I prefer this cake to be a celebration of PINEAPPLE, BUTTER and sugar --in various forms. Hence, no pecans or cherries. They just get in the way in this cake -- but can you added if you're not so manical about your PUDC.)

1/4 cup butter (1 stick) + 1 tablespoon
1 cup brown sugar (lightly packed)
1 to 1 1/2 cans chunk pineapple
1 cup cake flour
1 cup sugar
4 eggs (separated)
1 teaspoons baking powder
1 1/2 teaspoons vanilla
pinch of salt
pinch of cream of tarter
sprinkling of rum - optional

Preheat oven to 350F.
(Have eggs at room temp.)
Open and drain canned pineapple.

In a cast iron skillet (10 5/8") on low heat place the stick of butter and brown sugar. Melt until ingredients are melted and continue to cook until sugar lightly (barely) bubbles. Place pineapple on top of mixture. Continue to cook on low for a while, until pineapple is hot (until batter is mixed).

Meanwhile, separate eggs and measure out all ingredients. Sift sugar. Sift flour, baking powder and salt together. Whisk egg yolks, 1 Tablespoon (melted) butter and vanilla together until light.

Using a mixer (a stand mixer is best!) whip egg whites until frothy. Add pinch of cream of tarter. Continue to whip eggs until peaks are formed (1/2 way between soft & hard peaks).

While continuing to beat whites add sugar 1 Tablespoon at a time.

After all of the sugar has been added, drizzle the yolk mixture into the whites.

After the yolk mixture is incorporated stop the mixer and hand fold 1/4 of the flour mixture into the batter. Continue this process (1/4 at a time), until all of the flour has been incorporated.

Immediately pour batter evenly over the top of the pineapple & brown sugar mixture in the skillet.

Bake for around 35-40 minutes until done. Remove from oven and let rest for 5 minutes. Run a knife around the edge, place a cake plate on top of the skillet and invert. Leave the skillet in place for a minute, then gently remove.

Delicious served hot, warm or cold. (If desired, sprinkle a tiny bit of rum on top just before serving.)