{"id":3511,"date":"2013-01-02T12:59:18","date_gmt":"2013-01-02T20:59:18","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=3511"},"modified":"2014-04-04T14:48:09","modified_gmt":"2014-04-04T21:48:09","slug":"pineapple-upsidedown-cake","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/pineapple-upsidedown-cake\/","title":{"rendered":"Pineapple Upsidedown Cake"},"content":{"rendered":"
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I baked a moist cake!<\/p>\n

This is actually very exciting because every time I bake, it is hit or miss. Not just baking, anything dessert-like is a bit tough for me. Notice that this is my first dessert post? :-). Let me give you a couple of recent examples. I tried to make magic bars (also called 7 layer). They tasted OK, but I over-baked them and they were a little dry. Then I made fudge and even though I have made fudge numerous times just fine, this time it didn’t set! Then I made popovers. A recipe that usually works great, the popovers super poofy, but this time? Flat. Ha! So I am quite excited about this cake!<\/p>\n

Moist, tender, brown sugary and delightful. I baked it for Tejas’s b’day and although he isn’t a big sweet tooth, he loved it!<\/p>\n

This recipe I found on the Food Network years ago and it was courtesy of Gourmet Magazine. I made a few slight changes, but not anything that would alter how the cake bakes (I don’t think). I used canned pineapple (as if I can get nice rings out of a fresh one! maybe I should get this handy tool<\/a>\"\") and used normal rum because that is what we had and skipped the extra rum on top (so it would be kid friendly). I also used salted butter. The original recipe says to use a well seasoned 10 inch cast iron skillet. Ours cast iron skillet happens to be 12 inch and not well seasoned, so I used a round glazed stoneware 10 inch pie dish. I think a round glass cake pan would work too. If you use a metal pan it might alter the cooking times, but I’m sure how since I’m definitely not a baker!<\/p>\n

Topping<\/em>
\n3\/4 cup butter
\n3\/4 cup packed light brown sugar
\n1 can pineapple rings in 100% pineapple juice (not syrup)<\/p>\n

Batter<\/em>
\n1 1\/2 cups all purpose flour
\n2 teaspoons baking powder
\n1\/4 teaspoon salt
\n3\/4 cup butter (room temperature)
\n1 cup sugar
\n2 eggs
\n1 teaspoon vanilla
\n1 tablespoon rum
\n1\/2 cup unsweetened pineapple juice (from the pineapple can)<\/p>\n

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  1. Heat oven to 350 degrees.<\/li>\n
  2. Melt the butter in a skillet and add the brown sugar.<\/li>\n
  3. Cook for about 5 minutes stirring often.<\/li>\n
  4. Pour into the skillet, pie pan, or whatever you are baking in.<\/li>\n
  5. Lay the pineapple rings on top of the brown sugar and butter mixture overlapping the rings a little.<\/li>\n
  6. Sift the flour, baking powder, and salt into a bowl.<\/li>\n
  7. In another bowl using a hand mixer, beat the butter until light and fluffy.<\/li>\n
  8. Slowly beat in the sugar.<\/li>\n
  9. Beat in the eggs, one at a time, and then the vanilla and rum.<\/li>\n
  10. Add 1\/2 of the flour mixture and beat on low speed until just mixed.<\/li>\n
  11. Beat in the pineapple juice (it will look a little curdled).<\/li>\n
  12. Add the rest of the flour mixture and beat on low speed until just mixed.<\/li>\n
  13. Spoon onto the pineapple and spread it around. It will be quite thick. I was worried about how thick it was, but it worked perfectly!<\/li>\n
  14. Bake for 45 minutes or until a knife comes out clean.<\/li>\n
  15. Let sit for 5-10 minutes and then very carefully flip the cake onto a plate.<\/li>\n<\/ol>\n