Pineapple Upsidedown Cake

For Father's Day, my parents and little brother came for a visit. And though, I hadn't plan anything super special for either Mon Amour or my dad, I decided the least I could do was make one of their favorite cakes for them. Conveniently, they are both a fan of Pineapple Upsidedown Cake.

In the past, I have really only made Pineapple Upsidedown Cake from a box. Which is, in fact quite tasty. But I didn't have a box mix, so I looked up a recipe in my trusty Taste of Home cookbook and found an excellent recipe. It went like this:

Melt a ton of butter with a boatload of brown sugar in a skillet. Then add pineapples and simmer.
Tasty already.

Mix together the cake ingredients.

Then beat the egg whites to death...I mean, into a frothy white peaks.

And fold that fluffy goodness into the cake. Don't over stir or you will undo all the marvelous ness that you did when you fluffed up those egg whites.

Pour batter over your bubbly, sugary pineapples in the skillet.

And stick the the whole thing in the oven.

In almost no time at all your cake will be delicious golden brown.

Give it a few minutes to cool down, then flip it over and top with cherries.
Note: the stick of butter to which you added sugar and pineapples at the beginning not only yields fattening delicious-ness, it also means that your cake should pop right out the the pan at this step!

Then, all that is left to do is enjoy!

Official Measurements:
  • 1/2 Cup Butter
  • 1 Cup brown sugar
  • 1 can sliced pineapple
  • 3 eggs, seperated
  • 1 cup sugar
  • 1 t vanilla extract
  • 1 cup flour
  • 1 t baking powder
  • 1/4 t salt
  • Cherries
  • (I left off the pecans...who really wants pecans in their pineapple upside down cake?)
Minimalist Directions:
Heat in skillet: Butter, brown sugar, pineapple slices
In bowl beat egg yolks, gradually beating in white sugar
Beat in vanilla 1/3 cup pineapple juice (from canned pineapple slices)
Add dry ingredients.
Beat egg whites until fluffy. Fold into batter.
Poo batter over pineapples in the skillet
Bake at 375 for 30 ish minutes.
Cool. Invert. Top with Cherries. Enjoy!

1 comment:

Miriam Rachael said...

i love pineapple upside down cake but im really disappointed that there are no picutres of phoebe... :)