Please read below for my Pineapple Upside Down Cake recipe. #foodie #foodiefam #baking #cakehacks #food #texas #recipes #ForYou #pineapple #SugarCrash #foodporn
My boyfriend's favorite cake is a pineapple upside-down cake. I have made this cake more than several times now. But being that this is his favorite, I started a search early on to find the best version of this cake. I definitely wanted to make sure he was impressed.
There are many versions of this cake on the internet and in kitchens around the world. I have even seen them in the bakeries in the Dominican Republic. Like you, I have checked out star ratings, user comments, and read a plethora of recipes. I asked friends if they knew who had the best. And I even perused Pinterest more than a few times. I finally found a fellow food blogger that seemed to hit this recipe on the head.
Her name is Debra Howard and she is also a Texan. I have tinkered with her very popular "secret" recipe for approximately five years. You can read the original blog page here https://www.texasdaisey.com/2014/03/super-secret-recipe-for-best-tasting.html. I posted my tweaked version below. From the substitutions to the method of making this cake, I know you will love this recipe. I have learned a few things that may make your cake-making experience a little easier.
It takes a total of 15 minutes to put this recipe together and get it in the oven. In an additional 30 minutes, you will have dessert. To help your cake bake correctly, allow the eggs, juice, and butter to come to room temperature before making the batter. I recommend setting out your eggs and butter the night before you plan on making this cake. Or set them out in the morning if you will bake this cake in the afternoon.
Debra uses canned crushed pineapple in her recipe. This works really well. I have also used canned pineapple tidbits. The tidbits yield bites of pineapple in the cake which is nice. It does not make a topping that is as pretty as the crushed pineapple does. I have also put trimmed fresh pineapple in a blender and used that instead of the crushed pineapple. This is another great option. Half a pineapple works as a great substitution for one can of crushed pineapple. Shown here is the topping made with fresh pineapple.
One super smart substitution is the pineapple juice for the water in the recipe. My theory is the more juice the better. I look for a box mix that requires at least one cup of water to get all that flavor. And I substitute an entire stick of butter for the oil in this recipe. I figured out that you can make this cake in cast iron or nonstick skillets. I think this cake bakes best when the recipe is halved between two 9-inch skillets. Also, a cake made in an 8 or 9-inch skillet fits beautifully on a standard dinner plate. So no special serving equipment is required. All you do differently is divide the recipe in half and essentially build the cake twice. This way you can keep one cake and give another away. But, if feeding a crowd, the full recipe in the 12 or 14-inch skillet is perfect.
To have an upside-down cake, you gotta flip. It is easier to flip a smaller skillet onto a plate. Also, most nonstick skillets are lighter in weight than a cast-iron skillet making flipping the pan easier as well. However, I love my cast iron so I continue to go that route and I love a challenge. Ha!
Thank you for reading. My slightly modified recipe or Debra's recipe will stun your guests with delight. And Neil has been consistently impressed. Please come back weekly for new additions to my culinary adventures.
Pineapple Upside Down Cake
⦁ 1 box yellow cake mix
⦁ 1 can sliced pineapple, in pineapple juice
⦁ 1 can crushed pineapple, in pineapple juice
⦁ 2/3 cup brown sugar
⦁ 2 sticks butter, softened
⦁ 3 eggs, room temperature
⦁ maraschino cherries
Preheat oven to 350. Drain both cans of pineapple reserving the juice.
Make the cake batter substituting the pineapple juice for the water in the recipe. Also, substitute one stick of softened butter for the oil in the recipe. Mix the cake batter according to the directions on the box. Stir in half of the drained crushed pineapple. Set the cake batter aside.
Heat one 12 to 14 inch cast iron or nonstick skillet over medium-high heat. Combine one stick of butter, brown sugar, and the remaining drained crushed pineapple in the skillet. Stir gently until the brown sugar is melted. Remove from heat.
Arrange the pineapple slices and cherries in the bottom of the skillet on top of the brown sugar topping. Cover the fruit with the cake batter. Place in the oven and bake according to the cake box instructions.
Remove the cake from the oven. Place a serving plate over the skillet. Swiftly flip the pan over while holding the plate in place. Allow the pan to rest on the serving plate for 1 to 2 minutes before removing. Allow to cool and serve.