A few twists from the classic give it that little extra: some rum, cardamom, and even some shredded coconut if desired. I skip the nuts as my family isn't fond of them, but of course you may add if desired! Classic pineapple upside down cake is a big hit!
Ingredients
3 tbsp butter, melted
20 oz can of sliced pineapple, drained and juice
reserve 1/2 cup juice
Maraschino cherries, well-drained
1/4-1/3 cup walnuts or almonds, if desired
2/3 cup brown sugar, firmly packed
1/3 cup shortening
1/2 cup sugar
1 egg
1 tsp rum extract
1/2 tsp vanilla extract
1 1/4 cup ap flour
1 tsp cardamom
1 tsp cinnamon
1 1/2 tsp baking powder
1/2 tsp salt
Instructions
Read Susie's Tips and Tricks below
1. Preheat oven to 350F.
2. Place melted butter in a 9X1 1/2 round pan. Arrange pineapple, maraschinos, and nuts (if desired). Sprinkle with brown sugar and set aside.
3. Cream shortening and sugar together until light and fluffy. Add egg, rum and vanilla extracts, incorporating fully. Mix dry ingredients together and set aside.
4. Add alternately, a portion of the flour mixture, then some of the reserved pineapple juice, beating well after each addition until both are blended into the cake. Spread over the pineapple.
5. Bake 45 to 50 minutes, until sides pull away and center is baked through. Remove from oven. Let sit for 5 minutes, then invert on a plate.
Serve warm with sweetened whipped cream if desired.
Susie's Tips and Tricks
Use canned pineapple, fresh has so much liquid in it, you won't get that caramelization you want.
You may sprinkle 2 to 3 tbsp of shredded coconut on top of pineapple prior to adding the batter if desired.
If you wish to use butter instead of shortening, keep this in mind: have your butter at room temperature, you want to cream a good 4 minutes so that the fat and the sugar are melded together and are light and fluffy. It may give you a slightly different result, but I doubt anyone would know.
Optionally, you could use peaches or pears, perhaps some raspberries. Or use macadamia nuts.
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