Tuesday, March 10, 2009

Pineapple Upside Down Cake


I've pretty much had a fascination with pineapple upside down cake since I saw one baked on Saved by the Bell. You know what I'm talking about right? Remember...the school received some money and to decide how to spend it the girls and guys have a sports competition. The final event is a bake off, but Zack (swoon) switched the oven knobs so the girls would burn their....you guessed it, pineapple upside down cake. Well anyway, I've always wanted to make one, but never had. But when I saw this recipe, I decided to give it a go. Success.

Sorry my picture isn't the greatest, I made this with my mother-in-law at her house and had to bring a piece home to take a picture.

1 can(s) (20 1/2 ounce) pineapple rings in pineapple juice
12 tablespoon(s) unsalted butter
1/2 cup(s) light brown sugar, lightly packed
1/2 cup(s) dark brown sugar, lightly packed
1/3 cup(s) chopped pecans
1 1/2 cup(s) all-purpose flour
1 teaspoon(s) baking powder
1/2 teaspoon(s) salt
4 large eggs
2 large egg yolks
1 1/2 teaspoon(s) vanilla extract
1 1/2 cup(s) granulated sugar
DIRECTIONS

1. Heat oven to 325 degrees F.
2. Drain the pineapples and discard the juice. Place the pineapples on six layers of paper towel and allow the excess liquid to absorb for 5 minutes. Flip the rings over onto a dry spot of the towel and repeat.
3. Melt 6 tablespoons of butter, pour it into a 10-inch round cake pan, and sprinkle with the brown sugars. Arrange the pineapple rings in a single layer over the brown sugars, sprinkle with the nuts, and set aside.
4. Combine the flour, baking powder, and salt in a bowl and set aside. Lightly beat the eggs, yolks, and vanilla together in a small bowl and set aside. Beat the remaining 6 tablespoons of butter and granulated sugar in a large bowl using an electric mixer set on medium-high speed until light and fluffy.
5. Reduce speed to low and alternately mix in the flour mixture and egg mixture. Pour the batter into the pan and bake until golden brown and a tester inserted in the center comes out clean — about 1 hour and 10 minutes.
6. Cool in the pan for 10 minutes on wire rack. Run a small, sharp knife around the edge of the pan to release cake.

3 comments:

Molly Jean said...

Is it bad that I STILL swoon for Zach? ;)

Looks great though!

Mrs.CFH2 said...

Um no! He is still swoon-worthy!!

Amy said...

I love love love pineapple upside down cake. Try them as cupcakes and they are just as great. Only instead of the pineapple rings, use chunks or crushed. It's still just as good.

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