Makes one 9-inch round cake
This vintage recipe does not rely on a cake mix. It separates the eggs the old fashioned way, uses pineapple juice, and tastes heavenly.
Several years ago I set one of these cakes on a counter to cool and went outside to take care of some gardening chores. Later when I returned to the kitchen about half of the cake was missing. Buster, a Catahoula Leopard dog and fairly new arrival to the monastery from the shelter, had decided to help himself to some of the cake. Instead of getting mad at him we had a good laugh. From then on, we always set aside a small piece of Pineapple Upside-Down cake for Buster.
I hope you enjoy your cake as much as Buster.
This cake is tied for first place with New York Cheesecake as the most popular cake here at the monastery. This is a vintage recipe for upside-down cake where you separate the egg yokes from the egg whites. You beat the egg whites until stiff before adding them to the batter which makes the cake much lighter than if you just added baking powder.
Ingredients for topping:
4 Tablespoon butter (¼ cup)
2/3 cup firmly packed brown sugar
1 (8 oz.) can pineapple rings (4 rings)
8 Maraschino Cherries
16 pecan halves
1. Grease only the side of a 9-inch round cake pan and then dust the side of the pan with flour.
2. In a 1-quart saucepan stir together the 4 Tablespoons butter and 2/3 cup brown sugar over low heat until the butter is melted. Remove from heat and spread evenly over the bottom of the prepared cake pan.
3. Place the four pineapple rings on a saucer and let drain for a few minutes. Reserve the pineapple juice in the can. Return any of the drained juice on the saucer to the can.
4. Cut the rings in half and arrange neatly over the brown sugar mixture in the cake pan. Add the cherries and pecan halves in an orderly pattern around the pineapple (see below). Set aside while preparing the batter. When arranging the pineapple on the brown sugar in the pan, try to plan the pattern so that you will not have to slice through the rings when cutting the cake. The pattern that you see below makes it possible to cut the baked cake into any combination of 8 small and/or 4 large pieces. If the rings had been left whole, then you would probably only be able to get 4 large pieces without cutting through the pineapple.
Ingredients for batter:
3 eggs, separated
2/3 cups granulated sugar
1 cup sifted all-purpose flour
1 tsp. baking powder
1/8 tsp. salt
¼ cup + 1 Tbs. pineapple juice
(reserved from can of pineapple rings)
1. In the large bowl of an electric mixer cream together 3 egg yokes and 2/3 cup granulated sugar for about 3 minutes. Add the flour, baking powder, and salt. Beat together at a slow speed while gradually adding the reserved pineapple juice
(¼ cup + 1 Tablespoon) from the can of pineapple rings. Continue mixing together at a medium speed for 3 minutes.
2. Pour all of the batter from the mixer into a large bowl.
3. Wash and dry the bowl from the mixer and add the 3 egg whites.
4. Beat the egg whites at a high speed until they are stiff and form peaks.
5. Gently fold the egg whites into the batter in the large bowl until well blended.
6. Pour the batter over the pineapple rings in the prepared cake pan .
7. Bake in a preheated 350º oven for 45 minutes or until a wooden toothpick inserted in the center of the cake comes out clean.
8. Let the cake cool for about 10 minutes. Do not let it cool for too long or you will have trouble removing it from the pan
9. Place a large plate upside-down over the cake and invert the cake onto the plate.
10. Let rest for a minute before removing the pan. Gently remove the pan so that none of the cake sticks to the cake pan.
11. Cool to room temperature before serving. Enjoy.
Welcome to my world of vegetarian cooking. My name is Rev. McKinney. The purpose of this blog is to show you that adopting a vegetarian diet does not have to be a traumatic experience.
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