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My daughter went on a dessert-making binge recently. I kept praying it would end before I couldn’t fit into my pants. She would bake one or two fabulous desserts everyday. Even our neighbors were begging for mercy, “Please, don’t send over any more sweets!” She made brownies, cookies, cakes, but the rock star of the group, the one which actually came back three times by popular demand, was the Pineapple Upside Down Cake.
For the past couple of weeks I have been in Austin, Texas (great town) working, but I recently flew back to L.A. for my daughter’s 14th (whaaaa?) birthday. To celebrate she wanted to have breakfast for dinner and for dessert? You guessed it, Pineapple Upside Down Cake!
Here’s the recipe, so you too can enjoy it with your family. I bet it makes a repeat performance! The Dole Pineapple Juice is key. It adds that extra bit of pineapple flavor and gives a lovely moistness to the cake, and it’s unsweetened! It’s super easy and delicious; the perfect light dessert for those lazy long dog days of summer.
Butter for greasing the pan. – 2 tbsp. sugar
1 20-ounce can of pineapple rings.
2/3 cup of flour
1⁄2 cup (1 stick) of butter
1⁄2 cup of sugar
1 tsp. baking powder
1⁄4 tsp. baking soda
3-5 Tbsp. of DOLE Pineapple Juice (unsweetened).
2-3 Tbsp light brown sugar (depending on how sweet you like your cake!)
Preheat the oven to 400F
Melt the butter and pour into a 9-inch cake pan. Run a bit of butter around the side of the pan so it’s well-greased.
Evenly sprinkle the brown sugar over the butter.
Squeeze a little lemon juice over the brown sugar in the pan.
Add 1 whole pineapple slice to the center of the pan. Halve the remaining slices vertically. Stagger them in a fan-like fashion going around the cake.
Put the flour, butter, sugar, eggs, baking powder, and baking soda into a food processor and run the motor until the batter is smooth. Then pour in the Dole Pineapple Juice.
Pour this mixture over the pineapple rings.**We actually doubled the cake batter recipe, so we had a lot of batter to cover the pineapple rings. Because we like a lot of cake with our pineapple.
Bake for about 40 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Only go down about 1-inch with the toothpick, not all the way to the bottom where you’ll hit gooey pineapple juice.
Place pan on a wire rack and allow cake to cool for at least 30 minutes before inverting, slicing, and serving. It’s kind of heart stopping when you turn it upside down – and we always have to bang on the bottom of the cake pan – but it does come out! And it is beautiful!