RECIPE # 5023 PINEAPPLE UPSIDE DOWN CAKE Mon June 17, 2013 - | Nashville News, Weather & Sports


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Ingredients for topping:

6-8 fresh pineapple rings

3/4 stick unsalted butter

3/4 cup packed dark brown sugar

2 tbs whiskey

12-15 fresh or jarred pitted cherries

for batter:

1 1/2 cups all-purpose flour

2 teaspoons ground cinnamon

1/4 teaspoon allspice

2 teaspoons baking powder

1/4 teaspoon salt

3/4 stick unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla

1 tablespoon whiskey

1/2 cup unsweetened pineapple juice

2 tablespoons whiskey for sprinkling over cake


Preheat oven to 350°. Melt butter in 10" cast iron skillet. Add brown sugar and simmer over moderate heat, stirring constantly until a glaze forms, around two minutes. Remove from heat and stir in whiskey. Arrange pineapple on top of sugar mixture, overlapping pieces slightly. Arrange cherries inside pineapple half rings.

Sift together flour, cinnamon, allspice, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and whiskey. Add half of flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended. 

Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes. Let cake stand in skillet 5 minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet. Sprinkle whiskey over cake and cool on plate on a rack. Serve cake just warm or at room temperature.

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