Pineapple Upside Down Cake

Pineapple Upside Down Cake

Pineapple Upside Down Cake

I love pineapple upside down cake, When I found this recipe, I thought I would make it and expected the usual results for Pineapple Upside Down cake, vanilla cake with gooey, sweet topping. This recipe is so much more. The cake is just the right texture and flavor; with a secret. It’s the ground mace. Ground mace give it such a unique flavor, you can’t get enough of it. And when you think of this recipe, you will remember the ground mace in it.  This is great to take to a pot luck, family gathering or just to make for your family, although I think it is “the best” as soon as its cooled after baking.

Although the recipe calls for crushed pineapple and a 9″ square or round pan, I made with pineapple rings, and in one of those fancy “upside down pineapple pans” I bought from Williams Sonoma,  just for presentation.

Pineapple Pan

Pineapple Pan

I think the pineapple rings and cherries look better, but the crushed pineapple makes it much easier to cut.

Pineapple Upside Down Cake

Pineapple Upside Down Cake

Pineapple Upside Down Cake

Topping:
1 – 20 oz. can sweetened, crushed pineapple
1/4 c. (1/2 stick) butter
3/4 c. brown sugar

Cake:
1-1/4 c. sifted unbleached all-purpose flour
2/3 c. granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground mace
1/3 c. (2/3 stick) butter, softened
1/2 c. milk
1 tsp. vanilla extract
1 egg

Preheat oven to 350° F. Drain the pineapple thoroughly in a mesh strainer, discard liquid. Spray the sides and bottom of a 9″ square or round pan with vegetable spray. Melt the butter in the pan in the preheated oven.
Add the brown sugar to the butter and blend. Spread the drained pineapple evenly over the mixture, but do not mix. Set aside.

Into a mixer bowl, resift the flour, sugar, baking powder, salt & mace. Add the softened butter, milk & vanilla. Beat on low speed for 1-1/2 minutes, then add the egg and beat 1-1/2 minutes longer. Spread the batter evenly over the pineapple with a rubber spatula – the batter is quite thick. Bake for 35 to 40 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Remove from oven, loosen edges with knife, and invert immediately onto platter. Let cool before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *