I didn’t know why pineapple upside down cake was called “upside down cake” until I actually made the cake. Whenever I ate the cake, the pineapple was always on the top just like other fruitcakes. I always wondered, “Why is it called upside down cake?”
One day Matto requested that I make a pineapple upside down cake, so I found this recipe below.
Now it all makes sense why it is called upside down cake!
Overall this cake was moist and tasty, but I made one modification by mistake.
Usually, when I bake a round cake, I use a detachable baking pan instead of a regular cake pan because it is easier to get the cake out of the pan. This time I baked the pineapple upside down cake in the detachable baking pan as usual.
I first made the pineapple layer with a stick of butter and brown sugar and placed the mixture in the pan. While I was making the second layer, I realized that butter was leaking from the bottom of the pan!
There was a tiny gap between the two parts of the baking pan, and the liquid butter was leaking from there.
It was too late to transfer to a regular pan, so I decided to keep baking. While baking, the butter from the first layer kept leaking. Overall, I probably lost a half stick of butter. Well, I guess the cake was healthier than the original recipe since the cake contains 1 ¼ C of butter instead of 1 ¾ C.
Ingredients:
For Topping
1 can of pineapple slices in their own juice, drained but reserve the juice for the batter
1 stick of butter
1 cup of brown sugar
For Batter
1&1/2 cups of all-purpose flour
2 teaspoons of baking powder
1/2 teaspoon of salt
3/4 stick of butter
1 cup of white sugar
2 eggs
1 teaspoon of vanilla extract
1 tablespoon of rum (optional, I didn't use it)
1/2 cup of reserved pineapple juice
Recipe:
1. Preheat an oven to 350 degree
2. Melt a stick of butter in a sauce pan
3. Next add brown sugar and simmer for about a minute or two until it is bubbly and syrupy, stirring often
4. Then pour into the greased cake pan
5. Stick one slice of pineapple in the middle, and then circle it with the rest of the slices. Set aside while you make batter
6. Mix four, baking powder and salt in small bowl on the side.
7. Beat butter in mixer until smooth, add sugar and beat until fluffy - 2-3 minutes on high
8. Add eggs one at a time, mixing well after each. Add vanilla and rum, mix to combine
9. Add half of the dry mixture, then mix until just combined
10. Add pineapple juice and mix again until blended
11. Add remaining flour mixture and mix, again until just combined
12. Pour batter over pineapple mixture and spread lightly over pineapple
13. Bake 45 minutes
14. Remove from over and run a knife around edge. Let sit for 10 minutes and then flip onto platter
