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Pineapple Upside-Down Cake

Source: © EatingWell Magazine
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Rating: 2.5   Reviews: 4 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour 30 Minutes
  8 servings
Top down is the way to go for a gooey pecan-filled pineapple cake.

Note: Do not sift cake flour before measuring for this recipe, regardless of package directions.
RECIPE INGREDIENTS
For Topping:
1 tablespoon  butter
1 tablespoon  dark corn syrup
1/2 cup  packed light brown sugar
1   small pineapple
2 tablespoons  chopped pecans or walnuts
For Cake:
1/2 cup  pecans or walnuts
2/3 cup  cake flour
1 teaspoon  baking powder
1/4 teaspoon  salt
1/4 teaspoon  ground nutmeg
2   large egg whites
2/3 cup  packed light brown sugar, divided
2   large eggs
1 tablespoon  dark rum
1 teaspoon  vanilla extract
Pineapple Upside-Down Cake Recipe at Cooking.com
DIRECTIONS
To make topping: Preheat oven to 375°F. Lightly oil a 10-inch cast-iron skillet.


Heat butter and corn syrup in skillet over medium heat, stirring, until butter melts. Remove from heat. Sprinkle 1/2 cup brown sugar over the mixture.


Peel, quarter and core pineapple. Cut across into 1/4-inch slices. Using the largest, most uniform slices, arrange pineapple on sugar in slightly overlapping circles. (Reserve remaining pineapple for another use). Sprinkle 2 tablespoons pecans (or walnuts) around the pineapple. Set aside.


To make cake: Spread 1/2 cup pecans (or walnuts) in a pie pan and bake until fragrant, 5 to 7 minutes; let cool.


Combine the toasted nuts, flour, baking powder, salt and nutmeg in a food processor; process until the nuts are coarsely ground.


Beat egg whites in a large bowl with an electric mixer on medium-high speed until soft peaks form. Gradually add 1/3 cup brown sugar, beating until stiff and glossy (this can take up to 5 minutes).


Beat whole eggs, rum, vanilla and remaining 1/3 cup brown sugar in another bowl with mixer on medium-high speed until thick and pale, about 5 minutes.


Whisk one-fourth of the beaten whites into whole-egg mixture. Gently fold in half the nut mixture, then remaining whites, then remaining nut mixture. Spread the batter over the pineapple.


Bake the cake until top springs back when touched lightly and a skewer inserted in the center comes out clean, 30 to 35 minutes. Let cool in the pan on a wire rack for 10 minutes. Loosen edges and invert onto a cake plate, replacing any topping that may have stuck to the skillet. Let cool for 20 minutes more. Serve warm or at room temperature.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Pineapple Cakes
 Delightful Upside-Down Cakes
 Sweet Treats: Lighter Holiday Cakes
 Pineapple Desserts
Nutrition Facts per Serving
Yield:   8 servings
Calories: 303
Fat. Total: 10g
Protein: 5g
Carbohydrates, Total: 51g
Fat, Saturated: 2g
Fiber: 2g
Cholesterol: 57mg
Sodium: 171mg
% Cal. from Fat: 30%
Spotlight Recipe Review See all 4 reviews »

Rating: 1
by: Carol, KY Reviewed: 04/27/2009
Too much trouble
This recipe sounded interesting and different. It was a lot of preparation--two mixers, a blender, sauce pans, etc--without spectacular results. In the end, it was a simple frozen dish that didn't need all the extra cooking and beating that did nothing to enhance the flavor or consistancy. why not just throw all the ingredients together and freeze them. A lot simpler. Won't make again.
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