I don’t know too many people who don’t like pineapple upside down cake.  The thick, caramel syrup combined with juicy pineapple and paired with tender sponge cake is nearly irresistible.

So, last night, when trying to come up with a quick dessert to round out a spicy Thai meal Upside Down Cake was pretty much a no-brainer.  Which is good because my life has been hectic and chaotic lately.  And that, my friends, doesn’t begin to explain it.

I wanted to give it a more Asian flair so I sprinkled the pineapple rings with coocnut and used peanuts instead of pecans.  I also added rum flavoring to the cake.

This is a simple cake to make but you need to remember a few things:

• This is a sponge cake and you need to fold the egg whites in gently so as not to deflate them.
• Do not overcook this or the cake will be dry and tasteless.
• Let the cake cool for about 5 minutes before turning out of the pan.  The sauce needs to thicken up or it will run all over.
• Use good pineapple, the final product depends on it. Most of the vintage recipes  assume pineapple in heavy syrup is being used.  Adjust sugar accordingly.

Pineapple Upside Down Cake

makes one 13x 9 inch cake, or one 10 inch round layer.

1/2 c unsalted butter melted in the pan while the oven is preheating

1 c brown sugar

1 tall can pineapple(it used to be 1 lb 4 oz but since they have dowsized everything, I am not sure!)- reserve syrup

1 c nuts (macadamias are great, so are pistachios..use your imagination)

3 eggs, seperated

1 c sugar

1 c cake flour

1/2 tsp salt

1 tsp baking powder

1/4 tsp cream of tartar

1 tsp vanilla

1/2 tsp rum flavor (or more to taste)

maraschino cherries

Mix butter and brown sugar and stir until  smooth.  Spread an even layer over the  bottom of the pan.  Lay the pineapples in a single layer over the bottom. Put a cherry in the center of each.  Sprinkle with nuts.

Whip egg whites and cream of tartar util stiff but not dry.  Set aside.

Beat sugar and yolks until thick and lemon yellow.  Add in flavorings.

Sift flour, salt and baking powder together.  Blend well.

Stir in reserved pineapple syrup.

Fold in egg whites carefully but thoroughly.

Spoon over the pineapple and bake at 350 for 30 minutes, or until cake tests done. Allow to cool for 5 minutes before inverting on a platter.

12 servings.

Image:Marye Audet 

Content:Marye Audet for Baking Delights 

Post from: Baking Delights