Don’t you just love Potluck Sundays? We had one today. It was a special day because we had a wonderful family musical group, The Prowells, at church. One of the songs that they performed, and wrote, had the message of “taking a chance on Potluck dinners”.
Big Boss used to ask me before we got to church what I had prepared for the meal. Seems he didn’t feel particularly adventurous in the tasting department years ago.
The Pineapple Upside Down Cake if one of our favorites now. In fact, when I walked in with it today, our pastor asked if I had remembered to bring the milk. Funny guy. Today, I was lucky to remember my name much less some white stuff that I NEVER drink myself! What a joker.
Anyway. Here’s the recipe. It’s an old one that I’ve tweaked just a bit. And it comes highly recommended by a pastor who must have milk with his.
Pineapple Upside Down Cake
1 small fresh pineapple, cored and sliced OR 1 can pineapple rings or 1 container fresh pineapple, reserve 1/3 cup juice
1 stick butter
1/2 cup brown sugar
1/2 cup cream
1/4 cup dark rum or 1 teaspoon rum flavoring
2 cups flour
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
3 large eggs
3/4 cup softened butter
1 1/3 cup sugar
1 1/2 teaspoon vanilla
1/2 cup buttermilk
Grease a 9×11 baking pan with butter.
In a heavy skillet, melt 1 stick of butter with 1/2 cup brown sugar. When bubbling, reduce heat to simmer and add slices of pineapple. Depending on the skillet size and the number of pineapple slices, you may need to cook the pineapple in 2 batches. Brown each side of the pineapple and place onto a plate.
Add 1/2 cup heavy cream to the skillet of butter and sugar and stir well till blended. Simmer until thickened. Add rum flavoring or rum and blend well.
Place the pineapple rings and cherries in the bottom of the pan. Pour the hot cream and sugar mixture over the fruit. Set aside.
Photo of cake baked in the 9″ springform pan a couple of weeks ago. I used dried cherries in this version and had just poured the sauce over the pineapple slices.
Combine the first 4 dry ingredients for the cake in a medium bowl. Separate 3 eggs.
Beat egg whites until soft peaks form. With same beater, blend sugar and butter until fluffy. Add yolks, one at a time, beating well after each. Add vanilla.
In a small bowl, combine about 1/3-1/2
cup reserved pineapple juice with buttermilk.
Begin adding dry ingredients to the butter mixture, alternately with buttermilk. When all dry ingredients are blended with the buttermilk, fold in the egg whites.
Spoon the cake batter over the pineapple slices. Bake at 375 about 30-35 minutes. Cool in the pan on a wire rack for 15 minutes. Invert on to a platter . Serve immediately or refrigerate.
If you have to refrigerate this cake, warm it up in the microwave by the serving. Some folks think they have to have a glass of milk with this jewel of a cake. I’m not one of them. 🙂
The original recipe is from Country Living, December 1990 and calls for baking the cake in a 9″ springform cake pan, lined with parchment paper. Increase the baking time to 50-60 minutes. Just so you know, 50 minutes should do the trick. 60 makes for a dryer cake.