DIRECTIONS: Preheat oven to 350 degrees F (175 degrees C). To Make Topping: Combine 6 tablespoons of the unsalted butter or margarine, 1 cup of the packed brown sugar, and the honey in a medium sized saucepan. Cook over medium heat, stirring with a wooden spoon, until well blended and smooth. Pour into an ungreased 13x9 inch baking pan, tilting to evenly coat the bottom of the pan. Arrange pineapple slices in a decorative pattern in pan and sprinkle with dried currants and 1/4 cup of the sliced almonds In a small bowl combine rum, pineapple juice, and buttermilk. In another small bowl mix flour, baking powder, cinnamon, nutmeg, salt, and cloves together. In a large bowl cream 6 tablespoons of the butter and 1 cup of the packed brown sugar together until smooth. Add eggs one at a time, beating well after each addition. Beat in vanilla and almond extracts, scraping down the sides of the bowl. In three additions, beat in on low speed of an electric mixer the flour and the rum mixtures alternately, beating for about 45 seconds after each addition. Scrape down sides of bowl when needed. Spoon batter over the pineapple in the pan, spreading evenly. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until a wooden pick inserted into the center comes out clean. Remove pan from oven and let stand for about 10 minutes. Turn pan upside down onto a serving platter and let stand in pan for 10 more minutes. Remove pan and garnish with sliced almonds, if desired.
11-02-04, 01:23 PM kittypal For the topping: 1/2 stick (1/4 cup) butter, melted 2/3 cup firmly packed light brown sugar 3 cups 1-inch chunks fresh pineapple (about 1 pineapple) For the cake: 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1 stick (1/2 cup) butter, softened 2/3 cup granulated sugar 2 large eggs 1 teaspoon vanilla 3/4 cup milk Whipped cream or vanilla ice cream, as an accompaniment
Topping: In a small bowl stir together well the butter and the brown sugar and spread the mixture evenly in a well-buttered 9 by 2-inch round cake pan. Pat the pineapple very dry between several thicknesses of paper towels and arrange it evenly on the sugar mixture. Cake: Preheat the oven to 350 degrees. Into a bowl sift together the flour, the baking powder, the salt, and the cinnamon. In another bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Add the flour mixture alternately in batches with the milk, beginning and ending with the flour mixture and beating well after each addition. Pour the batter into the pan, spreading it evenly, and bake the cake in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes, run a thin knife around the edge, and invert the cake onto a plate. Serve the cake warm or at room temperature with the whipped cream or the ice cream.
11-02-04, 04:40 PM Fritzzs OK, lets simply this..... I've been ;making Pineapple Upside down cakes for many, many years, so heres how I do it...
You can do it from scrach (cake) or do what I do and use a Yellow Cake Mix... Follow receipe for mix, except sub Pineapple Juice instead of water..(good flavor Pleasssssse, NOOOOO Almonds...uh uh..... The good ole southern way is Pecans (whole) is you wish....
In a skillet, melt about 3/4 stick of BUTTER, put in enought brown sugar to cover the bottom, keep warm , but do NOT bubble...
On top of Brown sugar mix, put Pinapple slices all around (Oh, by the way, I use a teflon skillet to bake in) Inside and around each ring of pineapple, put a Marchino Cherry.... If you want nuts, fill spaces around with whole Pecan pieces..... NOW, gently pour your cake mixture all over ... Put in oven (350) and bake till just done...Do not overcook..... (Now comes the tricky part) Put a large plate (platter) over the skillet and quickly but gently flip upside down...Let stay for a few moments, then take the skillet away... You may have to use a spatular to scrape out some sugar.... DO NOT OVER COOK........
This message has been edited. Last edited by: DorianGreyed,
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