Pineapple Upside-Down Cake

I’m thinking the healthy-food idea isn’t sticking so well.

Because when I saw this recipe, I didn’t hesitate – I baked!  (and it contains fruit, so it can’t be that bad, right?)

Anyways, a little background… several weeks ago I did a guest post for my friend Calamity Kate, just to help her out as she moved.  Not expecting anything, sweet Kate sent me a care package in the mail last week.  In it was a new cookbook, perfect for me (or any cook with time constraints): Nigella Express, 130 Recipes for Good Food Fast

Thumbing through it (after Hubs had stolen it, read it, and cooked a recipe from it before me), I saw this easy and quick recipe for which we once again had all the ingredients.

The Recipe:

Pineapple Upside-Down Cake, adapted from Nigella Lawson’s book (listed above)

butter for greasing the pan

2 T sugar

8 slices canned pineapple rings

1/3 c candied cherries { I used sliced strawberries – don’t use (see below)}

2/3 c flour

1/2 (1 stick) soft butter

1/2 c sugar

2 eggs

1 t baking powder

1/4 t baking soda

3 T pineapple juice from the can of slices

1. Pre-heat oven to 400 degrees.  Butter a cast-iron skillet (~9 inches in diameter).

2. Sprinkle the 2 T sugar over the buttered base, and then arrange the pineapple slices to make a circular pattern.

3. Fill each pineapple ring with a candied cherry {sliced strawberry} and then dot one in each of the spaces between the rings.

4. Put the rest of the ingredients in the food processor and run until smooth.

5. Pour this mixture over the pineapple rings; it will only just cover it, so spread it out gently.

6.  Bake for 30 minutes, then ease a spatula around the edge of the pan, place a plate on top, and with one deft move, turn it upside-down.

The Results:

There were definitely some new baking lessons learned with this one…

1. If an egg seems stuck in the egg container, just leave it.  Do not try to pull it , twist it, or yank it out.  The egg wins.  Every time.

2.  Fresh strawberries are not the same as candied cherries (see #3).

It looked really pretty - at first.

3.  When heated in a cast-iron skillet, fresh strawberries will, in fact, disintegrate.  Disappear completely.

Not so good, after...

4.  Drain your pineapple slices before placing them in the skillet – extra juice on the bottom may cause extra moisture which may cause major sticking to a cast-iron skillet.

Notice how the top layer of cake is missing.

5.  If you don’t know how, cleaning a cast-iron skillet is not fun.  If  you learn how, about 20 minutes of scraping later, it’s not so bad – hint, it involves a hot skillet, water, and some paper towels.

6.  Pineapple + strawberry remains + nummy batter – top layer = tasty dessert (or breakfast – just saying).

bad picture, but good dessert


3 thoughts on “Pineapple Upside-Down Cake

  1. Courtney, that looks increddible and I am so glad you liked the cookbook. I totally forgot/fell asleep before I hit the publish button for WP. Thank for keeping me in check. LOL I am so in the mood for pineapple upside down cake now… yummy


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