I love mixing it up for Daniel’s birthday every year and making him some new type of cake. In 2018, for his 36th, I made him this Pineapple cake. It was amazing.
Upside Down 'Icing'
- 1/2 cup butter
- 1 cup light brown sugar - packed
- 1 can sliced pinapple - 20oz - save juice
- 10 maraschino cherries - halved
Sifted Flour Mixture
- 1 cup cake flour - sifted
- 1 tsp baking powder
- 1/4 tsp Salt
- 4 Eggs - separated (white from yolk)
- 1 cup White Sugar
- 2 tbsp sour cream
- 1 tsp butter - melted
- 3/4 cup pineapple juice - saved from sliced pineapple can
- 1 tsp almond extract
- 1 tsp Vanilla Extract
- Preheat oven to 325°F (165°C)
Upside Down Icing Prep
- Melt 1/2 cup butter over low heat in a 10" cast iron skillet
- When completely melted, remove from heat and add brown sugar to coat the bottom of the skillet as evenly as possible.
- Arrange the pineapple in the bottom of the skillet (you do not have to use all the pineapple)
- Arrange the halved maraschino cherries around the pineapple
- Set Aside
Flour Mixture Preparation
- Sift together flour, baking powder, and salt in a bowl
- Set Aside
Egg White Preparation
- Separate the eggs (whites in a large bowl, yolks in a medium bowl)
- Set aside egg yolks
- In a large bowl beat egg whites until a soft peak forms
- Gradually add white sugar, adding >1/4 cup at a time and beating well after each addition.
- Beat until medium-stiff peaks form
Egg Yolk Preparation
- In a medium bowl beat egg yolks until thick
Putting it all together
- With a whisk or rubber scraper, using an over-and-under motion, gently fold the egg yolks and flour mixture into the egg whites
- Fold in "Last Things" (1 tsp melted butter, sour cream, 1/2 pineapple juice, almond extract, and vanilla extract)
- Fold until well blended
- Spread the well mixed batter evenly over the prepared pineapple top in the 10" cast iron skillet. Note, you might have a tiny bit too much batter.