Top down is the way to go for a gooey pecan-filled pineapple cake. Note: Do not sift cake flour before measuring for this recipe, regardless of package directions.

Beth-Ann Bove
Source: EatingWell Magazine, January/February 1999
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Ingredients

Topping
Cake

Directions

Instructions Checklist
  • To make topping: Preheat oven to 375 degrees F. Lightly oil a 10-inch cast-iron skillet.

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  • Heat butter and corn syrup in skillet over medium heat, stirring, until butter melts. Remove from heat. Sprinkle 1/2 cup brown sugar over the mixture.

  • Peel, quarter and core pineapple. Cut across into 1/4-inch slices. Using the largest, most uniform slices, arrange pineapple on sugar in slightly overlapping circles. (Reserve remaining pineapple for another use.) Sprinkle 2 tablespoons pecans (or walnuts) around the pineapple. Set aside.

  • To make cake: Spread 1/2 cup pecans (or walnuts) in a pie pan and bake until fragrant, 5 to 7 minutes; let cool.

  • Combine the toasted nuts, flour, baking powder, salt and nutmeg in a food processor; process until the nuts are coarsely ground.

  • Beat egg whites in a large bowl with an electric mixer on medium-high speed until soft peaks form. Gradually add 1/3 cup brown sugar, beating until stiff and glossy (this can take up to 5 minutes).

  • Beat whole eggs, rum, vanilla and remaining 1/3 cup brown sugar in another bowl with mixer on medium-high speed until thick and pale, about 5 minutes.

  • Whisk one-fourth of the beaten whites into whole-egg mixture. Gently fold in half the nut mixture, then remaining whites, then remaining nut mixture. Spread the batter over the pineapple.

  • Bake the cake until top springs back when touched lightly and a skewer inserted in the center comes out clean, 30 to 35 minutes. Let cool in the pan on a wire rack for 10 minutes. Loosen edges and invert onto a cake plate, replacing any topping that may have stuck to the skillet. Let cool for 20 minutes more. Serve warm or at room temperature.

Nutrition Facts

327.3 calories; protein 4.8g 10% DV; carbohydrates 58.7g 19% DV; exchange other carbs 4; dietary fiber 2.6g 10% DV; sugars 44.9g; fat 9g 14% DV; saturated fat 1.9g 9% DV; cholesterol 50.3mg 17% DV; vitamin a iu 182.3IU 4% DV; vitamin c 54.2mg 90% DV; folate 61.1mcg 15% DV; calcium 87.6mg 9% DV; iron 1.9mg 10% DV; magnesium 31.4mg 11% DV; potassium 245.6mg 7% DV; sodium 168.6mg 7% DV; thiamin 0.3mg 25% DV.

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
10/29/2011
good cake overall but extremely sweet. i cut the sugar by 1/3th but it's still super sweet. i will cut the sugar by at least 1/2 next time. Read More