Pineapple Upside-Down Cake
From EatingWell: January/February 1999
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.
- 1 tablespoon butter
- 1 tablespoon dark corn syrup
- 1/2 cup packed light brown sugar
- 1 small pineapple
- 2 tablespoons chopped pecans, or walnuts
- 1/2 cup pecans, or walnuts
- 2/3 cup cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 large egg whites
- 2/3 cup packed light brown sugar, divided
- 2 large eggs
- 1 tablespoon dark rum
- 1 teaspoon vanilla extract
- To make topping: Preheat oven to 375°F. Lightly oil a 10-inch cast-iron skillet.
- 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.
Per serving: 303 calories; 10 g fat (2 g sat, 4 g mono); 57 mg cholesterol; 51 g carbohydrates; 5 g protein; 2 g fiber; 171 mg sodium; 261 mg potassium.
Nutrition Bonus: Vitamin C (36% daily value).
Carbohydrate Servings: 3 1/2
Exchanges: 1/2 fruit, 3 other carbohydrate, 2 fat
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- 8 or more
- Preparation/ Technique
- Ease of Preparation
- Total Time
- More than 1 hour
- January/February 1999